مجله علوم و صنایع غذایی ایران

مجله علوم و صنایع غذایی ایران

تولید پروتئین هیدرولیز‌شده از سر فیل‌ماهی (Huso huso): اثر اولتراسوند و مایکروویو بر خصوصیات آنتی‌اکسیدانی

نوع مقاله : مقاله پژوهشی

نویسندگان
گروه شیلات، دانشکده علوم دامی و شیلات، دانشگاه علوم کشاورزی و منابع طبیعی ساری، ساری، ایران
10.48311/fsct.2026.117483.82920
چکیده
این مطالعه با هدف ارزیابی تاثیر پیشتیمارهای اولتراسوند و مایکروویو بر درجه هیدرولیز و فعالیت آنتی‌اکسیدانی پروتئین هیدرولیز شده سر فیل‌ماهی (Huso huso) انجام شد. سر ماهی پس از تیمار با اولتراسوند (فرکانس20 کیلوهرتز وشدت 75 وات) و مایکروویو (فرکانس 2450 هرتز و دمای 90 درجه سانتی‌گراد) در دو زمان 5 و 10 دقیقه، با آنزیم آلکالاز با غلظت 2 درصد، دمای 55 درجه سانتی‌گراد و pH 8 هیدرولیز شد و تاثیر پیش تیمارهای مختلف بر درجه هیدرولیز و فعالیت آنتی-اکسیدانی مورد ارزیابی قرار گرفت. نتایج نشان داد که تحت تیمار با اولتراسوند و مایکروویو، درجه هیدرولیز به صورت معنا‌داری افزایش پیدا کرد (05/0p< ) و. کمترین مقدار درجه هیدرولیز 25/0 ± 48/34 درصد و بیشترین مقدار آن 18/0 ± 42/50 درصد بود که به ترتیب مربوط به ‌تیمار‌های حمام آبی و مایکروویو 10 دقیقه می‌باشد. بیشترین و کمترین اثر آنتیاکسیدانی (توانایی مهار رادیکالهای DPPH و ABTS و قدرت احیاکنند‌گی یون آهن) پروتئین هیدرولیز شده به ترتیب مربوط به تیمار اولتراسوند 5 دقیقه و حمام‌آبی بود. مقادیر IC50 این تیمار در مهار رادیکال‌های DPPH و ABTS به ترتیب026/0± 97/2 میلی‌گرم بر میلی‌لیتر و 03/0± 95/3 میلی‌گرم بر میلی‌لیتر بدست آمد که کمتر از سایر تیمارها بوده است (05/0p< ). همچنین در همه نمونه‌ها با افزایش غلظت، فعالیت آنتی‌اکسیدانی به صورت معنی‌داری افزایش پیدا کرد (05/0p< ). در مجموع می‌توان بیان نمود که پیش‌تیمارهای اولتراسوند و مایکروویو اثر مطلوبی بر خصوصیات پروتئین هیدرولیز شده سر فیل ماهی داشته و تیمارهای مختلف می‌توانند منجر به تولید محصولاتی با خصوصیات متفاوت گردند.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Production of Hydrolyzed Protein from Beluga (Huso huso) Head: Effect of Ultrasound and Microwave on Antioxidant Properties

نویسندگان English

Mina Esmaeili
Seyede Mohaddese Hoseyni
Sakineh Yeganeh
Sari Agricultural Sciences and Natural Resources UniversityDepartment of Fisheries, Faculty of Animal Sciences and Fisheries, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
چکیده English

This study aimed to evaluate the effects of ultrasound and microwave pretreatments on the degree of hydrolysis and antioxidant activity of hydrolyzed proteins derived from beluga sturgeon (Huso huso) head. Fish heads were pretreated using ultrasound (frequency 20 kHz, intensity 75 W) and microwave (frequency 2450 Hz, temperature 90 °C) for 5 and 10 minutes, followed by enzymatic hydrolysis with alcalase (2% enzyme concentration) at 55 °C and pH 8. The effects of different pretreatments on the degree of hydrolysis (DH) and antioxidant activity were subsequently investigated. Results indicated that both ultrasound and microwave pretreatments significantly increased DH values (p < 0.05). The minimum and maximum DH values were 34.48 ± 0.25% and 50.42 ± 0.18%, corresponding to water bath control and 10-minute microwave treatments, respectively. The highest and lowest antioxidant activities—determined by DPPH and ABTS radical scavenging capacities and ferric reducing power—were observed in 5-minute ultrasound and water bath treatments, respectively. The IC₅₀ values for DPPH and ABTS radical scavenging of the 5-minute ultrasound treatment were 2.97 ± 0.026 mg/mL and 3.95 ± 0.03 mg/mL, which were significantly lower than those of the other treatments (p < 0.05). Furthermore, antioxidant activities increased significantly with rising sample concentrations across all treatments (p < 0.05). Overall, the findings demonstrate that ultrasound and microwave pretreatments positively affect the physicochemical and antioxidant properties of hydrolyzed beluga sturgeon head proteins, suggesting that different pretreatment conditions can lead to hydrolysates with distinct functional characteristics.

کلیدواژه‌ها English

Ultrasound
Microwave
Hydrolyzed protein
Degree of hydrolysis
Antioxidant activity
Beluga
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