تاثیر نوع پیش‌تیمار و آنزیم بر قابلیت آنتی اکسیدانی پروتئین هیدرولیزشده قارچ‌خوراکی (Agaricus bisporus)
محورهای موضوعی : شیمی مواد غذایی
آیسان ایزانلو
1
(دانشجوی کارشناسی‌ارشد گروه علوم و صنایع غذایی، دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران)
علیرضا صادقی ماهونک
2
(استاد گروه علوم و صنایع غذایی، دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران)
کلید واژه: . هیدرولیز آنزیمی, قارچ‌خوراکی‌دکمه‌ای, ویژگی‌های آنتی‌اکسیدانی, پیش‌تیمار مایکروویو و فراصوت,
چکیده مقاله :
مقدمه: رادیکـال هـای آزاد حاصل از واکنش های اکسیداسیون باعث افت کیفیت مواد غذایی و همچنین عامل بروز بیماری های مختلف نظیر سرطان می باشند. در همین راستا، کاربرد ترکیبات طبیعی با ویژگی آنتی اکسیدانی، نظیر پپتیدهای زیست فعال مورد توجه محققین می باشد.مواد و روش ها: هدف از این پژوهش مقایسه اثر چهار آنزیم آلکالاز، تریپسین، پپسین، پانکراتین، بدون و با پیش تیمار مایکروویو و فراصوت در شرایط اپتیمم هیدرولیز (برمبنای تحقیقات قبلی) بر قابلیت آنتی اکسیدانی پروتئین هیدرولیز شده قارچ دکمه ای (Agaricus bisporus) بود. در این پژوهش عمل هیدرولیز جهت رسیدن به حداکثر فعالیت آنتی اکسیدانی با نسبت آنزیم به سوبسترا 1% و در دمای اپتیمم هر آنزیم با و بدون پیش تیمار مایکروویو و فراصوت (مایکروویو با توان W120 و سپس هیدرولیز با آنزیم در زمان 90 دقیقه و پیش تیمار فراصوت با توان 160وات سپس هیدرولیز با آنزیم در زمان 60 دقیقه و برای نمونه های بدون پیش تیمار زمان هیدرولیز 120 دقیقه جهت هیدرولیز توسط هرآنزیم) انجام گرفت.یافته ها: نتایج نشان داد که بالاترین میزان ظرفیت آنتی اکسیدانی کل به میزان 64/1 (جذب در 695 نانومتر) با هیدرولیز توسط آنزیم پپسین، بالاترین قدرت احیاءکنندگی یون آهن به میزان 80/2 (جذب در 700 نانومتر) با هیدرولیز توسط آنزیم آلکالاز، بالاترین قدرت شلاته کنندگی یون آهن به میزان 08/65% با هیدرولیز توسط آنزیم تریپسین و بالاترین فعالیت مهار رادیکال آزاد DPPH به میزان 57/80% با هیدرولیز توسط آنزیم پپسین همگی درنمونه های پیش تیمارشده با فراصوت 160وات در زمان هیدرولیز 60 دقیقه مشاهده شد. پیش تیمار فراصوت و سپس پیش تیمار مایکرویو کارایی بالایی را در بهبود ویژگی آنتی اکسیدانی نمونه های هیدرولیز شده نسبت به نمونه های بدون پیش تیمار در زمان کوتاه تر هیدرولیز نشان دادند.نتیجه گیری: نتایج نشان داد که جهت ایجاد ویژگی های آنتی اکسیدانی مورد نظر در پروتئین هیدرولیز شده حاصل از قارچ خوراکی، بایستی از ترکیب خاص آنزیم هیدرولیز کننده و پیش تیمار استفاده نمود و پیش تیمار فراصوت نسبت به مایکروویو کارایی بهتری در این زمینه از خود نشان داد. پروتئین هیدرولیز شده تولیدی از قارچ خوراکی با ترکیب مختلف آنزیم و پیش تیمار از خواص آنتی اکسیدانی مناسبی برخوردار بود و بنابراین می تواند به عنوان یک جزء فراسودمند در فرمولاسیون مواد غذایی مورد استفاده قرار گیرد.
