اﺛﺮ ﻧﻮع آﻧﺰﯾﻢ و زﻣﺎن ﻓﺮآﯾﻨﺪ ﺑﺮ وﯾﮋﮔﯽﻫﺎي ﻋﻤﻠﮑﺮدي ﭘﺮوﺗﺌﯿﻦﻫﺎي ﻫﯿﺪروﻟﯿﺰ ﺷﺪه ﺣﺎﺻﻞ از ﮐﻨﺠﺎﻟﻪ روﻏﻦﮔﯿﺮي ﺷﺪه زﯾﺮه ﺳﯿﺎه (.BuniumpersicumBioss)

Evaluation of Enzyme Type and Process Time on Functional Properties of Hydrolyzed Proteins Obtained from Defatted Buniumpersicum Bioss. Pressed Cake

اﻣﺮوزه ﺑﺎ اﻓﺰاﯾﺶ ﻣﺸﮑﻼت ﺟﺪي ﭘﯿﺶ روي ﺑﺸﺮ ﻧﻈﯿﺮ اﻧﻮاع ﺑﯿﻤﺎريﻫﺎي ﻗﻠﺒﯽ- ﻋﺮوﻗﯽ ﻣﺤﻘﻘﯿﻦ ﺑﻪ ارﺗﺒﺎط ﻫﺮ ﭼﻪ ﺑﯿﺸﺘﺮ و ﻧﺰدﯾﮏﺗﺮ ﺑﯿﻦ ﻏﺬا و ﺳﻼﻣﺘﯽ ﭘﯽ ﺑﺮدهاﻧﺪ. از اﯾﻦرو، ﺗﺤﻘﯿﻘﺎت ﮔﺴﺘﺮدهاي در ﺧﺼﻮص ﻏﻨﯽﺳﺎزي ﻣﺤﺼﻮﻻت ﻏﺬاﯾﯽ و ﻧﻮﺷﯿﺪﻧﯽﻫﺎ ﺑﺎ اﻧﻮاع ﺗﺮﮐﯿﺒﺎت ﺳﻼﻣﺘﯽ ﺑﺨﺶ )ﻧﻈﯿﺮ اﻧﻮاع ﻣﻮاد ﻏﺬا- دارو( و ﺗﻮﻟﯿﺪ ﻏﺬاﻫﺎي ﻓﺮاﺳﻮدﻣﻨﺪ ﺻﻮرت ﮔﺮﻓﺘﻪ اﺳﺖ. ﻫﺪف از اﯾﻦ ﭘﮋوﻫﺶ، ﺑﺮرﺳﯽ اﺛﺮ زﻣﺎن ﻓﺮآﯾﻨﺪ ﻫﯿﺪروﻟﯿﺰ آﻧﺰﯾﻤﯽ ﺑﺎ آﻟﮑﺎﻻز و ﭘﺎﻧﮑﺮاﺗﯿﻦ ﺑﺮ وﯾﮋﮔﯽﻫﺎي ﻋﻤﻠﮑﺮدي ﭘﭙﺘﯿﺪﻫﺎي زﯾﺴﺖ ﻓﻌﺎل ﺣﺎﺻﻞ از ﻫﯿﺪروﻟﯿﺰ آﻧﺰﯾﻤﯽ ﭘﺮوﺗﺌﯿﻦ ﮐﻨﺠﺎﻟﻪ روﻏﻦﮔﯿﺮي ﺷﺪه زﯾﺮه ﺳﯿﺎه ﺑﻮد.ﻓﺮآﯾﻨﺪ ﻫﯿﺪروﻟﯿﺰ ﺑﺎ اﺳﺘﻔﺎده از آﻧﺰﯾﻢﻫﺎي آﻟﮑﺎﻻز و ﭘﺎﻧﮑﺮاﺗﯿﻦ در ﻧﺴﺒﺖ آﻧﺰﯾﻢ ﺑﻪ ﺳﻮﺑﺴﺘﺮاي )2 درﺻﺪ وزﻧﯽ/وزﻧﯽ( در زﻣﺎنﻫﺎي ﻣﺨﺘﻠﻒ )40 -240دﻗﯿﻘﻪ( اﻧﺠﺎم ﺷﺪ. ﺣﻼﻟﯿﺖ ﭘﺮوﺗﺌﯿﻦﻫﺎي ﻫﯿﺪروﻟﯿﺰ ﺷﺪه ﺣﺎﺻﻞ ازﮐﻨﺠﺎﻟﻪ روﻏﻦﮔﯿﺮي ﺷﺪه زﯾﺮه ﺳﯿﺎه در ﺷﺮاﯾﻂ اﺳﯿﺪي )4 -5=pH( ﺗﻨﻬﺎ ﭘﺲ از 40 دﻗﯿﻘﻪ ﻫﯿﺪروﻟﯿﺰ آﻧﺰﯾﻤﯽ از ﺣﺪود 20 درﺻﺪ ﺑﻪ ﺑﯿﺶ از 60 درﺻﺪ اﻓﺰاﯾﺶ ﯾﺎﻓﺖ.ﺑﻪ ﻃﻮر ﮐﻠﯽ، ﺑﺎ اﻓﺰاﯾﺶ زﻣﺎن و درﺟﻪ ﻫﯿﺪروﻟﯿﺰ، ﺣﻼﻟﯿﺖ ﻫﯿﺪروﻟﯿﺰﺷﺪهﻫﺎ در ﻫﺮ دو آﻧﺰﯾﻢ در ﻧﻘﻄﻪ اﯾﺰواﻟﮑﺘﺮﯾﮏ ﭘﺮوﺗﺌﯿﻦ ﺑﻪ ﺷﮑﻞ ﻗﺎﺑﻞ ﺗﻮﺟﻬﯽ اﻓﺰاﯾﺶ ﯾﺎﻓﺖ. ﺑﻪ ﻃﻮري ﮐﻪ، ﺑﺎ اﻓﺰاﯾﺶ درﺟﻪ ﻫﯿﺪروﻟﯿﺰ، ﺣﺴﺎﺳﯿﺖ ﺑﻪ pH ﮐﻢ و ﺣﻼﻟﯿﺖ در ﻣﺤﺪوده وﺳﯿﻌﯽ از pH ﺣﻔﻆ ﺷﺪ. ﺷﺎﺧﺺ اﻣﻮﻟﺴﯿﻮن ﮐﻨﻨﺪﮔﯽ و ﭘﺎﯾﺪاري آن ﭘﺲ از 40 دﻗﯿﻘﻪ ﻫﯿﺪروﻟﯿﺰ آﻧﺰﯾﻤﯽ ﭘﺮوﺗﺌﯿﻦ ﮐﻨﺠﺎﻟﻪ روﻏﻦﮔﯿﺮي ﺷﺪه زﯾﺮه ﺳﯿﺎه ﺑﺎ ﭘﺎﻧﮑﺮاﺗﯿﻦ و آﻟﮑﺎﻻز در pH اﺳﯿﺪي ﺑﻪ ﺣﺪاﮐﺜﺮ ﺧﻮد رﺳﯿﺪ. ﺑﺎ در ﻧﻈﺮﮔﺮﻓﺘﻦ وﯾﮋﮔﯽﻫﺎي ﻋﻤﻠﮑﺮدي ارزﯾﺎﺑﯽ ﺷﺪه ﻣﺎﻧﻨﺪ اﻣﻮﻟﺴﯿﻮن ﮐﻨﻨﺪﮔﯽ و ﮐﻒ ﮐﻨﻨﺪﮔﯽ ﭘﺮوﺗﺌﯿﻦﻫﺎ، ﻧﺘﺎﯾﺞ ﻧﺸﺎن دادﻧﺪ ﮐﻪ ﭘﺮوﺗﺌﯿﻦﻫﺎي ﻫﯿﺪروﻟﯿﺰﺷﺪه ﺑﻪ ﻣﺪت 40 دﻗﯿﻘﻪ ﺑﺎ آﻟﮑﺎﻻز از وﯾﮋﮔﯿﻬﺎي ﻋﻤﻠﮑﺮدي ﺑﻬﺘﺮي ﻧﺴﺒﺖ ﺑﻪ ﺳﺎﯾﺮ ﺗﯿﻤﺎرﻫﺎ ﺑﺮﺧﻮردار ﺑﻮدﻧﺪ.

