بررسي تأثير صمغ آلژينات و عصاره برگ گردو بر ويژگي هاي مكانيكي، خواص فيزيكي و ضدميكروبي فيلم ايزوله پروتئين گندم

Effect of Alginate gum and Walnut leaf Extract on Mechanical, Physical and Antimicrobial Properties of Wheat Protein Isolate

هدف از اﯾﻦ ﭘﮋوﻫﺶ، ﺗﻮﻟﯿﺪ ﻓﯿﻠﻢﻫﺎي زﯾﺴﺖ ﺗﺨﺮﯾﺐﭘﺬﯾﺮ و ﺿﺪﻣﯿﮑﺮوﺑﯽ ﺑﺮ ﭘﺎﯾﻪ ﮔﻠﻮﺗﻦ ﮔﻨﺪم و اﺛﺮ اﻓﺰودن ﺻﻤﻎ آﻟﮋﯾﻨﺎت )0 ﺗﺎ 1/5%( و ﻋﺼﺎره ﺑﺮگ ﮔﺮدو )ppm 800 ، 400 و 200( و اﺛﺮات اﯾﻦ ﻣﺘﻐﯿﺮﻫﺎ ﺑﺮ ﺧﺼﻮﺻﯿﺎت ﻓﯿﺰﯾﮑﯽ و ﺷﯿﻤﯿﺎﯾﯽ ﻓﯿﻠﻢﻫﺎ اﺳﺖ. ﻧﺘﺎﯾﺞ ﻧﺸﺎن داد ﮐﻪ ﺑﺎ اﻓﺰودن ﻣﻘﺎدﯾﺮ ﻣﺨﺘﻠﻒ ﺻﻤﻎ آﻟﮋﯾﻨﺎت و ﻋﺼﺎره ﺑﻪ ﻓﯿﻠﻢ، از اﻧﺤﻼلﭘﺬﯾﺮي و ﻧﻔﻮذﭘﺬﯾﺮي ﻓﯿﻠﻢﻫﺎ ﻧﺴﺒﺖ ﺑﻪ ﺑﺨﺎرآب ﺑﻪﻃﻮر ﻣﻌﻨﯽداري ﮐﺎﺳﺘﻪ ﺷﺪ. ﻓﯿﻠﻢ ﺣﺎوي 1/5% ﺻﻤﻎ و ppm 800 ﻋﺼﺎره، ﮐﻤﺘﺮﯾﻦ ﻣﯿﺰان اﻧﺤﻼلﭘﺬﯾﺮي )22 /109%( و ﮐﻤﺘﺮﯾﻦ ﻧﻔﻮذﭘﺬﯾﺮي ﺑﻪ ﺑﺨﺎرآب ﺑﻪ ﻣﯿﺰان g/m.s.Pa 10-11× 5 /039 را دارا ﺑﻮد. ﺑﺎ اﻓﺰودن ﻋﺼﺎره و اﻓﺰاﯾﺶ ﻏﻠﻈﺖ ﺑﻪ ﮐﺎر رﻓﺘﻪ از آن در ﺗﺮﮐﯿﺐ ﻓﯿﻠﻢﻫﺎ، اﻓﺰاﯾﺶ ﻣﻌﻨﯽداري در ﻣﯿﺰان ﻣﺤﺘﻮاي آﻧﺘﯽاﮐﺴﯿﺪاﻧﯽ ﻓﯿﻠﻢﻫﺎ ﮔﺮدﯾﺪ؛ ﺑﻪﻃﻮريﮐﻪ ﻧﻤﻮﻧﻪ ﻓﯿﻠﻢ ﺣﺎوي ppm 800 ﻋﺼﺎره ﺑﯿﺸﺘﺮﯾﻦ ﺗﻮاﻧﺎﯾﯽ آﻧﺘﯽ اﮐﺴﯿﺪاﻧﯽ را داﺷﺘﻨﺪ. ارزﯾﺎﺑﯽ ﺧﻮاص ﻣﮑﺎﻧﯿﮑﯽ ﻧﯿﺰ ﻧﺸﺎن داد ﮐﻪ اﻓﺰودن ﻋﺼﺎره و ﺻﻤﻎ آﻟﮋﯾﻨﺎت ﺳﺒﺐ ﮐﺎﻫﺶ ﻣﻌﻨﯽداري ﺑﺮ ﻣﯿﺰان درﺻﺪ ﮐﺸﺶ و ﻣﻘﺎوﻣﺖ ﮐﺸﺸﯽ ﻓﯿﻠﻢﻫﺎ ﺑﺎ اﻓﺰاﯾﺶ ﺻﻤﻎ ﻧﺴﺒﺖ ﺑﻪ ﻧﻤﻮﻧﻪ ﺷﺎﻫﺪ ﺷﺪﻧﺪ. ﺑﯿﺸﺘﺮﯾﻦ ﻗﻄﺮ ﻋﺪم ﻫﺎﻟﻪ رﺷﺪ ﻣﺮﺑﻮط ﺑﻪ ﻧﻤﻮﻧﻪ ﺣﺎوي ppm 800 ﻋﺼﺎره ﺑﺮ روي اي ﮐﻮﻻي و اﺳﺘﺎﻓﯿﻠﻮﮐﻮﮐﻮس اورﺋﻮس ﺑﻪ ﺗﺮﺗﯿﺐ ﺑﺮاﺑﺮ ﺑﺎ 27/631 و 25/076 ﻣﯿﻠﯽﻣﺘﺮ ﺑﻮد. ﻧﺘﺎﯾﺞ ﺑﻪدﺳﺖآﻣﺪه ﻧﺸﺎن داد ﮐﻪ ﻋﺼﺎره ﺑﺮگ ﮔﺮدو ﻣﯽﺗﻮاﻧﺪ ﺑﻪﻋﻨﻮان ﯾﮏ ﻧﮕﻬﺪارﻧﺪه

The aims of this study were to produce biodegradable and antimicrobial films based on wheat gluten and investigate the effects of adding alginate gum (0 to 1.5%) and walnut leaf extract (800, 400 and 200 ppm) on their physical and chemical properties. The results showed that by adding different amounts of alginate gum and extract to the films, the solubility and permeability of the films to water vapor was significantly reduced. The film containing 1.5% gum and 800 ppm of the extract, had the lowest solubility (22.109%) and water vapor permeability at a rate of 5.039 -10 10-10 g / m.s. By adding the extract and increasing the concentration used in the composition of the films, there was a significant increase in the antioxidant content of the films. Thus, the film samples containing 800 ppm of extracts had the highest antioxidant capacity. Evaluation of the mechanical properties also showed that the addition of alginate extract and gum caused a significant reduction in the percentage of tensile strength and tensile strength of the films compared to the control sample. The maximum no growth halo diameters of the sample containing 800 ppm of the extract on E. coli and Staphylococcus aureus were 27.631 and 25.076 mm, respectively. The results illustrates that walnut leaf extract can be used as a natural preservative in combination with film for food packaging.