Introduction: Free radicals originate from oxidation reactions decrease food quality and also promote incidence of various diseases such as cancer. Materials and Methods: In this research the effect of four enzymes, alcalase, trypsin, pepsin, and pancreatin, without pretreatment and with microwave and ultrasound pretreatment under optimal hydrolysis conditions on the antioxidant capacity of edible mushroom hydrolyzed protein was compared. The hydrolysis process to reach the maximum antioxidant activity with a ratio of enzyme to substrate of 1% and at the optimum temperature of each enzyme with and without microwave and ultrasound pretreatment and ultrasound pretreatment with 160W power, then hydrolysis with enzyme was done in 60 minutes and for samples without pretreatment, hydrolysis time was 120 minutes for each enzyme.Results: The results showed that the highest amount of total antioxidant capacity was 1.64 with hydrolysis by pepsin enzyme, the highest reducing power of iron ion was 2.80 with hydrolysis by alcalase enzyme. The highest iron ion chelation power of 65.08% was achieved with hydrolysis by trypsin enzyme and the highest DPPH free radical inhibition activity of 80.57% with hydrolysis by pepsin enzyme, all in the samples pre-treated with 160W ultrasound in the hydrolysis time of 60 minutes. Conclusions: The results showed that in order to create the desired antioxidant properties in the hydrolyzed protein obtained from edible mushrooms, a special combination of hydrolyzing enzyme and pretreatment should be used, and ultrasound pretreatment is more effective than microwave in this field. formulations.
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_||_Aderinola, T.A., Fagbemi, T.N., Enujiugha, V.N., Alashi, A.M. & Aluko, R.E. (2019). In vitro antihypertensive and antioxidative properties of alcalase‐derived Moringa oleifera seed globulin hydrolysate and its membrane fractions. Journal of Food Processing and Preservation, 43(2), p.e13862.
Ambigaipalan, P. & Shahidi, F. (2017). Bioactive peptides from shrimp shell processing discards: Antioxidant and biological activities. Journal of Functional Foods, 34, pp.7-17.
Banik, S.B.A.S.G.S., Bandyopadhyay, S. & Ganguly, S. (2003). Bioeffects of microwave––a brief review. Bioresource Technology, 87(2), pp.155-159.
Beermann, C., Euler, M., Herzberg, J. & Stahl, B. (2009). Anti-oxidative capacity of enzymatically released peptides from soybean protein isolate. European Food Research and Technology, 229 (4), pp.637-644.
Bhat, Z. F., Kumar, S. & Bhat, H. F. (2015). Bioactive peptides of animal origin: a review. Journal of Food Science and Technology, 52(9), 5377-5392.
Bougatef, A., Hajji, M., Balti, R., Lassoued, I., Triki-Ellouz, Y. & Nasri, M. (2009). Antioxidant and free radical-scavenging activities of smooth hound (Mustelus mustelus) muscle protein hydrolysates obtained by gastrointestinal proteases. Food Chemistry, 114(4), pp.1198-1205.
Chai, T.T., Tong, S.R., Law, Y.C., Ismail, N.I.N., Manan, F.A. & Wong, F.C. (2015). Anti-oxidative, metal chelating and radical scavenging effects of protein hydrolysates from blue-spotted stingray. Tropical Journal of Pharmaceutical Research, 14(8), pp.1349-1355.
Chandrapala, J., Oliver, C., Kentish, S. & Ashokkumar, M. (2012). Ultrasonics in food processing. Ultrasonics Sonochemistry, 19(5), pp.975-983.
Chen, L., Chen, J., Ren, J. & Zhao, M. (2011). Effects of ultrasound pretreatment on the enzymatic hydrolysis of soy protein isolates and on the emulsifying properties of hydrolysates. Journal of Agricultural and Food Chemistry, 59(6), pp.2600-2609.
Chi, C.F., Hu, F.Y., Wang, B., Li, T. & Ding, G.F. (2015). Antioxidant and anticancer peptides from the protein hydrolysate of blood clam (Tegillarca granosa) muscle. Journal of Functional Foods, 15, pp.301-313.
Chian, F.M., Kaur, L., Oey, I., Astruc, T., Hodgkinson, S. & Boland, M. (2019). Effect of Pulsed Electric Fields (PEF) on the ultrastructure and in vitro protein digestibility of bovine longissimus thoracis. LWT-Food Science and Technology, 103, pp.253-259.
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