Iranian Journal of Nutrition Sciences and Food Technology
علوم تغذیه و صنایع غذایی ایران
Iranian J Nutr Sci Food Technol
Medical Sciences
http://nsft.sbmu.ac.ir
115
journal115
1735-7756
2252-0694
10.66224/nsft
en
jalali
1398
12
1
gregorian
2020
3
1
15
1
online
1
fulltext
fa
تأثیر زمان فراصوت و نوع اسید بر بازده و ویژگیهای کیفی پکتین متوکسیل بالا استخراج شده از میوه "به"
Effect of Ultrasound Time and Acid Type on the Qualitative Properties of Extracted High Methoxyl Pectin from Quince Fruit
صنايع غذايي
Food Science
پژوهشي
Research
<span style="font-family:b titr;">سابقه و هدف:</span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">پکتین</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">یک</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">جزء</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">ساختاری</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">مهم</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">از</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">دیواره</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">سلولی</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">گیاهان</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">است که</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">به</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">فراوانی</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">در</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">صنعت</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">غذا</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">به</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">عنوان</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">ژل کننده،</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">ثبات دهنده</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">و</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">امولسیفایر</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">مورد استفاده</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">قرار</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">می­گیرد. هدف از این تحقیق بررسی بازده</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">تولید</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">و</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">خصوصیات</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">فیزیکوشیمیایی</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">پکتین</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">استخراج</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">شده</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">از میوه "به" به</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">کمک</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">امواج</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">فراصوت است.</span></span><span style="font-family:b nazanin;"><span style="font-size:11.0pt;"></span></span><br>
<span style="font-family:b titr;">مواد و روش</span><span dir="LTR"><span style="font-size:9.0pt;"></span></span><span style="font-family:b titr;">ها:</span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">پکتین با استفاده از دو نوع اسید (کلریدریک و سیتریک) در </span></span><span dir="LTR"><span style="font-size:9.0pt;">pH</span></span><span style="font-family:b nazanin;"><span style="font-size:11.0pt;"> برابر با 2 و تحت امواج فراصوت با توان </span></span><span dir="LTR"><span style="font-size:9.0pt;">W</span></span><span style="font-family:b nazanin;"><span style="font-size:11.0pt;">320</span></span><span style="font-family:b nazanin;"><span style="font-size:11.0pt;"> در زمانهای 30، 60 و 90 دقیقه و دمای 60 درجه سانتیگراد استخراج شد. بازده استخراج،</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">درجه</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">استریفیکاسیون،</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">درصد</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">اسید گالاکتورنیک،</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">فعالیت امولسیفایری، و خواص رئولوژیک</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">پکتین</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">استخراج</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">شده</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">تعیین</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">گردید</span></span><span dir="LTR"><span style="font-family:calibri,sans-serif;"><span style="font-size:9.0pt;">.</span></span></span><span style="font-family:b nazanin;"><span style="font-size:11.0pt;"></span></span><br>
<span style="font-family:b titr;">یافته</span><span dir="LTR"><span style="font-size:9.0pt;"></span></span><span style="font-family:b titr;">ها</span><span dir="LTR"><span style="font-size:9.0pt;"></span></span><span style="font-family:b titr;">:</span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">نتایج</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">این پژوهش</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">نشان</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">داد که بازده استخراج پکتین</span></span><span style="font-family:b nazanin;"><span style="font-size:11.0pt;"> از میوه </span></span><span style="font-family:b nazanin;"><span style="font-size:11.0pt;">"به"</span></span><span style="font-family:b nazanin;"><span style="font-size:11.0pt;"> (28/9درصد) و</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">درجه</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">خلوص آن ( با محتوی اسید گالاکتورونیک 