پديد آورنده :
درويشي خوراسگاني، مهدي
عنوان :
بررسي ويژگي هاي امولسيفايري كنژوگه هاي كوالانسي پروتئين سويا و نشاسته حاصل از واكنش مايلارد
مقطع تحصيلي :
كارشناسي ارشد
گرايش تحصيلي :
علوم و صنايع غذايي
محل تحصيل :
اصفهان: دانشگاه صنعتي اصفهان، دانشكده كشاورزي
صفحه شمار :
[چهارده]، 103ص.: مصور، جدول، نمودار
يادداشت :
ص.ع. به فارسي و انگليسي
استاد راهنما :
علي نصيرپور، جواد كرامت
توصيفگر ها :
امولسيون , پيوند كوالانسي
تاريخ نمايه سازي :
94/2/5
استاد داور :
مهدي كديور، مسعود عليخاني
تاريخ ورود اطلاعات :
1396/09/26
چكيده فارسي :
چكيده 1 فصل اول مقدمه 2 1 1 مقدمه 2 1 2 پلي ساكاريدها هيدروكلوييدها 3 1 3 ويژگي ها كاربرد هيدروكلوييدها 5 1 3 1 افزايش ويسكوزيته و تغليظ كنندگي 5 1 3 2 ژل كنندگي 5 1 3 3 فعاليت سطحي و ويژگي ها امولسيون كنندگي 5 1 3 4 تشكيل پوشش ها خوراكي فيلم ها خوراكي 6 1 3 5 هيدروكلوئيد به عنوان جايگزين چربي 6 1 4 پروتئين ها 7 1 5 ويژگي ها كاربرد پروتئين ها 8 1 5 1 اثر پروتئين ها در طعم مواد غذايي 8 1 5 2 حلاليت 8 1 5 3 تشكيل ژل 9 1 5 4 فعاليت سطحي 9 1 6 اثر شرايط محيطي بر پايداري امولسيون تشكيل شده با پروتئين 01 1 6 1 دما 01 1 6 2 تنش هاي مكانيكي 01 1 6 3 سرد و فريز آردن 01 1 6 4 خشك آردن 11 1 6 5 اثر pH و قدرت يوني 11 1 6 6 بيوپليمرها 21 1 6 7 ترآيبات فعال سطحي 21 1 7 برهمكنش ميان بيوپليمرها 21 1 8 ماهيت برهمكنش ها ميان بيوپليمر ها 31 1 8 1 برهمكنش ها دفع كننده 31 1 8 2 بر همكنش ها جذب كننده 41 1 9 برهمكنش ها الكترواستاتيك 41 هشت 1 01 برهمكنش ها غير الكترواستاتيكي 41 1 01 1 نيروها واندروالس 51 1 01 2 پيوند ها هيدروژني 61 1 01 3 برهمكنش ها آبگريز 71 1 01 4 پيوندها كوالانسي 71 1 11 تشكيل پيوند كوالانسي ميان پروتئين پلي ساكاريد 81 1 11 1 استفاده از روش ها آنزيمي برا تشكيل پيوند پلي پروتئين ميان كوالانسي ساكاريد 81 1 11 2 استفاده از واكنش مايلارد برا تشكيل پيوند كوالانسي ميان پروتئين پلي ساكاريد 32 1 21 ويژگي ها كاربرد كمپلكس ها كوالانسي پروتئين پلي ساكاريد 72 1 21 1 حلاليت 72 1 21 2 افزاش فعاليت آنتي باكتريايي 82
چكيده انگليسي :
Emulsifying properties of soybean protein starch conjugates achieved by Maillard reaction Mahdi Darvishi Khorasgani m darvishi@ag iut ac ir October 23 2014 Department of Food Science and Technology Isfahan University of Technology Isfahan 84156 83111 IranDegree M Sc Language FarsiAli Nasirpour a nasirpour@cc iut ac irJavad Keramat keramat@cc iut ac ir Abstract Proteins and polysaccharides are two main groups of functional components in food formulation Theyplay different roles in food industry due to their physico chemical properties such as thickening agentemulsifying agent and stabilising agent By Complex formation between the protein and polysaccharide functional properties of proteins are improved Among the different types of interactions between theprotein polysaccharide covalent bond is very strong specific non electrostatic and permanent linkage So the maillard reaction between proteins and polysaccharides can be used to form a covalent bond because ofsafety and without the use of extraneous chemicals In this study the functional properties of soy proteins byformation covalent bonds between starch by use of the maillrd reaction was improved To achieve the aboveobjectives on the basis of the total biopolymer 4 w w a mixture of soy protein and native starch andhydrolyzed starch i e hydrolyzed for 20 40 and 60 minutes by 1 1 1 2 and 1 3 protein polysaccharideratio were prepared The pH value of the mixtures was adjusted to pH 9 and heated for 6 hour Disappearingsome soy protein bands and highlighted bands more at the beginning of conjugated samples at the SDS PAGE gel also peak shift of soy protein and starch especially the peak of the amide bond of 1 and 2 in theFT IR spectrum of the soy protein starch conjugate showed the complex formed between them Evaluationof physicochemical properties of soy protein starch conjugate indicated that surface hydrophobicity ofprotein decreased and water absorption solubility especially at the isoelectric point and the zeta potentialincreased The emulsion activity and emulsion stability of conjugated samples were evaluated with use ofturbidity measurement and comparison average droplet size in the beginning and after 28 days p 0 05 Soy protein was used as a control sample The results showed that the samples with 1 3 protein polysaccharide ratio by native starch and 20 minutes hydrolysied starch and with 1 1 protein polysaccharide ratio by 40 and 60 minutes hydrolysied starch had the highest stability compared with thecontrol sample Finally the samples with 1 3 protein polysaccharide ratio by native starch and 1 1 protein polysaccharide ratio by 60 minutes hydrolysied starch indicated better function than the other samplesbecause of lower primary average particle size In order to evaluate the effects of conjugated samples onquality characteristics of whipping cream conjugated samples with 1 1 and 1 3 protein polysaccharide ratioby hydrolysied starch between 0 60 minutes at a concentration of 1 2 were added to whipping cream with20 30 fat The RSM methodology was use for evaluating the effects of these characteristics Withincreasing in fat content overrun firmness and stability significantly increased and synersis decreased Withincreasing in conjugated samples concentration overrun significantly increased and synersis and firmnessdecreased Also increasing stability was near significant value p 0556 The only significant effect ofstarch hydrolysis was on the firmness that by increasing time of hydrolysis the firmness increased Conjugated sample type had a significant effect on the characteristics of whipping cream Conjugatedsamples with ratio of 1 1 had the greatest effect on stability and overrun Conjugated samples with 1 1protein polysaccharide ratio led to more stability and better able to compensate for the effects of fatreduction Also its effect was lower on the firmness Keyborad Emulsion Conjugate Covalent bond Maillard Soy protein Starch
استاد راهنما :
علي نصيرپور، جواد كرامت
استاد داور :
مهدي كديور، مسعود عليخاني
