بهینه‌سازی ویژگی‌های عملکردی امولسیون و کف ایزوله پروتئینی عدس رقم کیمیا

در پژوهش حاضر تاثیر سه متغیر مستقل دما (4-30) درجه سانتی‌گراد، زمان (20-60) دقیقه وph (8/5-10) بر روی میزان استخراج پروتئین عدس کیمیا، ویژگی‌های فیزیکی و شیمیایی و خصوصیات عملکردی پروتئین عدس استخراج‌شده شامل ظرفیت و پایداری امولسیون، ظرفیت تشکیل و پایداری کف در طی 20 اجرای استاندارد با استفاده از روش سطح پاسخ، طرح مرکب مرکزی و شش تکرار در نقطه مرکزی، مورد ارزیابی قرار گرفت. حداکثر بازده پروتئین با شرایط بهینه ‌ی دمای 30 درجه سانتی‌گراد، زمان 20 دقیقه و مقدار ph 8/6 به‌دست آمد. بیشترین پایداری کف پس از گذشت 30 دقیقه از تشکیل کف در ph برابر با 8/5 مشاهده شد و در ph برابر 10 ظرفیت امولسیون کنندگی بیشترین مقدار بود. نتایج این پژوهش نشان داد که ایزوله پروتئین عدس رقم کیمیا قابلیت استفاده به‌عنوان جزئی از فرمولاسیون غذایی را دارد که ارزش غذایی و ویژگی ‌های عملکردی محصول را افزایش می ‌دهد. علاوه بر این می‌ توان ایزوله پروتئین عدس را یک پروتئین طبیعی با کیفیت بالا در نظر گرفت و به‌عنوان ماده مغذی یا ماده اصلی غذاهای مفید برای سلامتی بشر استفاده نمود.

optimizing the functional properties of the emulsion and foam kimia lentil protein isolate

introductionin this study, the influence of three independent variables, namely temperature (ranging from 4 to 30 degrees celsius), time (ranging from 20 to 60 minutes), and ph (ranging from 8.50 to 10), on the extraction of kimia lentil protein, as well as the physical, chemical, and functional properties of the extracted protein, including emulsion capacity, emulsion stability, foam formation capacity, and foam stability, were evaluated. the response surface method, specifically the central composite design with 6 repetitions at the central point, was employed to conduct 20 standardized experiments. the maximum protein yield was achieved under the optimal conditions of a temperature of 30 °c, a time of 20 minutes, and a ph value of 8.6. the highest foam stability was observed after 30 minutes of foam formation at a ph of 8.5, while the highest emulsifying capacity was observed at a ph of 10. the results of this research demonstrated that the lentil protein isolate from the kimia variety can be effectively incorporated into food formulations, enhancing their nutritional value and functional characteristics. the lentil protein isolate is considered a high-quality natural protein and can serve as a valuable ingredient for improving the health benefits of food products or as a nutrient source on its own. materials and methodsthe raw material used in this research, including green lentil seeds of kimia cultivar, was prepared from kermanshah agricultural research center. in order to model and optimize the conditions for protein extraction from green lentil seeds, the effect of independent variables including ph, centrifuge time and temperature, the response surface method (rsm) and design expert software were used. for this purpose, a central composite design with 5 levels and 6 replications at the central point during 20 performances was used to investigate the physicochemical and functional properties of green lentil protein isolate. the efficiency of lentil protein extraction was compared with the model predicted by t-student test at the probability level of 0.05. results and discussionthe variables, temperature and time had no significant effect on the emulsifying capacity of lentil protein (p gt;0.05) and the variable ph has a significant effect (p lt;0.05). at a constant temperature of 4 degrees, the emulsifying capacity of lentil protein increases with increasing ph found. in addition, with the increase in time, the emulsifying capacity of lentil protein increased slightly, so that at ph 9.7 to 10, and the time from 52 to 60 minutes, lentil protein had the highest emulsifying capacity. the results of the study revealed that temperature, time, and ph exerted a significant effect on the stability of lentil protein emulsion (p lt;0.05). specifically, the stability of the emulsion decreased as the ph and alkalinity of the environment increased, and as the time extended from 20 to 60 minutes. at a constant time of 40 minutes, increasing the temperature from 4 to 30 °c and raising the ph from 8.5 to 10 led to an increase in emulsion stability. while the stability of the emulsion showed slight improvement over time, temperature variations had minimal impact on its stability. the analysis of variance demonstrated that both ph and temperature had a significant effect on the foaming capacity of lentil protein (p lt;0.05), while time did not exhibit significant influence (p gt;0.05). increasing the ph resulted in a decrease in the foaming capacity of lentil protein. additionally, there was a slight decline in foaming capacity as the time increased from 20 to 60 minutes. interestingly, the foaming capacity did not show any notable changes with variations in temperature. regarding the stability of lentil protein foam after 30 minutes, the analysis of variance indicated significant effects of ph and temperature (p lt;0.05).