پديد آورنده :
شريفيان، عاطفه
عنوان :
بررسي اثر پلاسماي غيرحرارتي پالسي بر ويژگي‌هاي فيزيكوشيميايي و عملكردي پروتئين‌هاي ميوفيبريلار استخراج شده از گوشت قرمز
مقطع تحصيلي :
كارشناسي ارشد
گرايش تحصيلي :
علوم و صنايع غذايي
محل تحصيل :
اصفهان: دانشگاه صنعتي اصفهان، دانشكده كشاورزي
صفحه شمار :
يازده، ۷۴ص.: مصور، جدول، نمودار
استاد راهنما :
نفيسه سلطاني‌زاده، روزبه عباس‌زاده
توصيفگر ها :
پلاسماي سرد فشار اتمسفري , پروتئيين ميوفيبريلار گوشت , اكسيداسيون
استاد داور :
ميلاد فتحي، علي اسحق بيگي
تاريخ ورود اطلاعات :
1396/09/01
چكيده انگليسي :
76 Evaluation of Pulsed Non thermal Plasma on Physicochemical and Functional Properties of Myofibrillar Proteins from Red Meat Atefe Sharifian A sharifian@ag iut ac ir Department of Food Science and Technology Isfahan University of Technology Isfahan 84156 83111 IranDegree M Sc Language FarsiSupervisors Nafise soltanizade soltanizadeh@cc iut ac ir Roozbeh Abbaszade abaszadeh@alumni ut ac irAbstractPlasma is the forth state of matter or more correctly the discharged gas It is a mixture of partiallyionized gas that contains reactive species such as electrons positive and negative charge ions free radicals gaseous atoms and photons Plasma treatment can effectively inactivate a wide rangeof microorganisms including mold bacteria spores and viruses The present study was designedto investigate the effect of cold atmospheric plasma on myofibrillar proteins extracted from beef For this purpose myofibrillar proteins were extracted from Longissimus dorsi muscle and then30 ml of 3 myofibrillar proteins treated with Atmospheric cold plasma ACP for 0 5 10 15 20 minutes in two duty cycle D of 5 and 10 and 7KHz frequency Maximum power voltageand amperage was 30W 12Kv and 1 mA Then pH foaming capacity and stability emulsioncapacity and stability color free sulfhydryl and carbonyl water holding capacity WHC waterbinding capacity WBC SDS PAGE FTIR and DSC were evaluated on treated samples Theresults indicated that time and D of ACP didn t have significant effect on pH value butsimultaneous effect of them had significant effect on pH ACP didn t have significant effect onL a and b value of myofibrillar proteins Time and D of exposure to ACP significantlychanged foaming capacity so that the maximum foaming capacity observed after 10 minutesexposure time and minimum one observed in control sample Foam stability measured after 10 30 60 min The foam stability was slightly decreased after 10 min however it was increasedafter 20 min exposure to plasma Emulsion capacity was also influenced by independent variables It increased after 10 min exposure to ACP and then decreased The simultaneous effect of timeand D on the emulsion stability was also significant The WHC and WBC were changedconsiderably by increase of plasma radiation time so that WBC and WHC were increased anddecreased respectively With enhancement of exposure time to ACP free sulfhydryl increaseduntil 10 min exposure and then decreased However free carbonyl of myofibrillar protein withrise of exposure time significantly increased FTIR and DSC indicated proteins denaturation andunfolding of helix structure of proteins until 10 min exposure and then aggregation ofmyofibrillar proteins Electrophoresis pattern confirmed the aggregation of proteins Finally application of 10 min ACP for meat is proposed because of proper effects on meatphysicochemical characteristics such as emulsion capacity as well as slight adverse effects onmeat properties Keywords Cold atmospheric plasma Myofibrillar proteins Oxidation Red meat
استاد راهنما :
نفيسه سلطاني‌زاده، روزبه عباس‌زاده
استاد داور :
ميلاد فتحي، علي اسحق بيگي
