ارزیابی خواص کاربردی و آنتی اکسیدانی پروتئین هیدرولیز شده تخم قزل‏آلای رنگین کمان (Oncorhynchus mykiss)

نوآوری در علوم و فناوری غذایی

مقاله 3، دوره 10، شماره 2 - شماره پیاپی 36، تیر 1397، صفحه 23-35   

نوع مقاله: مقاله پژوهشی

نویسندگان

مهسا رجب زاده¹؛ پرستو پورعاشوری^{* 2}؛ بهاره شعبان پور³؛ علیرضا عالیشاهی³

¹دانشجوی کارشناسی ارشد، دانشکده شیلات ، دانشگاه علوم کشاورزی و منابع طبیعی گرگان،گرگان، ایران

²استادیار، گروه فرآوری محصولات شیلاتی، دانشکده شیلات ، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران

³گروه فرآوری محصولات شیلاتی، دانشکده شیلات ، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران

چکیده

در این تحقیق پروتئین تخم ماهی قزل‌آلای رنگین‌کمان (Oncorhynchus mykiss) با استفاده از آنزیم‌های آلکالاز و پپسین هیدرولیز گردید. ترکیبات تقریبی، خواص آنتی‌اکسیدانی و کاربردی نمونه ها مورد آزمون قرار گرفتند. بهینه درصد آنزیم 2درصد و زمان تیمار با آنزیم‌ها 120 دقیقه تعیین گردید. درجه هیدرولیز نمونه‌ها به ترتیب 08/44 و 62/27 درصد برای آلکالاز و پپسین بودند. هر دو نمونه پودر هیدرولیزشده تخم قزل‌آلا حاوی مقدار بالای پروتئین (51/68 % پپسین و 09/71 % آلکالاز) بودند. پپسین پودری سفید با روشنایی بیشتر (50/89L*=) و آلکالاز پودری متمایل به زرد- قهوه‌ای ( 85/52 L*=، 10/ 30 a*=، 25/26 b*=) داشت. پودرهای تولیدی در غلظت‌های مختلف ویژگی آنتی‌اکسیدانی بسیار خوبی نشان دادند.پودرهای تولیدی در برخی غلظت‌ها دارای خواص تشکیل کف و امولسیون‌کنندگی خوبی بودند. نتایج حاصل پروتئین هیدولیز شده تخم قزل‌آلا را به عنوان منبع خوبی با خواص آنتی‌اکسیدانی مناسب و قابل استفاده در مواد غذایی و صنایع وابسته پیشنهاد می‌کند.

کلیدواژه‌ها

هیدرولیز آنزیمی؛ خواص آنتی‌اکسیدانی؛ تخم ماهی قزل‌آلا؛ درجه هیدرولیز

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