14106

1271 دكتري

دكتري

علوم و صنايع غذايي

اصفهان : دانشگاه صنعتي اصفهان

1397

چهارده، [۱۱۹]ص.: مصور، جدول، نمودار

مهدي كديور، ميلاد فتحي

مهرداد نياكوثري، آريو امامي فر

مجيد مقدم، جواد كرامت، داريوش سمناني

1397/09/03

كتابنامه

كشاورزي

مهندسي كشاورزي

ID1271 دكتري

3 4 بررسي تصاوير ميكروسكوپ الكتروني 45 SEM 3 5 افزايش آبگريزي الياف 05 3 6 اندازه گيري ترشوندگي 35 3 7 آناليزهاي حرارتي DSC و 54 TGA 3 8 آناليز 57 FTIR 3 9 توليد نانوالياف هسته پوسته به منظور ريزپوشاني ويتامين 60 D 3 01 بررسي ويژگي هاي محلول هاي الكتروريسي هم محور 16 3 01 1 ويسكوزيته 26 3 01 2 كشش سطحي 26 3 01 3 رسانايي الكتريكي 36 3 11 بررسي تصاوير ميكروسكوپ الكتروني SEM الياف هم محور 36 3 21 بررسي ميزان مقاومت نانوالياف در محيط آبي 56 3 31 بررسي تصوير ميكروسكوپ الكتروني TEM الياف هم محور 66 3 41 آناليزهاي حرارتي DSC و TGA الياف هم محور 76 3 51 آناليز FTIR الياف هم محور 17 3 61 بررسي كارايي ريزپوشاني و ظرفيت پوشانندگي ويتامين D در الياف هم محور 57 3 71 بررسي ميزان رهايش ويتامين D در محيط مشابه ماده غذايي 67 3 81 بررسي ميزان رهايش ويتامين D در محيط هاي مشابه محيط معده و روده 87 فصل چهارم نتيجهگيري و پيشنهادها 4 1 نتيجه گيري كلي 28 4 2 پيشنهادها 58 منابع 68 چكيده انگليسي 59 يازده 11

Production of nanofibers based on sunflower protein isolate for vitamin D encapsulation Elaheh Shanesazzdeh e shanesazzadeh@ag iut ac ir Se16 2018 Department of Food Science and Technology Isfahan University of Technology Isfahan 84156 83111 Iran1st Supervisor Mahdi Kadivar kadivar@cc iut ac ir2nd Supervisor Milad Fathi mfathi@cc iut ac ir Professor of Food Science and Technology Department of Food Science and Technology College ofAgriculture Isfahan University of Technology Associate Professor of Food Science and Technology Department of Food Science and Technology Collegeof Agriculture Isfahan University of TechnologyAbstractSunflower protein is among the most valuable proteins constituting the main part of thesunflower meal Forming complex between these proteins and dark phenolic compounds make their use in food stuffs hard and they are usually discarded so that till now nocommercial applications were suggested for them In the present study sunflower proteinisolate SPI was extracted from the meal by the means of isoelectric sedimentation method Protein nanofibers were fabricated by adding polyvinyl alcohol PVA 8 to sunflowerprotein solution 16 6 Then the effects of two fundamental parameters voltage 18 and23 KV and feed rate 0 5 and 0 75 mL h and also different ratios of SPI PVA 100 0 80 20 60 40 40 60 20 80 and 0 100 on the fibers morphology and diameter were investigated Itwas observed that uniform fibers with no beads or breakages were obtained by usingSPI PVA solution at ratio 60 40 voltage 18 KV and feed rate 0 75 mL h which producenanofibers with the average diameter of 398 nm In order to apply fibers in food matrix usually aqueous media it s necessary to make them hydrophobic For this purpose theeffects of physical treatment by heating 150 C 24h chemical treatment by CaCl2 1 30min soaking and their combination were investigated It was observed that only heatingmade nanofibers hydrophobic since SEM images showed that after 24 h soaking in lactatebuffer fibers structure was maintained with no significant changes in diameter Measuring 98

مهدي كديور، ميلاد فتحي

مهرداد نياكوثري، آريو امامي فر

مجيد مقدم، جواد كرامت، داريوش سمناني