مقایسه خصوصیات فیزیکوشیمیایی و حرارتی ژلاتین استخراج شده از فلس ماهی سفید(Caspian kutum)به دو روش سنتی و فراصوت

نویسندگان
مهسا محجوبی اصیل 1
علی معتمدزادگان 1
هدا فهیم 2
جمشید فرمانی 1
1 دانشگاه علوم کشاورزی و منابع طبیعی ساری
2 دانشگاه علوم کشاورزی و منابع طییعی ساری
10.22034/FSCT.21.149.99
چکیده
به جهت کاهش ضایعات و افزایش ارزش افزوده فراورده های دریایی، در این مطالعه فلس ماهی سفید به عنوان دور ریز جهت استخراج ژلاتین مورد استفاده قرار گرفت و تاثیر دو روش سنتی و فراصوت بر ویژگی های فیزیکوشیمیایی ژلاتین حاصله مقایسه شد. در این مطالعه ژلاتین از فلس ماهی سفید به دو روش سنتی و فراصوت در دمای 60 درجه سانتیگراد و طی 1، 2 و 3 ساعت استخراج شدند. نتایج نشان داد که به طور کلی فراصوت سبب افزایش معنی دار بازده استخراج، درصد پروتئین و درصد خاکستر نمونه ها شده است (P<0.05). نتایج آنالیز الکتروفورز و همینطور FTIR تایید کردند که فراصوت توانست ساختار پروتئین های ژلاتین را تحت تاثیر قرار دهد و در این راستا زمان استخراج طولانی تر (2 و 3 ساعت) باعث شد که تعداد زنجیره های آلفا در مقایسه با زنجیره های بتا ژلاتین کاهش یابد. طیف FTIR نیز نشان داد تمامی پیک های مربوط به آمیدهای A, B, I, II, III, درنتیجه تیمار فراصوت و افزایش زمان واکنش شدت بیشتری یافتند. همچنین نقطه ذوب و قدرت ژل ژلاتین استخراج شده با فراصوت به ترتیب برابر باC ° 26.67 و g 269 بود به صورت معنی داری پایین تر از ژلاتین استخراج شده به روش سنتی (به ترتیب C ° 27.67 و g307) بود (P<0.05). نتایج حاصل از آنالیز حرارتی ژلاتین ها نشان داد که تمام نمونه ها یک پیک گرماگیر وسیع بین 35 تا 200 درجه سانتیگراد مربوط به تبخیر آب و یک پیک گرماده بین 300 تا 400 درجه سانتیگراد مربوط به تجزیه حرارتی ژلاتین داشتند.
کلیدواژه‌ها
استخراج ژلاتین
فراصوت
فلس
قدرت ژل
ماهی سفید

موضوعات

عنوان مقاله English

Comparison of the Physicochemical Properties of Gelatin Extracted from the Caspian Kutum Scales by Conventional and Ultrasound-Assisted Extraction

نویسندگان English

Mahsa Mahjoubi Aciel 1
Ali Motamedzadegan 1
Hoda Fahim 2
Jamshid Farmani 1
1 Sari University of Agricultural Sciences and Natural Resources
2 Sari University of Agricultural Sciences and Natural Resources
چکیده English



In order to reduce waste and increase the added value of marine products, this study utilized Caspian kutum fish scales as fish waste to extract gelatin. The effects of two methods—water-bath and ultrasound—on the physicochemical characteristics of the extracted gelatin were compared. Gelatin was extracted from Caspian kutum fish scales by water bath and ultrasound-assisted extraction at 60 °C for 1, 2, and 3 hours. The results showed that, in general, ultrasound caused a significant increase in the extraction yield, %protein, and %ash of the samples (P<0.05). The results of SDS-PAGE and FTIR analysis confirmed that ultrasound could affect the structure of gelatin proteins, and longer extraction times (2 and 3 hours) caused a decrease in the content of alpha chains compared to that of beta chains. The FTIR results showed amides A, B, I, II, III peaks, and these peaks became more intense in samples extracted by ultrasound and at higher extraction times. The melting point and gel strength of gelatin extracted by ultrasound were 26.67 °C and 269 g, respectively, which were significantly lower than those of the gelatin extracted by water bath (27.67°C and 307g, respectively) (P<0.05). The thermal analysis of gelatins showed that all samples had a broad endothermic peak between 35 °C and 200 °C related to water evaporation and an exothermic peak between 300 °C and 400 °C related to the thermal decomposition of gelatin.

کلیدواژه‌ها English

Caspian Kutum
Gelatin Extraction
Gel Strength Scale
Ultrasound
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