پديد آورنده :
بامداد، فاطمه
عنوان :
بررسي تاثير پروتئوليز در فرايندهاي جوانه زني و هيدروليز آنزيمي بر پروتئين هاي عدس و ويژگي هاي زيست فعالي و عملكردي آنها و مقايسه با پروتئين هاي آب پنير
مقطع تحصيلي :
كارشناسي ارشد
گرايش تحصيلي :
علوم و صنايع غذايي
محل تحصيل :
اصفهان: دانشگاه صنعتي اصفهان، دانشكده كشاورزي
صفحه شمار :
چهارده،[202]ص.: مصور،جدول،نمودار
يادداشت :
ص.ع.به فارسي و انگليسي
استاد راهنما :
شهرام دخاني، جواد كرامت
استاد مشاور :
حسن قاضي عسگر،محمد فضيلتي،ناهيد حسني عليايي، رضا زارعي
توصيفگر ها :
پپتيدهاي زيست فعال , گلوبين و ويسيلين
تاريخ نمايه سازي :
25/7/88
استاد داور :
جلال جلاليان، عباس شجاع الساداتي، حميدرضا رحماني
كد ايرانداك :
ID250 دكتري
چكيده فارسي :
به فارسي و انگليسي: قابل رويت در نسخه ديجيتالي
چكيده انگليسي :
Evaluation of Proteolysis of Lentil Proteins During Germination and in Vitro Digestion on Functional Properties and Release of Angiotensin I Converting Enzyme ACE Inhibitory Peptides Compared to Whey Proteins Fatemeh Bamdad Bamdad f@ag iut ac ir 27 May 2009 Department of Food Science and Technology Isfahan University of Technology Isfahan 84156 83111 Iran Shahram Dokhani shrdokh@cc iut ac ir Javad Keramat keramat@cc iut ac ir Seyed Hasan Ghazi Askar ghazi@cc iut ac ir Reza Zareie rzareie@cc iut ac ir Mohammad Fazilati fazilati@cc iut ac ir Nahid Hasani Olyaii nolyaii@yahoo com Department Graduate Program Coordinator Farshid Nourbakhsh Food Science and Technology Dept College of Agriculture Isfahan University of Technology Chemistry College Isfahan University of Technology Biotechnology Dept College of Agriculture Isfahan University of Technology Food and Drug Council Ministry of Health Treatment and Medication Education Abstract It is well recognized that apart from their basic nutritional role many food proteinscontain encrypted within their primary structures peptide sequences capable of modulatingspecific physiological functions Because of their potential therapeutic values thepossibility of obtaining such peptides by germination and digestion of lentil proteins wasexplored In vitro gastrointestinal digestion of lentil and whey proteins were found tocontain comparable ACE inhibitory activities with 75 5 1 9 and 91 4 2 3 inhibition respectively Highest ACE inhibitory activity in lentil was observed after 5 days ofgermination 84 3 1 2 Purification by HPLC resulted in detection of several inhibitorypeptides with low IC50 values These results demonstrate that lentil proteins are a goodsource of peptides with ACE inhibitory activity that can be released by germination orgastrointestinal digestion Germinated lentil proteins had improved solubility and waterand fat adsorption properties Foaming capacity of germinated lentil proteins was higherthan that of non germinated seeds while the foam stability decreased progressively Theseimproved functional properties make germinated lentil proteins a useful product to be usedin food formulations in order to enhance their quality Keywords ACE inhibitory peptides lentil proteins germination whey proteins digestion functional properties Introduction The current increased interest in utilization of legume grains stems not only from thefact that they typically possess two to four times the quantity of protein than traditionalcereal grains but that their proteins are typically of higher nutritional quality They are alsoof increasing importance in the manufacture of various pharmaceutical andnutraceutical functional food products 7 Among leguminous species lentil Lensculinaris is consumed in appreciable amounts in Middle East countries Lentil proteins composing 22 31 of the seed dry weight have an amino acid composition similar tothose of other legumes with methionine and cysteine being limiting 10 It is well
استاد راهنما :
شهرام دخاني، جواد كرامت
استاد مشاور :
حسن قاضي عسگر،محمد فضيلتي،ناهيد حسني عليايي، رضا زارعي
استاد داور :
جلال جلاليان، عباس شجاع الساداتي، حميدرضا رحماني
