تاثیر عصاره استخراج شده از پوست انار بر ویژگی های کف سفیده تخم مرغ در پی-اچ های مختلف

نوع مقاله: مقاله پژوهشی

نویسندگان

1 عضو هیئت علمی گروه علوم و صنایع غذایی، دانشکده مهندسی و فنآوری کشاورزی، پردیس کشاورزی و منابع طبیعی دانشگاه تهران

2 دانشجوی کارشناسی ارشد ، گروه علوم و صنایع غذایی، دانشکده مهندسی و فنآوری کشاورزی، پردیس کشاورزی و منابع طبیع، دانشگاه تهران، ایران

3 عضو هیات علمی، گروه علوم و صنایع غذایی، دانشکده مهندسی و فن آوری کشاورزی، پردیس کشاورزی و منابع طبیعی، دانشگه تهرران، ایران

چکیده

با افزودن مقادیر مختلف عصاره (0، 3/0، 5/0، 1، 5/1، 2، 5/2 و3 میلی لیتر) به سفیده، قدرت کف کنندگی در غلظت بهینه 1 میلی لیتر عصاره، معادل 3/25 میلی گرم پلی فنل در نمونه های با پی-اچ 9، 7 و 5/4 به ترتیب 1116، 1244 و 1579 درصد و پایداری کف تولیدی  نیز 5/62، 75 و 6/77 درصد بوده است. نتایج نشان می دهد در pH اسیدی، بدلیل نزدیک شدن پی اچ سفیده به  pHایزوالکتریک اوآلبومین در حضور عصاره، ظرفیت کف کنندگی و پایداری کف سفیده به بالاترین مقدار رسیده است. با این وجود، با افزودن مقدار عصاره فنلی با بیش از غلظت بهینه، درصد ظرفیت کف کنندگی سفیده تخم مرغ حتی به کم تر از ظرفیت کف کنندگی نمونه کنترل (بدون افزودنی) کاهش یافته اما روند افزایشی پایداری کف ادامه داشته و به حداکثر مقدار 2/81 درصد نیز می رسد.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Effect of Pomegranate Peel Extract on the Foaming Properties of Egg White at Different pH

نویسندگان [English]

  • Mohsen Labbafi 1
  • Negah Karimi 2
  • Maryam Salami 3
1 Faculty member, Department of food science and technology. College of agriculture and natural resources, University of Tehran- I.R.Iran
2 M.Sc. Student, Department of food science and technology. College of agriculture and natural resources, University of Tehran- I.R.Iran
3 Faculty member, Department of food science and technology. College of agriculture and natural resources, University of Tehran- I.R.Iran
چکیده [English]

By adding different amounts of the PPE (0, 0.3, 0.5, 1, 1.5, 2, 2.5 and 3 mL) to egg white, the foaming capacity at the optimum concentration of 1 mL of the extract, equivalent to 25.3 mg of poly phenol in samples with the pH of 9.7 and 4.5 was 1166, 1244, and 1579%, and the stability of the foam was 62.5, 75 and 77.6%, respectively. The results show that at acidic pH, the foaming capacity and stability of the egg white were the maximum due to the closeness of the pH of the egg white to the isoelectric pH of ovalbumin in the presence of PPE. Nevertheless, with the addition of phenolic extract to a concentration above optimum, the foaming capacity of the egg white becomes even lower than the foaming capacity of the control sample (no additives), but the increasing trend of foam stability continued, reaching a peak of 81.2%.

کلیدواژه‌ها [English]

  • Egg white
  • pomegranate peel extract
  • polyphenol-protein interactions
  • Foaming capacity
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