ارزیابی اثر پروتئاز قلیایی باسیلوس لیکنی فورمیس بر ویژگی های کیفی، رئولوژیکی و حسی ماکارونی غنی شده با سویا
محورهای موضوعی : میکروب شناسی کاربردیسید عماد حسینی 1 , فاطمه اردستانی 2
1 - کارشناس ارشد، گروه مهندسی صنایع غذایی، واحد ساری، دانشگاه آزاد اسلامی، ساری
2 - استادیار، گروه مهندسی شیمی، واحد قائم شهر، دانشگاه آزاد اسلامی، قائم شهر
کلید واژه: سویا, پروتئاز قلیایی, رئولوژی, باسیلوس لیکنی فرمیس, ماکارونی,
چکیده مقاله :
سابقه و هدف: ماکارونی از سال 1313 در ایران تولید می شود، اما کیفیت آن به دلیل عدم دسترسی به گندم دوروم و فناوری تولید سمولینا، مطلوب نیست. این مطالعه با هدف ارزیابی اثر پروتئاز قلیایی باسیلوس لیکنی فورمیس بر خواص کیفی، رئولوژیکی و حسی ماکارونی غنی شده با سویا انجام شد. مواد و روش ها: مقدار 1 کیلوگرم نمونه از خمیر و ماکارونی خشک طبق روش استاندارد برای ارزیابی ویژگی های کیفی، رئولوژیکی و حسی ماکارونی با افزودن پروتئین سویا هیدرولیز شده مورد استفاده قرار گرفت. از باکتری باسیلوس لیکنی فرمیس به دلیل قابلیت تولید آنزیم پروتئاز قلیایی برای هیدرولیز پروتئین های سویا استفاده شد. تولید پروتئاز قلیایی در کشت غوطه ور باسیلوس لیکنی فرمیس در9 pH و حرارت30 درجه سلیسیوس در مدت 3 روز انجام شد. یافته ها: با افزودن 20 درصد پروتئین سویا هیدرولیز شده، زمان پخت به میزان 15.78 درصد، مقاومت در برابر شکست یک رشته ماکارونی خشک به میزان 18.13 درصد، زمان گسترش خمیر به میزان 29.02 درصد و درجه سست شدن خمیر به میزان 6.27 درصد کاهش یافت. همچنین عوامل افت پخت به میزان 37/37 درصد، چسبندگی به میزان 57.24 درصد، میزان جذب آب به مقدار 5.55 درصد و زمان پایداری خمیر به میزان 16.44 درصد افزایش یافت. پذیرش کلی خواص حسی ماکارونی در نمونه حاوی 20 درصد پروتئین سویا هیدرولیز شده، 33 درصد نسبت به نمونه بدون آن بدتر بود. حداکثر میزان پروتئین سویا هیدرولیز شده قابل استفاده در فرمولاسیون خمیر ماکارونی بدون تاثیر منفی بر ویژگی های آن، 5 درصد تعیین گردید.نتیجه گیری: نتایج نشان داد که پروتئین سویا هیدرولیز شده گزینه مناسبی برای غنی سازی ماکارونی نمی باشد.
Background & Objectives: Macaroni is produced since 1313 in Iran, but with not desirable quality due to low accessibility of durum wheat and semolina production technology. In this study, we analysed the effect of Bacillus licheniformis alkaline protease on qualitative, rheological and sensory properties of macaroni enriched with soy. Materials & Methods: 1 kg of dough and dried macaroni was sampled based on the standard methods and used for evaluation of qualitative, rheological and sensory properties of macaroni enriched with hydrolyzed soy protein. Bacillus licheniformis was used because of its ability to produce an efficient alkaline protease for hydrolysis of soy proteins. Alkaline protease was produced in a submerged culture of Bacillus licheniformis at pH 9 and 300C for 3 days. Results: Addition of 20% hydrolyzed soy protein caused decrease in some factors including 15.78% in cooking time, 18.13% in resistance to defeat for a spaghetti filament, 29.02% in dough development time and 6.27% in loosening the dough as well as an increase of 37.37% in cooking loss, 57.24% in adhesion, 5.55% in water absorption percentage and 16.44% in dough stability time. Total acceptance of macaroni samples with 20% hydrolyzed soy protein were 33% less than control. The maximum useable hydrolyzed soy protein in macaroni dough without any negative impacts on its properties was determined as 5%. Conclusion: Hydrolyzed soy protein is not a suitable case for macaroni enrichment.
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2. Chillo S, Laverse J, Falcone PM, Del Nobile MA. Quality of spaghetti in base amaranthus wholemeal flour added with quinoa, broad bean and chick pea. J Food Eng. 2008; 84(1): 101-107.
3. Henderson SM, Perry RL. Agricultural process engineering. 10th ed. 1976; pp: 431.
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8. Nasehi B, Jooyandeh H, Nasehi R. Quality attributes of soy-pasta during storage period. Pakistan J Nutr. 2011; 10: 307-312.
9. Shogren RL, Hareland GA, Wu YV. Sensory evaluation and composition of spaghetti fortified with soy flour. J Food Sci. 2006; 71(6): 428-432.
10. Sereewat P, Suthipinittham Ch, Sumathaluk S, Puttanlek Ch, Uttapap D, Rungsardthong V. Cooking properties and sensory acceptability of spaghetti made from rice flour and de-fatted soy flour. Food Sci Technol. 2015; 60: 1061-1017.
11. Baiano A, Lamacchia C, Fares C, Terracone C, La Notte E. Cooking behavior and acceptability of composite pasta made of semolina and toasted or partially defatted soy flour. Food Sci Technol. 2011; 44(4): 1226-1232.
12. Lamacchia C, Baiano A, Lamparelli S, Padalino L, La Notte E, Di Luccia A. Study on the interactions between soy and semolina proteins during pasta making. Food Res Int. 2010; 43(4): 1049-1056.
13. Nishinari K, Fang Y, Guo S, Phillips GO. Soy proteins: A review on composition, aggregation and emulsification. Food Hydrocolloid. 2014; 39: 301-318.
14. Ellaiah P, Srinivasulu B, Adinarayana K. A review on microbial alkaline protease. J Scientific Industrial Res. 2002; 61: 690-704.
15. Wang H, Johnson LA, Wang T. Preparation of soy protein concentrate and isolate from extruded-expelled soybean meals. J American Oil Chem Soc. 2004; 81(7): 713-717.
16. Nadeem M, Qazi JI, Baig S, Syed Q. Effect of medium composition on commercially important alkaline protease production by Bacillus licheniformis N-2. Food Technol Biotechnol. 2008; 46(4): 388-394.
17. Gupta R, Beg QK, Khan S, Chauhan B. An overview on fermentation, downstream processing and properties of microbial alkaline proteases. Appl Microbiol Biotechnol 2002; 60(4): 381-95.
18. Mukesh Kumar DJ, Venkatachalam P, Govindarajan N, Balakumaran MD, Kalaichelvan PT. Production and purification of alkaline protease from Bacillus sp. MPTK 712 isolated from dairy sludge. Global Veterinaria. 2012; 8(5): 433-439.
19. Allaoua A, Wang Zh, Zu Sh. Enzymatic hydrolysis of soy protein isolate and effect of succinylation on the functional properties of resulting protein hydrolysates. Food Res Int. 1998; 31(9): 617-623.
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22. Dexter JE, Matsuo RR, Morgan BC. Spaghetti stickiness: some factors influencing and relationship to other cooking quality characteristics. J Food Sci. 1983; 48(5): 1545-1551.
23. Icard Verniere C, Feillet P. Effects of mixing conditions on pasta dough development and biochemical changes. Cereal Chem. 1999; 76(4): 558-565.
24. Orlando C, Stauffer CE. Soy protein in baking. Agro Food Ind High Technol. 2002; 13: 30-33.
25. Park WP, Kim ZU. Making characteristics of extruded noodles mixed with soybean flour. J Korean Agri Chem Soc. 1990; 33(3): 209-215.
26. Movahhed S, Masoomikhah Z, Zargari K. Effects of adding corn germ flour on rheological and sensory properties of macaroni. Food Technol Nutrition. 2012; 9(1): 23-32.
27. Edwards NM, Izydorczyk MS, Dexter JE, Biliaderis CG. Cooked pasta texture: Comparison of dynamic viscoelastic properties to instrumental assessment of firmness. Cereal Chem. 1993; 70: 122-126.
_||_1. Barati Z, Noroozi F. Macaroni certificate. Ministry of Industry, Mine and Trade. 2013; 1-9.
2. Chillo S, Laverse J, Falcone PM, Del Nobile MA. Quality of spaghetti in base amaranthus wholemeal flour added with quinoa, broad bean and chick pea. J Food Eng. 2008; 84(1): 101-107.
3. Henderson SM, Perry RL. Agricultural process engineering. 10th ed. 1976; pp: 431.
4. Aalami M, Prasada U, Leelavath K. Physicochemical and biochemical characteristics of Indian durum wheat varieties: Relationship to semolina milling and spaghetti making quality. Food Chem. 2006; 102(4): 993-1005.
