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پژوهش های صنایع غذایی، جلد ۳۰، شماره ۳، صفحات ۱-۱۸
عنوان فارسی اثر عصاره دانه های سویا و لوبیا چشم‌بلبلی بر برخی ویژگی‌های فیزیکوشیمیایی و میکروبی و فعالیت پروتئازی خامه پاستوریزه
چکیده فارسی مقاله در این پژوهش، تأثیر بازدارنده های پروتئازی عصاره دانه سویا (0، 100، 300 و 500 واحد بازدارنده تریپسین)،لوبیا چشم بلبلی(0، 100، 300 و 500 واحد بازدارنده تریپسین)و ترکیبی از عصاره های دانه سویا(50، 150 و 250 واحد بازدارنده تریپسین)و لوبیا چشم بلبلی (50، 150 و 250 واحد بازدارنده تریپسین) بر برخی ویژگی های نمونه های خامه پاستوریزه طی13روزدر فواصل 3 روزه بررسی شد. نتایج نشان داد که در اسیدیته،ویسکوزیته، آب اندازی، اندیس پراکسید،اندیس آنیزیدین و شمارش کلی میکروبی، اختلاف معنی داری میان تیمارها و طی نگهداری وجود دارد(05/0p <) بطوری که اسیدیته،ویسکوزیته،آب اندازی،اندیس پراکسید با افزودن عصاره ها افزایش و اندیس آنیزیدین و شمارش کلی میکروبی کاهش یافت و اسیدیته،میزان آب اندازی،فعالیت کلی میکروبی واندیس پراکسید و اندیس آنیزیدین در طی زمان افزایش اما ویسکوزیته طی نگهداری کاهش یافت.در میزان بازدارندگی پروتئازی تمامی تیمارهای حاوی عصاره سویا و لوبیا چشم بلبلی،اختلاف معنی داری ملاحظه شد(05/0p )و غلظت بالاتر عصارهها، درصد بازدارندگی بالاتری را ایجاد نمود. در نتیجه میزان بازدارندگی تحت تاثیر غلظت بودو چون درصد بازدارندگی نمونه حاوی عصاره دانه سویا با فعالیت TIU/ml 500 بیشتر از نمونه حاوی عصاره دانه سویابا فعالیت TIU/ml250و عصاره دانه لوبیا چشم بلبلی با فعالیت TIU/ml 250 می باشد؛ می توان گفت عصاره دانه سویا توانسته است قوی تر از عصاره دانه لوبیا چشم بلبلی عمل نماید.درآزمون حسی،اختلاف معنی داری میان تیمارها و طی نگهداری مشاهده نشد(05/0p>).در نهایت،نمونه حاوی TIU/ml 500 سویا به دلیل ویژگی های فیزیکوشیمیایی مناسب و ویژگی های میکروبی و حسی مقبول، به عنوان تیمار برتر معرفی شد.
کلیدواژه‌های فارسی مقاله بازدارنده پروتئازی، تلخی، خامه پاستوریزه، عصاره دانه سویا، عصاره دانه لوبیا چشم بلبلی،
عنوان انگلیسی The effect of soybean and cowpea seeds extract on some physicochemical and microbial properties and protease activity of pasteurized cream
چکیده انگلیسی مقاله In this study,the effect of protease inhibitors of soybean seed extract (0, 100, 300, 500 Trypsin Inhibitor Units),cowpea(0, 100, 300, 500 Trypsin Inhibitor Units) and the combination of soybean seed extract(50, 150, 250 Trypsin Inhibitor Units) and cowpea (50, 150, 250 Trypsin Inhibitor Units) on some characterictics of pasteurized cream samples over 13 days at 3-day intervals was investigated.The results showed that there was significant difference between the treatments and during storage on acidity,viscosity, syneresis, peroxide value,anisidine index and microbial total count(p < 0.05);so that acidity,viscosity,syneresis,peroxide value increased by adding treatments and anisidine index and microbial total count decreased and acidity, syneresis,microbial total count,peroxide value and anisidine index have been increased during storage but viscosity has decreased during storage.Significant difference in the inhibitory of treatments was observed (p < 0.05)but the difference during storage was not significant (p>0.05)and greater concentration of the extracts has obtained higher percentage of inhibition, and because the percentage of inhibition in the sample containing soybean seed extract with the activity of 500 Trypsin Inhibitor Unit per Milliliter is more than the sample containing soybean seed extract with the activity of 250 Trypsin Inhibitor Unit per Milliliter and cowpea seed extract with the activity of 250 Trypsin Inhibitor Unit per Milliliter , it can be stated that soybean seed extract has act stronger than cowpea seed extract. No significant difference between the treatments and during storage was observed in sensory evaluation (p>0.05).Finally, the sample containing 500 Trypsin Inhibitor Units of soybean was introduced as the best treatment due to suitable physicochemical and acceptable microbial and sensory characteristics. Finally, the sample containing 500 Trypsin Inhibitor Units of soybean was introduced as the best