نوع مقاله : مقاله پژوهشی

نویسندگان

1 مهندسی صنایع غذایی، پردیس ارس دانشگاه تهران

2 استاد دانشگاه پردیس کشاورزی دانشگاه تهران

3 عضو هیات علمی دانشکده کشاورزی دانشگاه تهران

4 گروه صنایع غذایی، دانشکده فناوری و مهندسی کشاورزی، پردیس کشاورزی و منابع طبیعی کرج، دانشگاه تهران، ایران

چکیده

هدف این پژوهش، بررسی اثر دو ترکیب بیوپلیمری صمغ عربی (GA) و پروتئین آب‌پنیر غلیظ شده (WPC) و مدت زمان اولتراسوند بر پایداری اکسیداتیو روغن خاکشیر در قالب یک امولسیون روغن در آب (O/W) است. تولید امولسیون بر این اساس بوده است: بهینه­سازی سطح پاسخبرای 3 فاکتور مستقل، در 3 سطح شامل غلظت صمغ عربی و پروتئین آب‌پنیر 10، 15 و 20 درصد وزنی/وزنی و برای اولتراسوند، مدت زمان 0، 15 و 30 ثانیه و اندازه­گیری مقادیر پراکسید (میلی­ اکی ­والان بر کیلوگرم روغن) به‌عنوان پاسخ. نقطه بهینه بر اساس انتخاب کمترین مقدار پراکسید، به این صورت به دست آمد: 19.87 درصد (وزنی/وزنی) پروتئین، 11.08 درصد (وزنی/وزنی) صمغ عربی و 0.1 ثانیه مدت زمان اولتراسوند؛ در این نقطه مقدار اندیس پراکسید، 0.59 میلی­اکی­والان بر کیلوگرم روغن پیش­بینی شد. اندازه قطره­های امولسیون و پتانسیل زتای نمونه بهینه به ترتیب 916 نانومتر و 48- میلی­ولت بود. طبق نتایج به دست آمده، هر دو ترکیب پروتئین و صمغ اثر بازدارندگی نسبت به اکسیداسیون نشان دادند اما اعمال تیمار اولتراسوند، باعث افزایش آن شده است. به‌علاوه، تأثیر پروتئین در کنترل اکسیداسیون، به‌صورت قابل‌توجهی معنی­دار است که می­تواند به خاصیت آنتی‌اکسیدانی اجزای آن (بتالاکتوگلوبولین) مربوط باشد. پایداری اکسیداتیو در 28 روز ماندگاری در شرایط تشدید کننده (دمای 50 درجه سلسیوس)، مشخص کرد که استفاده از ترکیب دو بیوپلیمر اشاره شده می­تواند جلو اکسیداسیون روغن با غیراشباعی بالا را به‌صورتی چشمگیر بگیرد.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Investigation on Oxidative Stability of O/W Emulsion of Descurainia Sophia Seeds Oil, Encapsulated by Gum Arabic and Whey Protein Concentrate and the Effect of Ultra Sound Sonification on Changes in Oxidative Indices

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