كتابة النص: الأستاذ الدكتور يوسف أبو العدوس - جامعة جرش قراءة النص: الدكتور أحمد أبو دلو - جامعة اليرموك مونتاج وإخراج : الدكتور محمد أبوشقير، حمزة الناطور، علي ميّاس تصوير : الأستاذ أحمد الصمادي الإشراف العام: الأستاذ الدكتور يوسف أبو العدوس
فيديو بمناسبة الإسراء والمعراج - إحتفال كلية الشريعة بجامعة جرش 2019 - 1440
فيديو بمناسبة ذكرى المولد النبوي الشريف- مونتاج وإخراج الدكتور محمد أبوشقير- كلية تكنولوجيا المعلومات
التميز في مجالات التعليم والبحث العلمي، وخدمة المجتمع، والارتقاء لمصاف الجامعات المرموقة محليا واقليميا وعالميا.
المساهمة في بناء مجتمع المعرفة وتطوره من خلال إيجاد بيئة جامعية، وشراكة مجتمعية محفزة للابداع، وحرية الفكر والتعبير، ومواكبة التطورات التقنية في مجال التعليم، ومن ثم رفد المجتمع بما يحتاجه من موارد بشرية مؤهلة وملائمة لاحتياجات سوق العمل.
تلتزم الجامعة بترسيخ القيم الجوهرية التالية: الإلتزام الإجتماعي والأخلاقي، الإنتماء،العدالة والمساواة، الإبداع، الجودة والتميّز، الشفافية والمحاسبة، الحرية المنظبطة والمستقبلية.
Ultrasound is a novel technology that has been widely deployed in recent times. However, research into the effects of ultrasound pretreatment towards the functionality and bioactivity of legumes hydrolysates and peptides is still lacking. The use of ultrasound in hydrolysis processes will alter protein conformation by influencing hydrogen bonds and hydrophobic interactions, and unfolding proteins due to cavitation effects, leading to an increase in hydrolysis levels and bioactivity. In addition, ultrasound technology decreases the particle size of protein aggregates, increases protein surface hydrophobicity and protein flexibility, and enhances the formation of low molecular weight short-chain peptides. Therefore, it can enhance the functional (solubility, foaming, emulsifying, water and oil holding capacity) and bioactive (antioxidant, and antihypertensive) properties of protein hydrolysates and peptides. These observations suggested that ultrasound treatment might generate peptides with strong antioxidant properties, and angiotensin-converting enzyme (ACE) inhibitory, and good functional properties which could be useful in multiple applications such as in food processing, therapeutics and nutraceuticals. So, this review focuses on the effect of ultrasound pretreatment on the functional and bioactive properties of legumes protein hydrolysates and peptides.
Consumption of legumes has been shown to enhance health and lower the risk of cardiovascular disease and specific types of cancer. ACE inhibitors, antioxidants, and synthetic anti-inflammatories are widely used today; however, they have several undesirable side effects. Thus, researchers have focused on finding ACE inhibitors, antioxidant, and anti-inflammatory peptides from natural sources, such as legumes. Recently, in vitro and in vivo research has shown the bioactive peptides generated from legume protein hydrolysates, such as antioxidant, anti-hypertensive, anticancer, anti-proliferative, anti-inflammatory, etc., in the context of different disease mitigation. Therefore, this review aims to describe the recent advances in in vitro and in vivo studies of antioxidant, anti-hypertensive and anti-inflammatory peptides isolated from legume-derived protein hydrolysates. The results indicated that antioxidant legumes peptides are characterized by short-chain sequence amino acids and possess anti-hypertensive properties by reducing systolic blood pressure (SBP) in spontaneously hypertensive rats (SHR).
Alcalase is a protease which prepared from the Bacillus licheniformis bacteria, whereas papain is a cysteine protease which prepared from plant sources papaya fruit latex, and both are utilized in enzymatic hydrolysis. However, each enzyme showed different effect during the hydrolysis process. In this present research, the effects of two commercial proteases, alcalase and papain, on the preparation and characterisation of physiochemical properties and antioxidant activity of chickpea (Cicer arietinum L.) protein hydrolysate (CPH) were studied. Different parameters were used during hydrolysis using alcalase (pH 10, temperature 45 °C) and papain (pH 6.7, temperature 65 °C). CPH hydrolysed by enzyme alcalase (CPHA) showed higher yields (32.5%) and degree of hydrolysis (DH) (8.62%) than CPH hydrolysed by enzyme papain (CPHP), which had lower yields (13.92%) and DH (7.99%). In addition, CPHA led to a lower molecular weight (10 kDa) than CPHP (14.3 kDa). However, in terms of chemical composition and solubility, no significant differences existed between CPHA and CPHP. Moreover, CPHA showed significantly higher foaming capacity, foaming stability, emulsifying stability, antioxidant activity on DPPH radical scavenging activity as compared to CPHP. CPHA also showed significantly lower emulsifying capacity than CPHP. These findings indicate that the type of protease used to hydrolyse CPH has a significant impact on the physicochemical properties and antioxidant activity of the produced CPH.
This investigation was aimed to study the molecular, physico-chemical, and biofunctional health properties of mayonnaise prepared using proteins isolated from broad bean, lupin and chickpea flour. Proteins were isolated from chickpea (CPPI), broad bean (BBPI) and lupin (LPPI) flour and assessed for molecular, physico-chemical, biofunctional, and protein yield. The highest water holding capacity, foaming stability, emulsion stability as well as protein yield and protein content of 44.0, 70.8, 37.5, 81.2, and 36.4, respectively were observed for BBPI. Mayonnaise prepared from the isolated plant proteins was evaluated for chemical composition, molecular properties of the protein subunits, and potential nutraceutical properties. Preparation of mayonnaise using BBPI or a mixture of either BBPI and CPPI or BBPI and LPPI showed superior values for lightness and lowered values for redness. Mayonnaise prepared from either BBPI or the BBPI and CPPI mixture showed the best antioxidant, antihypertensive and antidiabetic properties. The present study results indicated that the use of the BBPI and CPPI mixture can be a novel technological approach for the development of a mayonnaise with improved health promoting properties.
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الجدول الدراسي:2024-2025
أساسيات علم الغذاء والتغذية - شعبة (2) ح +ث (3:30 -5:00)
أساسيات علم الغذاء والتغذية - شعبة (3) ن +ر (11:00 -12:30)
مبادىء علم الاحياء الدقيقة - شعبة (1) س +خ (9:30 -11:00)
تصنيع الخضار و الفواكة - شعبة (1) ن +ر (3:30- 5:00)
All Rights Reseved © 2023 - Developed by: Prof. Mohammed M. Abu Shquier Editor: Ali Mayyas
