تاثیر پروتئین هیدرولیز شده جوانه ماش (vigna radiata) بر ویژگی های ماست همزده
محورهای موضوعی : تکنولوژی لبنیاتسید امید مظلومی 1 , شبنم حقیقت خواجوی 2 , رضا صفری 3
1 - دانش آموخته کارشناسی ارشد علوم و مهندسی صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
2 - استادیار گروه علوم ومهندسی صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
3 - استادیار پژوهشی، پژوهشکده اکولوژی دریای خزر، موسسه تحقیقاتی علوم شیلاتی کشور، سازمان تحقیقات آموزش و ترویج کشاورزی، ساری، ایران
کلید واژه: هیدرولیز آنزیمی, ماست همزده, جوانه ماش, پروتئین هیدرولیز شده,
چکیده مقاله :
مقدمه: استفاده از پروتئین هیدرولیز شده جوانه حبوبات از جمله ماش، علاوه برتأثیر بر روی ویژگی های بافتی محصولات لبنی از جمله ماست همزده و افزایش ارزش تغذیه ای آن به سبب وجود ترکیبات زیست فعال و مواد معدنی، میتواند به عنوان جایگزین مناسبی برای ترکیبات پروتئینی شیر و افزایش راندمان تولید گردد. این تحقیق با هدف بررسی اثر افزودن پروتئین هیدرولیز شده جوانه ماش بر ویژگی های فیزیکوشیمیایی ماست همزده انجام گرفت.مواد و روش ها: در این پژوهش، پروتئین هیدرولیز شده جوانه ماش به میزان 1، 2 و 3 درصد (وزنی/وزنی) به عنوان جایگزین کنسانتره پروتئین شیر(MPC) وهمچنین به همراه 1 و 5/1 درصد (وزنی/وزنی) MPC به کار برده شد. تأثیر آن بر ویژگی های فیزیکو شیمیایی انتخابی(نظیر pH ، اسیدیته، ظرفیت نگهداری آب، آب اندازی، درصد ماده خشک، عناصر معدنی، DPPH، ویسکوزیته) و خواص حسی (بافت، رنگ، طعم، بو و پذیرش کلی) مورد بررسی قرار گرفت. نمونه های ماست همزده به مدت 21 روز در دمای 4 درجه سلسیوس نگهداری و متغیرهای مورد نظر در روزهای صفر، هفت، چهارده و بیست و یک اندازه گیری شد.یافته ها: به طور کلی افزودن سطح معنی داری از غلظت های مختلف پروتئین هیدرولیز شده جوانه ماش، طی روزهای صفر، 7، 14 و 21 روز نگهداری، ضمن جلوگیری از تغییرات مشخص در pH واسیدیته، ویسکوزیته ماست را فزایش داد و باعث کاهش آب اندازی در ماست همزده شد. همچنین باعث افزایش ماده خشک و بهبود ویسکوزیته و ویژگی های بافت محصول گردیده و میزان عناصر معدنی و ظرفیت آنتی اکسیدانی محصول را افزایش داد.نتیجه گیری: نتایج این بررسی نشان داد که استفاده از پروتئین هیدرولیز شده جوانه ماش می تواند جایگزین قابل قبولی برای کنسانتره پروتئین شیر در ماست همزده باشد.
Introduction: The addition of hydrolyzed germinated mung bean besides affecting the texture of dairy products such as stirred yoghurt and increasing nutritional value because of bioactive components, can be an acceptable substitute for milk proteins and leads to increase the product output. This study was conducted to investigate the effects of hydrolyzed proteins of germinated mung bean on chemical and physical specifications of stirred yoghurt.Materials and Methods: In this study, hydrolyzed proteins of germinated mung bean (with the portion of 1,2 and 3 percent without MPC) and also 1and1.5 percent of milk protein concentration (MPC) were added. The effects on chemical and physical specifications (pH, acidity, water holding capacity, syneresis, dry matter, minerals, antioxidants activity, viscosity and texture) and sensory evaluation (color, flavor, aroma and total acceptance) were investigated. Samples were evaluated during days of storage (0, 7, 14 and 21 days) at 4℃. Statistical analysis was performed with spss software.Results: The addition of different concentrations of hydrolyzed proteins of germinated mung bean has been prevented pH changes and acidity and decreased syneresis in stirred yoghurt.Conclusion: The results revealed that using hydrolyzed proteins of germinated mung bean can be acceptable substitute for part of milk protein concentration (MPC) in stirred yoghurt.
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Alfaifi, M. & Stathopoulos, C. (2010). Effect of egg yolk substitution by sweet whey protein concentrate (WPC), on physical properties of gelato ice Cream. International Food Research Journal, 17, 787-793.