95/74 درصد) می­باشد. بررسی</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">درجه</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">استریفیکاسیون</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">مشخص</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">کرد</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">که</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">پکتین</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">حاصل</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">از میوه "به" در شرایط 60 و 90 دقیقه تیمار فراصوت و استخراج شده با اسید کلریدریک، بیشتر از 50 بوده و پکتینهای استخراج شده در این شرایط جزو پکتینهای متوکسیل بالا (</span></span><span dir="LTR"><span style="font-size:9.0pt;">HM</span></span><span style="font-family:b nazanin;"><span style="font-size:11.0pt;">) طبقه بندی می شوند اما در در شرایط دیگر، درجه استری شدن کمتر از 50 درصد بدست آمد که نشان می دهد پکتین میوه "به" در این شرایط، جزو پکتینهای متوکسیل پایین (</span></span><span dir="LTR"><span style="font-size:9.0pt;">LM</span></span><span style="font-family:b nazanin;"><span style="font-size:11.0pt;">) طبقه بندی می شوند. فعالیت</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">امولسیفایری پکتین در شرایط استخراج با اسید کلریدریک و زمان 90 دقیقه فراصوت دهی (38/48 درصد) بالا بود. رفتار جریانی</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">محلول­پکتین استخراج شده با اسید کلریدریک در 30 دقیقه فراصوت دهی دارای رفتار سودوپلاستیک و در زمانهای 60 و 90 دقیقه فراصوت دهی در در سرعت­های برشی بالاتر نیوتنی می­باشد.</span></span><span style="font-family:b nazanin;"><span style="font-size:11.0pt;"></span></span><br>
<span style="font-family:b titr;">نتیجه گیری:</span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">درجه</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">خلوص</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">مطلوب</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">و</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">خصوصیات</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">فیزیکوشیمیایی</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">پکتین</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">حاصل</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">از میوه "به" نشان</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">می­دهد</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">که</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">می­توان</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">از</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">این محصول کشاورزی به</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">عنوان</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">یک</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">منبع</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">نوید</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">بخش</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">در</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">تولید</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">پکتین</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">استفاده</span></span> <span style="font-family:b nazanin;"><span style="font-size:11.0pt;">نمود</span></span><span style="font-family:b nazanin;"><span style="font-size:11.0pt;">.</span></span>
<strong>Background and Objectives:</strong> Pectin is a complex mixture of polysaccharides that is widely used in the food industry as a gelling agent, stabilizer and emulsifier. The aim of this study was to investigate the efficiency and physicochemical properties of extracted pectin from quince fruit using ultrasound.<br>
<br>
<strong>Materials & Methods:</strong> Pectin was extracted by ultrasound under the power of 320 W, two types of acids (HCL and citric acid), pH=2, time=30, 60 and 90 min, and temperature=60 °C. Then the physicochemical properties of pectin such as content of galactoronic acid, esterification degree, emulsifier properties, extraction efficiency, and rheological properties were investigated.<br>
<br>
<strong>Results:</strong> The results showed that pectin had an efficiency of 9.28% and a reasonable purity (with galacturonic acid content of 74.95%). The study of degree of extraction revealed that the pectin derived from quince fruit at 60 and 90 min of ultrasound and extraction with HCL was high methoxyl (HM) pectin. The pectin’s emulsifying activity was high. The viscosity results illustrated that the pectin solutions obtained from quince fruit by HCL at 30 min had a pseudo-plastic behavior, and at 60 and 90 min of ultra sonication and at higher shear rate, they had Newtonian behavior.<br>
<br>
<strong>Conclusion:</strong> Good degree of purity and acceptable physicochemical properties of the obtained pectin show that this agricultural product can be used as a promising source for pectin production.<span dir="RTL"></span>
پکتین متوکسیل بالا, استخراج فراصوت, استخراج اسیدی, میوه "به", بازده, خواص فیزیکوشیمیایی
High methoxyl pectin, Ultrasound extraction, Acid extraction, Quince fruit, Efficiency and physicochemical properties
71
82
http://nsft.sbmu.ac.ir/browse.php?a_code=A-10-2830-2&slc_lang=fa&sid=1
M
Amanpour
مهسا
امان پور
11500319475328460019552
11500319475328460019552
No
M.Sc Student, Department of Food Science & Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran
دانشگاه ازاد تبریز
N
Asefi
نارملا
آصفی
n.asefi@iaut.ac.ir
11500319475328460019551
11500319475328460019551
Yes
azad university of tabriz
دانشگاه ازاد تبریز