نوع مقاله : مقاله پژوهشی
عنوان مقاله English
نویسندگان English
In this stage of the research, high-purity protein concentrate was first extracted.Then,using the hydrolyzing enzyme pepsin at an enzyme ratio(1 to3%enzyme to substrate)and a time range(2 to5hours)at a temperature of 30-40°C,the protein from defatted orange seed flour was hydrolyzed. The optimal conditions for producing hydrolyzed proteins with the best nitrite ion inhibitory activity were selected.The optimal treatment under the suggested conditions of temperature,time, and enzyme-to-substrate concentration by the software was produced at a temperature of 39.27°C,time:3.5hours, and a ratio of 2.89%W/W enzyme to substrate,which resulted in the highest activity in the highest activity in inhibiting nitrite ions. This value was 93.46% in inhibiting nitrite ions. In the next stage,the production of fish sausage containing the protein produced from orange seeds in vitro, and then the peroxide index and nitric radical activity of the samples during the storage period was carried out.In general, the use of hydrolyzed protein in fish sausage formulation showed that hydrolyzed protein was significantly able to delay lipid oxidation during storage, at a level of 19.55 meq O2/kg (compared to 32.71 meq O2/kg for the control sample without added hydrolyzed protein and samples containing hydrolyzed orange seed protein(increasing its concentration from0.5 to2.5%) significantly increased the nitric oxide radical scavenging activity of the samples, at a level of 62.73% (compared to 14.2% for the control sample without added hydrolyzed protein.The results showed that the fish sausage formulation containing1.5%hydrolyzed orange seed protein,as a product with high nutritional value and without preservatives, has the potential for industrial production and marketing.
کلیدواژهها English
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