5. Naseri A, Taslimi A, Seyedin SM, Haranian P, Abadi A. Investigation the effect of soy protein isolate on properties of macaroni. Food Ind Sci. 2009; 6(21): 1-11. [In Persian]
6. Majzoobi M, Ghiasi F, Habibi M, Hedayati S, Farahnaky A. Influence of soy protein isolate on the quality of batter and sponge cake. J Food Process Pres. 2014; 38(3): 1164-1170.
7. Nasehi B, Mortazavi SA, Razavi SMA, Nasiri Mahallati M, Karim R. Optimization of the extrusion conditions and formulation of spaghetti enriched with full fat soy flour based on the cooking and color quality. Int J Food Sci Nutr. 2009; 60(4): 205-214.
8. Nasehi B, Jooyandeh H, Nasehi R. Quality attributes of soy-pasta during storage period. Pakistan J Nutr. 2011; 10: 307-312.
9. Shogren RL, Hareland GA, Wu YV. Sensory evaluation and composition of spaghetti fortified with soy flour. J Food Sci. 2006; 71(6): 428-432.
10. Sereewat P, Suthipinittham Ch, Sumathaluk S, Puttanlek Ch, Uttapap D, Rungsardthong V. Cooking properties and sensory acceptability of spaghetti made from rice flour and de-fatted soy flour. Food Sci Technol. 2015; 60: 1061-1017.
11. Baiano A, Lamacchia C, Fares C, Terracone C, La Notte E. Cooking behavior and acceptability of composite pasta made of semolina and toasted or partially defatted soy flour. Food Sci Technol. 2011; 44(4): 1226-1232.
12. Lamacchia C, Baiano A, Lamparelli S, Padalino L, La Notte E, Di Luccia A. Study on the interactions between soy and semolina proteins during pasta making. Food Res Int. 2010; 43(4): 1049-1056.
13. Nishinari K, Fang Y, Guo S, Phillips GO. Soy proteins: A review on composition, aggregation and emulsification. Food Hydrocolloid. 2014; 39: 301-318.
14. Ellaiah P, Srinivasulu B, Adinarayana K. A review on microbial alkaline protease. J Scientific Industrial Res. 2002; 61: 690-704.
15. Wang H, Johnson LA, Wang T. Preparation of soy protein concentrate and isolate from extruded-expelled soybean meals. J American Oil Chem Soc. 2004; 81(7): 713-717.
16. Nadeem M, Qazi JI, Baig S, Syed Q. Effect of medium composition on commercially important alkaline protease production by Bacillus licheniformis N-2. Food Technol Biotechnol. 2008; 46(4): 388-394.
17. Gupta R, Beg QK, Khan S, Chauhan B. An overview on fermentation, downstream processing and properties of microbial alkaline proteases. Appl Microbiol Biotechnol 2002; 60(4): 381-95.
18. Mukesh Kumar DJ, Venkatachalam P, Govindarajan N, Balakumaran MD, Kalaichelvan PT. Production and purification of alkaline protease from Bacillus sp. MPTK 712 isolated from dairy sludge. Global Veterinaria. 2012; 8(5): 433-439.
19. Allaoua A, Wang Zh, Zu Sh. Enzymatic hydrolysis of soy protein isolate and effect of succinylation on the functional properties of resulting protein hydrolysates. Food Res Int. 1998; 31(9): 617-623.
20. Institute of Standards and Industrial Research of Iran, Agricultural food products- Layout for a standard method of sampling from a lot. ISIRI No.14948. 1rd revision, Karaj: ISIRI; 2013 [In Persian].
21. Institute of Standards and Industrial Research of Iran, Macaroni-Specifications and test methods. ISIRI No. 213. 4rd revision, Karaj: ISIRI; 2013 [In Persian].
22. Dexter JE, Matsuo RR, Morgan BC. Spaghetti stickiness: some factors influencing and relationship to other cooking quality characteristics. J Food Sci. 1983; 48(5): 1545-1551.
23. Icard Verniere C, Feillet P. Effects of mixing conditions on pasta dough development and biochemical changes. Cereal Chem. 1999; 76(4): 558-565.
24. Orlando C, Stauffer CE. Soy protein in baking. Agro Food Ind High Technol. 2002; 13: 30-33.
25. Park WP, Kim ZU. Making characteristics of extruded noodles mixed with soybean flour. J Korean Agri Chem Soc. 1990; 33(3): 209-215.
26. Movahhed S, Masoomikhah Z, Zargari K. Effects of adding corn germ flour on rheological and sensory properties of macaroni. Food Technol Nutrition. 2012; 9(1): 23-32.
27. Edwards NM, Izydorczyk MS, Dexter JE, Biliaderis CG. Cooked pasta texture: Comparison of dynamic viscoelastic properties to instrumental assessment of firmness. Cereal Chem. 1993; 70: 122-126.
