بهینه سازی شرایط استخراج ژلاتین از فلس ماهی سفید

نویسندگان
عباس مهجوریان 1
محمد رضا سعیدی اصل 2
سارا جعفریان 3
مریم طاها نژاد 1
بابک گلزاده 4
1 گروه مهندسی و فناوری کشاورزی، دانشگاه پیام نور، تهران، ایران
2 گروه علوم و صنایع غذایی، واحد سبزوار، دانشگاه آزاد اسلامی، سبزوار، ایران
3 گروه علوم و صنایع غذایی، واحد سوادکوه، دانشگاه آزاد اسلامی، سوادکوه، ایران
4 گروه شیمی، دانشگاه پیام نور، تهران، ایران
10.29252/fsct.16.95.10
چکیده
ژلاتین به واسطه داشتن ویژگی­های تکنولوژیکی و عملکردی مناسب، کاربردهای زیادی در صنایع غذایی، دارویی و آرایشی دارد. فرآورده­های جانبی حاصل از تمیز کردن ماهی، منبع غنی از کلاژن می­باشند. ویژگی های فیزیکی، شیمیایی و رئولوژیکی ژلاتین یا کلاژن به منبع و نیز شرایط استخراج آن بستگی دارد. روش سطح پاسخ با سه متغییر ورودی به منظور تعیین شرایط بهینه برای استخراج ژلاتین از فلس ماهی سفید Rutilus frisii kutumبه کار گرفته شد. طرح آماری باکس بنکن برای مطالعه اثرات غلظت هیدروکسید سدیم (225/0 – 075/0 مولار)، زمان غوطه­­وری در محلول هیدروکسید سدیم (180-60 دقیقه)، و دمای استخراج (50-30 درجه سانتی گراد) استفاده گردید. ویسکوزیته، قدرت ژلی، و شاخص روشنایی، قرمزی و زردی به عنوان پاسخ انتخاب شدند. نتایج نشان داد که شرایط بهینه برای استخراج ژلاتین، غلظت هیدروکسید سدیم 109/0 مولار، زمان غوطه ­وری 116 دقیقه، و دمای استخراج 38 درجه سانتی­گراد بود. پاسخ­های پیش­بینی شده، شامل ویسکوزیته، قدرت ژلی، شاخص­های روشنایی، قرمزی و زردی به ترتیب 17/2 میلی پاسکال بر ثانیه، 145 گرم، 03/6، 80/6 و 58/38 بودند. روش سطح پاسخ توانست شرایط بهینه استخراج ژلاتین را با مطلوبیت بالا (99/0) تخمین بزند.
کلیدواژه‌ها
ژلاتین
فرآورده های جانبی
طرح آماری باکس بنکن
استحکام ژل
ویسکوزیته

موضوعات

عنوان مقاله English

Optimization of extraction conditions of gelatin from Caspian White fish (Rutilus frisii Kutum) scale

نویسندگان English

Abbas Mahjoorian 1
Mohammadreza Saeedi Asl 2
Sara Jafarian 3
Maryam Tahanezhad 1
Babak Golzadeh 4
1 Department of Agricultural Engineering and Technology, Payame Noor University (PNU), Tehran, Iran
2 Department of Food Science & Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
3 Department of Food Science & Technology, Savadkooh Branch, Islamic Azad University, Savadkooh, Iran
4 Department of Chemisty, Payame Noor University (PNU), Tehran, Iran
چکیده English

Gelatin has many applications in the food, pharmaceutical and cosmetic industries due to its technological and functional properties. By-products from fish cleaning are rich sources of collagen. The physical, chemical and rheological properties of gelatin or collagen depend on their sources as well as the extraction conditions. Response surface methodology (RSM) with three parameters was conducted to determine the optimum extraction conditions of gelatin from Caspian whitefish scale. A Box-Behnken design was used to study the combined effects of sodium hydroxide concentration (0.075-0.225 M), soaking time in sodium hydroxide solution (60-180 minute), and extraction temperature (30-50 oC) were determined. Viscosity (cp), gel strength (g), L*, a*, and b* were chosen as responses. The results showed the optimum conditions were sodium hydroxide concentration 0.109 M, soaking time in sodium hydroxide solution of 115.735 minutes, and Extraction temperature of 37.585oC. The predicted responses including viscosity, gel strength, L*, a*, and b* were 2.17 cP, 145 g, 6.039, 6.801, and 38.859 respectively. The response surface method was able to estimate the optimal conditions of extraction gelatin with high desirability (0.99).

کلیدواژه‌ها English

Gelatin
by-products
Box–Behnken design
Gel strength
Viscosity
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