استخراج ژلاتین به کمک آبکافت آنزیمی از پوست ماهی هوور (Thunnus tonggol )

نوع مقاله : پژوهشی اصیل

نویسندگان
پریسا feizi 1
علیرضا سالارزاده 2
1 دانشکده صنایع غذایی دانشگاه علوم کشاورزی و منابع طبیعی گرگان
2 دانشگاه آزاد اسلامی واحد بندرعباس
10.48311/fsct.2025.83910.0
چکیده
ژلاتین یک ترکیب پروتئینی قابل‌حل در آب است که توسط هیدرولیز جزئی از کلاژن به دست می‌آید و کاربردهای بسیاری در صنایع غذایی و علوم تغذیه دارد. بنابراین پژوهش حال حاضر در رابطه با استخراج ژلاتین از منابع ارزان و در دسترس انجام شد. در این مطالعه تأثیر سه فاکتور دما در سه سطح 30، 40 و 50 درجه سانتی گراد، آنزیم در سه سطح 01/0%، 055/0% و 1/0% وزنی-وزنی و pH در سه سطح 2، 3 و 4 بر روی استخراج ژلاتین از پوست ماهی هوور بررسی گردید. در این راستا استحکام ژل، بازده و رنگ پودر ژلاتین‌های استخراج‌شده اندازه‌گیری شد. نتایج نشان داد به جز دما، با افزایش pH و درصد آنزیم، استحکام ژل افزایش یافت (۰۵/۰>P) اما دما اثر معنی‌داری بر آن نداشت (۰۵/۰P) اما میزان شاخص رنگ زرد (b*) در استخراج به روش شیمیایی نسبت به روش آنزیمی افزایش یافت (۰۵/۰>P).  بیشترین روشنایی در ژلاتینی که با شرایط دمایی 40 درجه سانتی‌گراد، درصد آنزیم 055/0 وزنی-وزنی و 3= pH مشاهده شد. بر اساس نتایج بیشترین بازده ژلاتین تولیدشده در فرآیند آنزیمی با میزان 65/21% مربوط به تیمار با دمای50 درجه سانتی‌گراد و نسبت آنزیم 01/0% و 2=pH بود درحالی‌که این عدد در فرآیند شیمیایی 10% به دست آمد. نتیجه اینکه استفاده از دمای 30 درجه سانتی‌گراد و درصد آنزیم 1/0 وزنی-وزنی و 4=pH منجر به بازدهی بیشتر ولی استفاده از دمای50 درجه سانتی‌گراد و نسبت آنزیم 01/0% و 2=pH منجر به تولید ژلاتین با استحکام ژل بیشتر می‌شود.



 
کلیدواژه‌ها
استخراج آنزیمی
ژلاتین
استحکام ژل
رنگ
بازده

موضوعات

عنوان مقاله English

Enzymatic assisted extraction of gelatin from Thunnus tonggol skin

نویسندگان English

parisa feizi 1
Alireza Salarzadeh 2
1 Dept. of Food Science & Technology, college of Food Technology, Gorgan University of Agricultural Sciences & Natural Resources
2 Dept. of Fisheriese , Bandar Abbas Branch, Islamic Azad University.
چکیده English

 Gelatin is a water soluble component and is achievable as a result of partial hydrolysis of collagen and it has many applications in food industry and nutrition science. Therefore, the current research was conducted in relation to gelatin extraction from inexpensive  and available sources.  The aim of this study was to evaluate the effects of temperature at three levels of 30, 40 and 50 ºC, enzyme at 0.055%, 0.01% and 0.1% (w/w) levels and pH at 2, 3 and 4 levels on the quality of extracted gelatin from Thunnus tonggol skin. Accordingly, the firmness, yield and color of resultant gelatin were determined.  Based on the results, despite form temperature, by increasing of pH and enzyme percentage, the firmness of gelatin was increased (p<0.05). The highest firmness was recorded at 30 ºC, 0.1% enzyme at pH=4. The color data revealed that lightness (L*), redness (a*) and whiteness of enzymatic extracted gelatin powder was higher that the chemical extracted one (p<0.05). The highest lightness was observed at 40 C, 0.055% enzyme at pH=3.  According to the results, the highest gelatin yield as 21.65% was related to the enzymatic assisted method at 50 ºC, 0.01% enzyme at pH=2, whereas it was obtained as 10% at the chemical extraction method.  In conclusion, by application of 30 C and 0.1% enzyme at pH=4 the highest gelatin yield is achievable, while using 50 C and 0.01% enzyme at pH=2 could results the gelatin with the highest firmness. 

 

کلیدواژه‌ها English

Enzymatic extraction
Gelatin
Yield
Color
Gel strength
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