Alirezalu, K. & Azadmard Damirchi, S. (2015). Evaluation of The Nutrient Losses During the Production of Traditional Concentrated Tuluq and Torba Yoghurts. Electronic Journal of Food Processing and Preservation, 7(1), 1-14.
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Anwar, F., Latif, S., Przybylski, R., Sultana, B. & Ashraf, M. (2007). Chemical composition and antioxidant activity of seeds of different cultivars of mungbean. Journal of Food Science, 72, 503- 510.
Arroyo, C., Kennedy, T.M., Lyng, J.G. & Osullivan, M. (2017). Comparison of conventional heat treatment with selected non-thermal technologies for the inactivation of commercian protease protamex. Food and Bioproducts Processing, 105, 95-103.
Asghar Ali, M., Choudhry, A. & Tanveer, A. (2000). Response of mungbean (Vigna radiate (L.) genotypes to rhizobia culture. Pakistan Journal Agriculture Science, 37(1-2), 80 -82.
Bains, G.S. & Kiran, R. (2008). Phenological studies in summer green gram (Vigna radiate L.
Wilczek) under changed hydrothermal regimes. Legume Research, 31(2), 105-109.
Belitz, H.D., Grosch, W. & Schieberle, P. (2009). Food Chemistry 4th edition. Berlin, Springer.
Bhaskar, N., Benila, T., Radha, C. & Lalitha, R. G. (2008). Optimization of enzymatic hydrolysis of visceral waste proteins of catla (Catla catla) for preparing protein hydrolysate using a commercial protease. Bioresource Technology, 99, 335-343.
Budseekoad, S., Yupanqui, C.T., Sirinupong, N., Alashi, A.M., Aluko, R.E. & Youravong, W. (2018). Structural and functional characterization of calcium and iron-binding peptides from mungbean protein hydrolysate. Journal of Functional Food, 49, 333-341.
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Cheng, J., Ma, Y., Li, X., Yan, T. & Cui, J. (2015). Effects of milk protein-polysaccharide interactions on the stability of ice cream mix model systems. Food Hydrocolloids, 45, 327-336.
Clavel, D., Drame, N.K., Roy-Macauley, H., Braconnier, S. & Laffray, D. (2005). Analysis of early responses to drought associated with field drought adaptation in four Sahelian groundnut (Arachis hypogaea L.) cultivars. Environmental and Experimental Botany, 54, (3) 219-230.
Contreras, M.D.M., Hernández-Ledesma, B., Amigo, L. P. J., Martín-Álvarez. & Recio, i (2011). Production of antioxidant hydrolysate from a whey protein concentrate with thermolysin: Optimization by response surface methodology, LWT - Food Science and Technology, 44, 9-15.
Das Graças Pereira, G., De Resende, J. V., De Abreu, L. R., De Oliveira Giarola, T. M. & Perrone, I. T. (2011). Influence of the partial substitution of skim milk powder for soy extract on ice cream structure and quality. European Food Research and Technology, 232(6), 1093-1102.
De Costa, W.A.J.M. & Shanmugathasan, K.N. (1999). Effects of irrigation at different growth stages on vegetative growth of mungbean Vigna radiata (L.) Wilczek in dry and intermediate zones of SriLanka. Journal Agronomy and Crop Science, 183(2), 137-143.
Du, M., Xie, J., Gong, B., Xu, X., Tang, W., Li, X. & Li, C. (2017). Extraction, physiochemical characteristics and functional properties of mungbean protein. Food Hydrocolloieds, 76, 131-140.
Echendu, C.A., Obizoba, I.C. & Anyika, J.U. (2009). Effects of germination on chemical composition of groundbean (Kerstingiella geocarpa harm) seeds. Pakistan Journal of Nutrition, 8(12), 1849-1854.
Fang, T., Shen, X., Hou, J. & Guo, M. (2019). Effects of polymerized whey protein prepared directly from cheese whey as fat replacer on physiochemical texture, microstructure and properties of low-fat set yogurt. Food Science and Technology, 115, 108268.
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Guo, X., Li, T., Tang, K. & Liu, R.H. (2012). Effect of germination on phytochemical profiles and antioxcidant activity of mungbean sprouts. Journal of Agricultural and Food Chemistry, 60, 11050-11055.
Hou, D., Yousaf, I., Xue, Y., Hu, i., Wu, J., Hu, X., Feng, N. & Shen, Q. (2019). Mungbean (vignaradiata.L): Bioactive polyphenols, polysaccharides, peptides and health benefits. Nutrient, 11, 1238.
Hoyle, N.T. & Merritt, J.H. (1994). Qulity of fish protein hydrolysates from herring (Clupea harengus). Journal of Food Science, 59(1), 76-79.
