بهینه سازی شرایط هیدرولیز و نوع پروتئاز بر درجه هیدرولیز و ویژگی‌های ضداکسایشی پروتئین هیدرولیز شده حاصل از امعاء و احشا ماهی هوور مسقطی(Katsuwonus pelamis) با استفاده از روش سطح پاسخ

نویسندگان
شیما کاوه 1
علیرضا صادقی ماهونک 2
وحید عرفانی مقدم 3
محمد قربانی 4
علی اکبر غلامحسین پور 5
مجتبی رئیسی 6
1 دانشجوی دکتری شیمی مواد غذایی، گروه علوم و صنایع غذایی، دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان
2 استاد گروه علوم و صنایع غذایی، دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان
3 استادیار گروه نانوفناوری پزشکی، دانشکده فناوری‌های نوین، دانشگاه علوم پزشکی گلستان
4 دانشیار گروه علوم و صنایع غذایی، دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان
5 استادیار گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه جهرم
6 دانشیار مرکز تحقیقات سلامت فرآورده‌های غذایی، دارویی و طبیعی، دانشگاه علوم پزشکی گلستان
10.22034/FSCT.20.144.131
چکیده
اکسیداسیون در اندام­های زنده باعث بیماری­های خطرناکی از جمله سرطان و در مواد غذایی باعث فساد و ضررهای اقتصادی سنگین می­گردد. آنتی اکسیدان­های سنتزی عوارض نامطلوب و خطرناکی بر سلامتی انسان دارند، از این رو شناسایی ترکیبات ضداکسایشی طبیعی از نیازهای اصلی صنعت مواد غذایی است. در صنایع فرآوری ماهی­ها­ حدود 70-50 % ماهی اولیه که منابع بالقوه­ای از ترکیبات با ارزش تغذیه­ای مانند آمینو اسیدهای ضروری هستند به­عنوان ضایعات تولید می­شود. بنابراین یافتن راهی جهت استفاده­ی بهینه از این ضایعات و تولید ترکیبات سلامتی­بخش با ارزش افزوده­ی بالا مانند پپتیدهای زیست فعال از اهمیت زیادی برخوردار است. در این پژوهش به بررسی تاثیر شرایط هیدرولیز (زمان: 300-30 دقیقه و غلظت آنزیم 3-5/0 درصد) و نوع پروتئاز (آلکالاز و پانکراتین) بر درجه هیدرولیز و ویژگی­های ضداکسایشی (مهار رادیکال DPPH، شلاته کنندگی یون آهن، مهار رادیکال نیتریک اکسید، ظرفیت ضداکسایشی کل و احیاء کنندگی یون آهن) پروتئین هیدرولیز شده حاصل از امعاء و احشا ماهی هوور مسقطی با استفاده از روش سطح پاسخ پرداخته شد. نتایج نشان داد که شرایط بهینه جهت دستیابی به بیشترین ویژگی­های ضداکسایشی با آلکالاز و پانکراتین به­ترتیب عبارت بودند از: زمان هیدرولیز 9/146 و 67/171 دقیقه و غلظت آنزیم 94/1 و 17/2 درصد؛ در این شرایط درجه هیدرولیز پروتئین­های هیدرولیز شده­ی تولیدی 12/25 درصد و 35/20 درصد محاسبه شد. مقایسه ویژگی­های ضداکسایشی هیدرولیز شده­های تولیدی با هردو پروتئاز نشان داد که آنزیم آلکالاز منجر به تولید پروتئین هیدرولیز شده با خواص ضداکسایشی قوی­تری نسبت به پانکراتین شد. بنابراین می­توان نتیجه گرفت که پروتئین هیدرولیز شده امعاء احشا ماهی هوور مسقطی با استفاده از آنزیم آلکالاز به­عنوان یک محصول سلامتی بخش و با ارزش افزوده قابلیت کاربرد در تولید محصولات غذایی فراسودمند و مکمل­های سلامتی بخش استفاده نمود.
کلیدواژه‌ها
آنتی اکسیدان
آلکالاز
پانکراتین
پروتئین هیدرولیز شده
هوور مسقطی

موضوعات

عنوان مقاله English

Optimization of the effect of hydrolysis conditions and type of protease on the degree of hydrolysis and antioxidant properties of the protein hydrolysate from the skipjack fish (Katsuwonus pelamis) viscera by the response surface methodology

نویسندگان English

shima kaveh 1
Alireza Sadeghi Mahoonak 2
vahid erfanimoghaddam 3
Mohammad Ghorbani 4
ali akbar gholamhossein pour 5
Mojtaba Raeisi 6
1 Ph.D. candidate of food chemistry, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
2 Professor, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
3 Assistant Professor, Food, Drug and Natural Products Health Research Center, Golestan University of Medical Sciences, Gorgan, Iran.
4 Associate Professor, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
5 Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture, Jahrom University, Jahrom, Iran.
6 Associate Professor, Food, Drug and Natural Products Health Research Center, Golestan University of Medical Sciences, Gorgan, Iran
چکیده English

Oxidation in living organs causes dangerous diseases, including cancer, and in food, it causes spoilage and heavy economic losses. Synthetic antioxidants have adverse and dangerous effects on human health, therefore identifying natural antioxidant compounds is one of the main needs of the food industry. In fish processing industries, about 50-70% of fish, which are potential sources of valuable nutritional compounds such as essential amino acids, are produced as waste. Therefore, finding a way to optimally use these wastes and produce healthy compounds with high added value such as bioactive peptides has great importance. In this research, the effect of hydrolysis conditions (time: 30-300 min and enzyme concentration 0.5-3 %) and type of protease (alcalase and pancreatin) on the degree of hydrolysis and antioxidant properties (DPPH radical scavenging activity, Fe chelating activity, nitric oxide radical inhibition, total antioxidant capacity and Fe reducing power) of protein hydrolysate from skipjack viscera was investigated using the response surface methodology. The results showed that the optimum conditions for achieving the most antioxidant properties with alcalase and pancreatin were: hydrolysis time of 146.9 and 171.67 minutes and enzyme concentration of 1.94 and 2.17%; in these conditions, the degree of hydrolysis of the produced protein hydrolysates was 25.12% and 20.35%, respectively. Comparing the antioxidant properties of hydrolysates produced by both proteases showed that the alcalase enzyme led to the production of protein hydrolysates with stronger antioxidant properties than pancreatin. Therefore, it can be concluded that the protein hydrolysate of the skipjack fish viscera using alcalase enzyme as a healthy and value-added product can be used in the production of functional products and health supplements.

کلیدواژه‌ها English

Antioxidant
Alcalase
pancreatin
Protein hydrolysate
Skipjack
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