14649

1379 دكتري

دكتري

ميكروبيولوژي مواد غذايي

اصفهان : دانشگاه صنعتي اصفهان

1397

چهارده، 75ص.مصور، جدول، نمودار

صبيحه سليمانيان زاد

مهران غياثي

مهدي كديور، محمد ديناري، جمال مشتاقيان

1398/02/31

كتابنامه

علوم و صنايع غذايي

مهندسي كشاورزي

1398/03/08

2526585

Production of phycocyanin enriched stirred yogurt investigation of its shelf life and in vivo study of anti obesity effects Elyas Mohammadi Gouraji Elyas mohammadi@ag iut ac ir December 5 2018 Department of Food Science and Technology Isfahan University of Technology Isfahan 84156 83111 Iran1st Supervisor Sabihe Soleimanian Zad Soleiman@cc iut ac ir2st Advisor Mehran Ghiaci Mghiaci@cc iut ac ir Full Professor of Food microbiology and Biotechnology Department of Food Science and Technology College of Agriculture Isfahan University of Technology Full Professor of Organic Chemistry Department of Chemistry Isfahan University of TechnologyAbstractSpirulina platensis is a functional food duo to its bioactive compounds includingphycocyanin carotenoids gama linolenic acid and etc However the use of spirulina infood products affects their sensory characteristics and makes it unfavorable One of theways to overcome this problem is to extract the spirulina bioactive compounds includingphycocyanin Yogurt containing the phycocyanin bioactive colorant owe their consumersatisfaction to their potential health benefits It was the objective of study to evaluate 1 The effects of pH and ionic strength of the buffer solution during the extraction step andthe optimization of polyethylene glycol molecular weight as well as PEG and saltconcentrations in the purification step to achieve the highest phycocyanin purity 2 Theeffects of phycocyanin on the antibacterial and physicochemical properties of yogurt and3 Effect of yogurt containing different doses of phycocyanin on C57BL 6J mice obesity For this purpose phycocyanin was extracted by freeze thawing and purified using anaqueous two phase system before the freeze dried phycocyanin was subjected tomicrobial analysis To prepare phycocyanin enriched yogurt when yogurt pH reached4 5 purified phycocyanin was added mixed and stored at 4 C In Invivo studies C57BL 6J mice were gavaged with low and high doses of phycocyanin enriched yogurtfor a month mice weight changes hematological factor and liver pathology wasevaluated Results showed that highest purity in the extraction step was obtained at pH6 0 for all the buffer concentrations used In the purification step the optimal values formaximum phycocyanin purity 0 57 concentration 10 10 mg mL yield 134 21 andpurification factor 1 63 were determined using PEG 1000 g mole PEG 8 23 W W and salt 23 41 W W respectively In yogurt Streptococcus thermophilus andLactobacillus bulgaricus counts decreased significantly on days 21 and 14 respectively 76

صبيحه سليمانيان زاد

مهران غياثي

مهدي كديور، محمد ديناري، جمال مشتاقيان