Ibrahim, O., Glibowski, P., Nour, M., El-hofi, M., El-Tanboly, E.S. & Abd-Rabou, N. (2017). Effect of rosemary transglutamine on yogurt fortified with whey protein isolate. Polish Journal of Food and Nutrition Science, 67(4), 265-274.
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_||_Abd el-salam, M.H. & El-shibiny, S. (2015). Preparation, properties and uses of enzymatic milk protein hydrolysates. Food Science and Nutrition, 57(6), 1119-1132.
Alfaifi, M. & Stathopoulos, C. (2010). Effect of egg yolk substitution by sweet whey protein concentrate (WPC), on physical properties of gelato ice Cream. International Food Research Journal, 17, 787-793.
Alirezalu, K. & Azadmard Damirchi, S. (2015). Evaluation of The Nutrient Losses During the Production of Traditional Concentrated Tuluq and Torba Yoghurts. Electronic Journal of Food Processing and Preservation, 7(1), 1-14.
Alvarez, V., Wolters, C., Vodovotz, Y. & Ji, T. (2005). Physical properties of ice cream containing milk protein concentrates. Journal of Dairy Science, 88(3), 862-871.
Anwar, F., Latif, S., Przybylski, R., Sultana, B. & Ashraf, M. (2007). Chemical composition and antioxidant activity of seeds of different cultivars of mungbean. Journal of Food Science, 72, 503- 510.
Arroyo, C., Kennedy, T.M., Lyng, J.G. & Osullivan, M. (2017). Comparison of conventional heat treatment with selected non-thermal technologies for the inactivation of commercian protease protamex. Food and Bioproducts Processing, 105, 95-103.
Asghar Ali, M., Choudhry, A. & Tanveer, A. (2000). Response of mungbean (Vigna radiate (L.) genotypes to rhizobia culture. Pakistan Journal Agriculture Science, 37(1-2), 80 -82.
Bains, G.S. & Kiran, R. (2008). Phenological studies in summer green gram (Vigna radiate L.
Wilczek) under changed hydrothermal regimes. Legume Research, 31(2), 105-109.
Belitz, H.D., Grosch, W. & Schieberle, P. (2009). Food Chemistry 4th edition. Berlin, Springer.
Bhaskar, N., Benila, T., Radha, C. & Lalitha, R. G. (2008). Optimization of enzymatic hydrolysis of visceral waste proteins of catla (Catla catla) for preparing protein hydrolysate using a commercial protease. Bioresource Technology, 99, 335-343.
Budseekoad, S., Yupanqui, C.T., Sirinupong, N., Alashi, A.M., Aluko, R.E. & Youravong, W. (2018). Structural and functional characterization of calcium and iron-binding peptides from mungbean protein hydrolysate. Journal of Functional Food, 49, 333-341.
Cheng, J., Cui, J., Ma, Y., Yan, T., Wang, L., Li, H. & Li, X. (2016). Effects of soy-to-milk protein ratio and sucrose fatty acid ester addition on the stability of ice cream emulsions. Food Hydrocolloids, 60, 425-436.
Cheng, J., Ma, Y., Li, X., Yan, T. & Cui, J. (2015). Effects of milk protein-polysaccharide interactions on the stability of ice cream mix model systems. Food Hydrocolloids, 45, 327-336.
Clavel, D., Drame, N.K., Roy-Macauley, H., Braconnier, S. & Laffray, D. (2005). Analysis of early responses to drought associated with field drought adaptation in four Sahelian groundnut (Arachis hypogaea L.) cultivars. Environmental and Experimental Botany, 54, (3) 219-230.
Contreras, M.D.M., Hernández-Ledesma, B., Amigo, L. P. J., Martín-Álvarez. & Recio, i (2011). Production of antioxidant hydrolysate from a whey protein concentrate with thermolysin: Optimization by response surface methodology, LWT - Food Science and Technology, 44, 9-15.
Das Graças Pereira, G., De Resende, J. V., De Abreu, L. R., De Oliveira Giarola, T. M. & Perrone, I. T. (2011). Influence of the partial substitution of skim milk powder for soy extract on ice cream structure and quality. European Food Research and Technology, 232(6), 1093-1102.
De Costa, W.A.J.M. & Shanmugathasan, K.N. (1999). Effects of irrigation at different growth stages on vegetative growth of mungbean Vigna radiata (L.) Wilczek in dry and intermediate zones of SriLanka. Journal Agronomy and Crop Science, 183(2), 137-143.
Du, M., Xie, J., Gong, B., Xu, X., Tang, W., Li, X. & Li, C. (2017). Extraction, physiochemical characteristics and functional properties of mungbean protein. Food Hydrocolloieds, 76, 131-140.