Considering that humanity is currently facing major problems such as cardiovascular diseases, researchers have found that there is a tight relationship between nutrition and health. Thus, there are extensive studies conducted on enriching food products and beverages with a variety of salutary compounds (such as nutraceutical food) and producing functional food. The present study aimed at investigating the effect of enzymatic hydrolysis process time with alcalase and pancreatin on the functional properties of bioactive peptides derived from enzymatic hydrolysis of defatted Bunium persicum Bioss. pressed cake. The hydrolysis process was performed using alcalase and pancreatin enzymes in the ratio of enzyme to substrate (2% w/w) at different times (40-240 min). The solubility of hydrolyzed proteins derived from defatted Bunium persicum Bioss. pressed cake under acidic conditions (pH = 4- 5) was increased from about 20% to more than 60% following just hydrolysis for 40 min. Generally, by increasing the time and degree of hydrolysis, the solubility of the hydrolysates in both enzymes was significantly increased (p<0.05) at the isoelectric point of the protein. Thus, as the degree of hydrolysis was increased, the sensitivity to pH was decreased and the solubility was maintained in a wide range of pH. The emulsion activity index (ESI) and its stability were reached their maximum values following the enzymatic hydrolysis of the defatted Bunium persicum Bioss. pressed cake with pancreatin and alcalase peaked for 40 minutes under acidic pH. Considering the evaluated functional properties such as protein emulsion and foaming, the results indicated that hydrolyzed proteins for 40 minutes with alcalase have better functional properties than other treatments with pancreatin or other times