8014

7449

كارشناسي ارشد

علوم و صنايع غذايي

اصفهان: دانشگاه صمعتي اصفهان، دانشكده كشاورزي

1391

يازده،72ص.: مصور،جدول،نمودار

ص.ع.به فارسي و انگليسي

مهدي كديور

مجيد طالبي

14/7/92

ميلاد فتحي، امير مساح

مهندسي كشاورزي

ID7449

به فارسي و انگليسي: قابل رويت در نسخه ديجيتالي

Characterization Determination and Evaluation of Bioactive Peptides Obtained from Bugged Wheat Abstract Wheat bug is the major pest in Iran so 3 million of 5 4 million hectares of bug infested areas in Middle East are located in Iran Despite all the progresses made in the field of pest control bug is yet the hazardous pest especially in regions with arid and semi arid climates The insects such as Eurygaster spp and Aelia spp belong to the families of Scutelleridae and Peutatomide inject a salivary proteinase into immature wheat kernels while feeding and hydrolyze gluten especially high molecular weight glutenin subunits and resulting in poor rheological properties lead to have bread with low volume and unacceptable texture On the other hand protein hydrolysis of gluten can improve the functional and nutritional properties and result in producing bioactive peptides These peptides contain 3 20 amino acid residues that are absorbed after gastrointestinal digestion and have many positive potential impacts on body physiological mechanisms such as blood pressure lowering ACE inhibitor antioxidant activities cholesterol lowering ability antimicrobial and immunomodulatory effects In this study wheat samples with variable proportion of bug infested grains was initially prepared of and then chemical tests were performed on them The effect of bug protease on wheat gluten quality was also investigated Results showed that Zeleny sedimentation value and gluten index decreases due to suni bug damage Also functional properties of wheat samples were determined The highest emulsifying capacity was observed in 25 suni bug wheat sample By increasing the degree of hydrolysis the protein solubility and foaming capacity were increased The possible production of peptides with ACE inhibition and antioxidant ability chelating OH and DPPH free radicals were investigated and the results indicated that by increasing in degree of bug attack producing of short peptides with ACE inhibitory and antioxidant activity is increased therefore the highest percentage of ACE inhibition and antioxidant ability is observed in 100 suni bug damaged sample whereas the lowest was evidenced in sound wheat sample Matrix assisted laser desorption ionization MALDI TOF was used to evaluate the hydrolysis of gluten and resultant peptides Results showed that several short peptides with low molecular weight have been made due to the effect of salivary proteinase of wheat bug Keywords bioactive peptides bugged wheat degree of hydrolysis functional properties PDF created with pdfFactory trial version www pdffactory com

مهدي كديور

مجيد طالبي

ميلاد فتحي، امير مساح