Echendu, C.A., Obizoba, I.C. & Anyika, J.U. (2009). Effects of germination on chemical composition of groundbean (Kerstingiella geocarpa harm) seeds. Pakistan Journal of Nutrition, 8(12), 1849-1854.
Fang, T., Shen, X., Hou, J. & Guo, M. (2019). Effects of polymerized whey protein prepared directly from cheese whey as fat replacer on physiochemical texture, microstructure and properties of low-fat set yogurt. Food Science and Technology, 115, 108268.
Fennema, O., Parkin, K. & Damodaran, S. (2008). Fennema Food Chemistry Forth Editin. CRC PRESS.
Guo, X., Li, T., Tang, K. & Liu, R.H. (2012). Effect of germination on phytochemical profiles and antioxcidant activity of mungbean sprouts. Journal of Agricultural and Food Chemistry, 60, 11050-11055.
Hou, D., Yousaf, I., Xue, Y., Hu, i., Wu, J., Hu, X., Feng, N. & Shen, Q. (2019). Mungbean (vignaradiata.L): Bioactive polyphenols, polysaccharides, peptides and health benefits. Nutrient, 11, 1238.
Hoyle, N.T. & Merritt, J.H. (1994). Qulity of fish protein hydrolysates from herring (Clupea harengus). Journal of Food Science, 59(1), 76-79.
Ibrahim, O., Glibowski, P., Nour, M., El-hofi, M., El-Tanboly, E.S. & Abd-Rabou, N. (2017). Effect of rosemary transglutamine on yogurt fortified with whey protein isolate. Polish Journal of Food and Nutrition Science, 67(4), 265-274.
Khairunnisa, S., Kayaputri, I. & Utama, G. (2019). Study of The Addition Hull of Mung Bean Sprouts Extract to pH and Characteristic of Sensory Yogurt Probiotic. Journal Ilmu dan Teknologi Hasil Ternak, 14 (2), 99-106.
Kim, S.L., Lee, J.E., Kwon, Y.U., Kim, W.H., Jung, G.H., Kim, D.W., Lee, C.K., Lee, Y.Y., Kim, M.J., Kim, Y.H., Hwang, T.Y. & Chung, I.M. (2013). Introduction and nutritional evaluation of germinated soy germ. Food Chemistry, 136, 491-500.
Liaset, B., Nortved, R., Lied, E. & Espe, M. (2002). Studies on the nitrogen recovery in enzymic hydrolysis of atlantic salmon (Salmon salar,L.) Frames by protamex protease. Process Biochemistry, 37, 1263-1269.
Lopese, L.A.R., Martins, M.D.D., Fariase, L.M., Brito, A.K.D., Lima, G.D., Carvalh, V.B.L., Pereira, C.F.D., Junior, A.M.C., Saladanh, T., Arease, J.A.G. & Silva, K.J.D. (2018). Cholestrol-lowering and Liver– protective effects of cooked and germinated mungbean (Vignaradiata.L). Nutrients, 10, 821.
Madar, I.H., Asangani, A.H., Srinivasan, S., Tayubi, I.A. & Ogu, G.I. (2017). Nutritional and biochemical alterations in vigna radiate (mungbean) seeds by germination. International Journal of Current Microbiology and Applied Sciences, 6(9), 3307-3313.
Mamilla, R.K. & Mishra, V.K. (2017). Effect of germination on antioxidant and ACE inhibitory activities of legumes. Food Science and Technology, 75, 51-58.
Manzoor, S., Yusof, Y.A., Chin, N.L., Mohamed, I.S., Tawakkal, A., Fikry, M. & Chang, I.S. (2019). Quality characteristic and srnsory profile of stirred yogurt enriched with papaya peel powder. Pertanika Journal Tropical Agricultural Science, 42(2), 519-533.
Merz, M., Eisele, T., Berends, P., Appel, D., Rabe, S., Blank, I., Stressler, T. & Fischer, I. (2015). Flavourzyme an enzyme preparation with industrial relevance automated nine-step purification and partial characterization of eight enzymes. Journal of Agricultural and Food Chemistry, 63(23), 5682-5693.
Nagaoka, S. (2019). Yogurt production. in: Lactic asid bacteria methods and protocols, Kanauchi, M. Humana Press. pp. 45-54.
Nouri, M., Ezzatpanah, H., Abbasi, S. & Behmadi, H. (2013). Investigating the stability of chemical and physical characteristics of non-fat set yoghurt containing textured milk during the storage time. JFST, 40 (10). [in persian]
Ovissipour, M., Abedian, A., Motamedzadegan, A., Rasco, B., Safari, R. & Shahiri, H. (2009). The effect of enzymatic hydrolysis time and temperature on the properties of protein hydrolysates from Persian sturgeon (Accipenser persicus) viscera. Food Chemistry, 115, 238-242.
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