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تأثیر عمل‌آوری‌های فیزیکی و شیمیایی بر اجزای پروتئین خام دانة کلزا و گلرنگ با استفاده از مدل CNCPS و SDS-PAGE

نوع مقاله: مقاله پژوهشی

نویسندگان

1 دانشجوی سابق کارشناسی ارشد، گروه علوم دامی، دانشکدة کشاورزی، دانشگاه رازی

2 دانشیار، گروه علوم دامی، دانشکدة کشاورزی، دانشگاه رازی

چکیده

هدف از این پژوهش بررسی تأثیر عمل‌آوری‌های فیزیکی و شیمیایی بر حلالیت بخش‌های مختلف پروتئین خام دو رقم دانة کلزا (اکاپی، مودنا) و دانة گلرنگ (62، زرفان) با استفاده از سامانة کربوهیدرات و پروتئین خالص کرنل (CNCPS) و بر زیر واحد‌های پروتئینی آن‌ها با استفاده از الکتروفورز ژل پلی اکریلامید (SDS-PAGE) بود. از فرمالدهید به‌عنوان عمل‌آوری شیمیایی و از برشته کردن و اتوکلاو کردن به‌عنوان عمل‌آوری‌های فیزیکی استفاده شد. برای تعیین حلالیت پروتئین تیمارهای مختلف، بخش‌های مختلف (A، B1، B2، B3، C و NDIP) به روش آزمایشگاهی تعیین شد. نتایج نشان داد که رقم‌های دانة کلزا و گلرنگ ازنظر مادة خشک، مادة آلی، پروتئین خام، عصارة اتری، دیوارة یاخته‌ای و دیوارة یاخته‌ای بدون همی‌سلولز با یکدیگر تفاوت معنی‌داری داشتند (001/0>p). عمل­آوری­ها باعث کاهش بخش پروتئین محلول (A+B1) و افزایش بخش B2 و B3 شد که اثر عمل­آوری با فرمالدهید نسبت به دو تیمار دیگر چشمگیرتر بود. نقشة الکتروفورزی زیر واحد‌های پروتئینی رقم‌ها نشان داد که در هر دو دانه، برشته کردن تأثیری بر باندهای پروتئینی نداشت، اما اتوکلاو کردن باعث ناپدید شدن شماری از باندها و عمل­آوری با فرمالدهید در رقم‌های کلزا برخلاف گلرنگ باعث ناپدید شدن همة باندهای با وزن مولکولی بالاتر از 4/14 کیلودالتون شد.

کلیدواژه‌ها


عنوان مقاله [English]

The effect of physical and chemical treatments on crude protein fractions of canola and safflower seeds using CNCPS and SDS-PAGE

نویسندگان [English]

  • Maryam Sahebi Ala 1
  • Farokh Kafilzadeh 2
  • Masoumeh Heydari 1
1 Former M. Sc. Student, Department of Animal Science, Faculty of Agriculture, Razi University of Kermanshah, Iran
2 Associate Professor, Department of Animal Science, Faculty of Agriculture, Razi University of Kermanshah, Iran
چکیده [English]

This study was conducted to investigate the effect of physical and chemical processing on crude protein fractions of two varieties of canola (Okapi and Modena) and safflower (62 and Zarfan) seed using cornel net carbohydrate and protein system and on protein subunits using sodium dodecyl sulfate polyacrylamide gel electrophoresis. Formaldehyde was used as chemical treatment, while toasting and autoclaving were used as physical treatments. In vitro protein fractionations were determined to find out the contribution of different protein fractions (A, B1, B2, B3, C and NDIP). Results showed that there was significant difference in OM, CP, EE, NDF and ADF in canola and safflower seeds (p<0.001). The proportion of soluble crude protein fraction (SCP) decreased while B2and B3 fractions increased as the result of processing. Formaldehyde had a more significant impact than the other two treatments. The SDS-PAGE pattern of varieties showed that treatment with toasting had no effect on protein bands in canola and safflower varieties while autoclaving resulted in the disappearance of some bands and formaldehyde resulted in the disappearance of all bands with molecular weights higher than 14.4 KD in canola but not in safflower varieties.

کلیدواژه‌ها [English]

  • Canola seed
  • comell net carbohydrate and protein system
  • safflower seed
  • sodium dodecyl sulfate-polyacrylamide gel electrophoresis
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