14591

13156

كارشناسي ارشد

علوم و صنايع غذايي

اصفهان : دانشگاه صنعتي اصفهان

1397

دوازده، 103ص. مصور (رنگي)، جدول، نمودار

صبيحه سليمانيان زاد، مهرداد نياكوثري

اميرحسين گلي

علي نصيرپور، رسول كوثر

1398/02/15

كتابنامه

مهندسي كشاورزي

مهندسي كشاورزي

1398/02/16

2531527

Investigation of applicability of the bioemulsifier produced byLactobacillus plantarum subsp plantarum PTCC 1896 on rice waste in oil in water emulsion system Yasaman Afsharifar March 12 2019 Department of Food Science and Technology Isfahan University of Technology Isfahan 84156 83111 Iran Degree M Sc Language FarsiSupervisors S Soleymanian zad M Nia kowsariAbstractAnnually a huge amount of food additives is imported into the country for direct andindirect consumption in various food industries Producing of these compounds needshigh technology which often cause to increase the price of food products On the otherhand awareness raising has led to use natural ingredients and additives In this study the efficacy and performance of the bio emulsifier which produced from probioticbacteria Lactobacillus plantarum substrate PTCC 1896 was evaluated on the rice wastein the oil in water emulsion system The Fourier Transform Infrared Spectroscopyspectrometer analysis confirmed the similarity of this extracted compound with otherbioemulsifier Furthermore FTIR showed the carbohydrate and protein groups Which isa major component of this bioemulsifier Critical Micelle Concentration of thiscompound was measured at 11 mg ml Oil in water was obtained by using thisbioemulsifier polymer at a critical concentration point of this bioemulsifier Resultsshowed that emulsification index of obtained bioemulsifier was much lower than thosewhich were prepared with sodium dodecyl sulfate sodium synthesized emulsifiers Theproduced emulsions have a 24 hour stability of more than 50 and a 48 hour stabilityof 39 75 to 45 05 Moreover the stability of the emulsions which prepared bycentrifuge bioemolsifier was approximately the same as the chemical emulsifiers Theevaluation of surface tension exhibited that obtained bioemulsifier has the ability toreduce surface tension Furthermore this output is in the agreement with the surfacetension reduction which was happened by the other lactobacillus Based on the viscositymeasurement the viscosity of continuous phase was dependents on dilute emulsions Moreover viscosity was increased significantly by increasing concentration ofdispersed phase Generally the important factor Turbidity was increased by increasingoil content The rheological tests of emulsions exhibited Newtonian behavior inconcentrations of less than 50 of the dispersed phase of emulsions while a shear thinning liquid was observed in dispersed phase 50 In fact it can be concluded thatthe obtained emulsifier was able to make various emulsions with different type ofrheological properties Also the measurement of the zeta potential of samples showedthat this bioemulsifier polymer could produce relatively stable emulsions Consideringthe advantages of using natural compounds introduced bioemulsifier can be used infood emulsions It is an alternative bioemulsifier chemical types which was produced bya probiotic bacteria based on cheap and waste culture Key words probiotic bacteria emulsion bioemulsifier 105

صبيحه سليمانيان زاد، مهرداد نياكوثري

اميرحسين گلي

علي نصيرپور، رسول كوثر