treatment due to suitable physicochemical and acceptable microbial and sensory characteristics. Finally, the sample containing 500 Trypsin Inhibitor Units of soybean was introduced as the best treatment due to suitable physicochemical and acceptable microbial and sensory characteristics. Finally, the sample containing 500 Trypsin Inhibitor Units of soybean was introduced as the best treatment due to suitable physicochemical and acceptable microbial and sensory characteristics. Finally, the sample containing 500 Trypsin Inhibitor Units of soybean was introduced as the best treatment due to suitable physicochemical and acceptable microbial and sensory characteristics. Finally, the sample containing 500 Trypsin Inhibitor Units of soybean was introduced as the best treatment due to suitable physicochemical and acceptable microbial and sensory characteristics. Finally, the sample containing 500 Trypsin Inhibitor Units of soybean was introduced as the best treatment due to suitable physicochemical and acceptable microbial and sensory characteristics. Finally, the sample containing 500 Trypsin Inhibitor Units of soybean was introduced as the best treatment due to suitable physicochemical and acceptable microbial and sensory characteristics. Finally, the sample containing 500 Trypsin Inhibitor Units of soybean was introduced as the best treatment due to suitable physicochemical and acceptable microbial and sensory characteristics. Finally, the sample containing 500 Trypsin Inhibitor Units of soybean was introduced as the best treatment due to suitable physicochemical and acceptable microbial and sensory characteristics. Finally, the sample containing 500 Trypsin Inhibitor Units of soybean was introduced as the best treatment due to suitable physicochemical and acceptable microbial and sensory characteristics. Finally, the sample containing 500 Trypsin Inhibitor Units of soybean was introduced as the best treatment due to suitable physicochemical and acceptable microbial and sensory characteristics. Finally, the sample containing 500 Trypsin Inhibitor Units of soybean was introduced as the best treatment due to suitable physicochemical and acceptable microbial and sensory characteristics. Finally, the sample containing 500 Trypsin Inhibitor Units of soybean was introduced as the best treatment due to suitable physicochemical and acceptable microbial and sensory characteristics. Finally, the sample containing 500 Trypsin Inhibitor Units of soybean was introduced as the best treatment due to suitable physicochemical and acceptable microbial and sensory characteristics. Finally, the sample containing 500 Trypsin Inhibitor Units of soybean was introduced as the best treatment due to suitable physicochemical and acceptable microbial and sensory characteristics. Finally, the sample containing 500 Trypsin Inhibitor Units of soybean was introduced as the best treatment due to suitable physicochemical and acceptable microbial and sensory characteristics. Finally, the sample containing 500 Trypsin Inhibitor Units of soybean was introduced as the best treatment due to suitable physicochemical and acceptable microbial and sensory characteristics. Finally, the sample containing 500 Trypsin Inhibitor Units of soybean was introduced as the best treatment due to suitable physicochemical and acceptable microbial and sensory characteristics.
کلیدواژه‌های انگلیسی مقاله بازدارنده پروتئازی, تلخی, خامه پاستوریزه, عصاره دانه سویا, عصاره دانه لوبیا چشم بلبلی
نویسندگان مقاله هلیا آقامحسنی |
دانش‌آموخته کارشناسی ارشد گروه علوم و صنایع غذایی، واحد شهر قدس، دانشگاه آزاد اسلامی، تهران، ایران

وجیهه فدائی نوغانی |
استادیار گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه آزاد اسلامی واحد شهر قدس، تهران

مهناز خدایی جویاری |
معاونت آموزش و تحقیقات، شرکت شیر پاستوریزه پگاه تهران، تهران،ایران

نشانی اینترنتی https://foodresearch.tabrizu.ac.ir/article_11543_beac69dd181463bcb72842f0b517d94a.pdf
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