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بررسی ساختار رئولوژیکی و بافتی ژل‌های کامپوزیتی حاوی اولئوزوم و پروتئین دانه کنجد | ||
| تحقیقات مهندسی صنایع غذایی | ||
| دوره 21، شماره 2 - شماره پیاپی 73، دی 1401، صفحه 151-168 اصل مقاله (998.14 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/fooder.2023.356674.1318 | ||
| نویسندگان | ||
| فاطمه شیخ1؛ مریم حسنی* 1؛ حسین کیانی2؛ محمد جواد اسدالله زاده1؛ جواد سیفی1 | ||
| 1دانشگاه آزاد شاهرود | ||
| 2عضو هیات علمی دانشگاه تهران | ||
| چکیده | ||
| در پژوهش حاضر، ژل کامپوزیتی بر پایۀ ژلاتین و پروتئین دانۀ کنجد حاوی مقدار ثابتی اولئوزوم تهیه شد. بر این اساس نسبتهای متفاوت پروتئین کنجد به ژلاتین (30:70، 50:50، 70:30 درصد وزنی / وزنی) و مقدار ثابت 20 درصد وزنی اولئوزوم برای تهیۀ ژل کامپوزیتی استفاده گردید. ویژگیهای فیزیکو شیمیایی دانۀ کنجد و اولئوزوم مستخرج از آن تعیین و بازده استخراج اولئوزوم از دانۀ کنجد ارزیابی شد. ویژگیهای رئولوژیکی، بافتی و ریز ساختار ژلها نیز بررسی گردید. مقادیر بازده استخراج پروتئین و اولئوزوم از دانۀ کنجد به ترتیب1.23 ± 21 و 1.41 ± 96/68 درصد گزارش گردید. نتایج تحقیق نشان داد میزان پروتئین دانۀ کنجد بر رفتار ژلاسیون و سفت شدن ژل تاثیر معنیداری دارد و با کاهش دمای فرایند از 50 تا 4 درجه سلسیوس، مدولهای ذخیره و افت در نمونه ها افزایش مییابد. با افزایش نسبت پروتئین کنجد میزان مدول ذخیره و مدول افت در دمای 4 درجه سلسیوس به ترتیب از 258 پاسکال به 149400 پاسکال و از 46.7 پاسکال به 37648 پاسکال رسید. با افزایش نسبت پروتئین کنجد به 70 درصد، تجمع مولکولهای پروتئینی در ساختار ژل با میکروسکوپ نوری مشاهده گردید. نتایج تحقیق حاضر موید آن است که اولئوزوم دانۀ کنجد میتواند به عنوان جایگزین ذرات چربی در فراورده‌های غذایی به کار رود. | ||
| کلیدواژه‌ها | ||
| اولئوزوم دانه کنجد؛ پروتئین دانه کنجد؛ ژل کامپوزیت؛ مدول افت؛ مدول ذخیره | ||
| عنوان مقاله [English] | ||
| Evaluation of rheological and textural structure of composite gels using oleosome and sesame seed protein | ||
| نویسندگان [English] | ||
| fatemeh Sheikh1؛ maryam Hasani1؛ Hossein Kiani2؛ mohammad javad Asadollahzadeh1؛ javad Seyfi1 | ||
| 1azad university of shahrood | ||
| 2Tehran university | ||
| چکیده [English] | ||
| In the present study, a composite gel was prepared based on gelatin and sesame seed protein containing a fixed amount of oleosome. The different ratios of sesame protein to gelatin (30:70, 50:50, 70:30 w/w%) and a constant amount of 20% (w) oleosome were used to prepare the composite gel. Then the physicochemical properties of sesame seeds, oleosomes and their extraction efficiencies were determined. The rheological, textural and microstructural properties of the gels were also investigated. Protein and oleosome extraction efficiencies from sesame seeds were 21±1.23% and 68.96±1.41%, respectively. The results showed that the amount of sesame seed protein had significant effect on the gelation behavior and gel hardening, and the storage modulus and loss modulus increased in the samples with the decrease of the process temperature from 50 to 4 degrees Celsius. With the increase of sesame protein ratio, the amount of storage modulus and loss modulus at 4 degrees Celsius temperature increased from 258 pascals to 149400 pascals and from 46.7 pascals to 37648 pascals, respectively. The accumulation of protein molecules in the gel structure was observed with increasing the proportion of sesame protein to 70% by light microscope. The results of the present research confirm that sesame seed oleosome can be used as a substitute for fat particles in food products. | ||
| کلیدواژه‌ها [English] | ||
| Sesame Seed Oleosome, Sesame Seed Protein, Composite Gel, loss modulus, Storage modulus | ||
| مراجع | ||
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