Volume 20, Issue 144 (2024)
FSCT 2024, 20(144): 131-152 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
kaveh S, Sadeghi Mahoonak A, erfanimoghaddam V, Ghorbani M, gholamhossein pour A A, Raeisi M. 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. FSCT 2024; 20 (144) :131-152
URL: http://fsct.modares.ac.ir/article-7-66648-en.html
URL: http://fsct.modares.ac.ir/article-7-66648-en.html
Shima Kaveh1 
, Alireza Sadeghi Mahoonak 2, Vahid Erfanimoghaddam3 , Mohammad Ghorbani4 , Ali akbar Gholamhossein pour5 , Mojtaba Raeisi6
, Alireza Sadeghi Mahoonak 2, Vahid Erfanimoghaddam3 , Mohammad Ghorbani4 , Ali akbar Gholamhossein pour5 , Mojtaba Raeisi6
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. ,sadeghiaz@yahoo.com
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
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
Abstract: (925 Views)
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.
Article Type: Original Research |
Subject:
Food Chemistry
Received: 2023/01/7 | Accepted: 2023/02/9 | Published: 2024/01/21
Received: 2023/01/7 | Accepted: 2023/02/9 | Published: 2024/01/21
Send email to the article author
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |