مقایسه فیزیکوشیمیایی و عملکردی ژلاتین استخراج شده از ضایعات ماهی قزل‌آلای رنگین‌کمان (Oncorhynchus mykiss) و کپور نقره‌ای (Hypophthalmichthys molitrix)

نوع مقاله : مقاله پژوهشی انگلیسی

نویسندگان

علیرضا امیرافضلی

مسعود رضائی

شهاب نقدی

گروه فرآوری محصولات شیلاتی، دانشکده منابع طبیعی و علوم دریایی، دانشگاه تربیت مدرس، نور، ایران

https://doi.org/10.22067/ifstrj.2026.96879.1528

چکیده

در این پژوهش، ژلاتین از ضایعات مختلف ماهی‌های کپور نقره‌ای (Hypophthalmichthys molitrix) و قزل‌آلای رنگین‌کمان (Oncorhynchus mykiss) شامل پوست، بافت نرم جمجمه و ستون فقرات استخراج شد. نمونه‌های ژلاتین استخراج‌شده از نظر ترکیب تقریبی، وزن مولکولی، ویژگی‌های عملکردی و ساختاری مورد ارزیابی قرار گرفتند. نتایج نشان داد که تمامی نمونه‌ها دارای محتوای پروتئینی بالا (بین 69.25 % تا بیش از 85.75 %) و چربی بسیار پایین (کمتر از 1.5 %) بودند. بیشترین میزان رطوبت در ژلاتین پوست قزل‌آلا (8/16 ٪) و کمترین میزان در ژلاتین استخوان مهره‌ای همان گونه (2.97 ٪) مشاهده شد. تحلیل SDS-PAGE حضور واضح زنجیره‌های α1 (~۱۱۴–۱۲۱ کیلو دالتون) و 2 α(~۱۰۰–۱۱۲ کیلو دالتون) را در ژلاتین‌های پوست و بافت نرم جمجمه نشان داد، در حالی‌که نمونه‌های استخوانی فاقد نوارهای مشخص بودند که نشان‌دهنده تخریب شدید کلاژن در اثر تیمار اسیدی شدید است. از نظر ویسکوزیته، بیشترین مقدار (۱۱ cP) مربوط به ژلاتین بافت نرم جمجمه کپور و کمترین مقدار (2.6 cP) مربوط به ژلاتین سر قزل‌آلا بود. قدرت ژل بین 573.5 گرم (پوست کپور) تا 19.6 گرم (سر قزل‌آلا) متغیر بود. نقطه ذوب ژلاتین‌های کپور به‌طور قابل‌توجهی بالاتر از ژلاتین‌های قزل‌آلا بود و برخی نمونه‌ها به مقادیر مشابه ژلاتین پوست گاوی نزدیک شدند. ژلاتین استخوان مهره‌ای کپور بیشترین ظرفیت کف‌زایی (120 ± 2%) و ژلاتین جمجمه‌ای کپور بیشترین پایداری کف (48.03 ± 2.12%) را نشان دادند. این نتایج بیانگر آن است که ضایعات غیرتجاری این دو گونه ماهی، به‌ویژه پوست و بافت نرم جمجمه کپور نقره‌ای، منابع بالقوه ارزشمندی برای تولید ژلاتین با کیفیت بالا جهت کاربردهای غذایی محسوب می‌شوند.

کلیدواژه‌ها

حلیل SDS-PAGE

ژلاتین ماهی

ضایعات ماهی

ویژگی‌های عملکردی

Hypophthalmichthys molitrix

Oncorhynchus mykiss

موضوعات

• زیست فناوری مواد غذایی

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عنوان مقاله English

Physicochemical and Functional Comparison of Gelatin Extracted from Rainbow Trout (Oncorhynchus mykiss) and Silver Carp (Hypophthalmichthys molitrix) Byproducts

نویسندگان English

Alireza Amirafzali

Masoud Rezaei

Shahab Naghdi

Seafood Processing Department, Marine Sciences Faculty, Tarbiat Modares University, Noor, Iran

چکیده English

In this research, gelatin was extracted from various by-products of silver carp (Hypophthalmichthys molitrix) (SC) and rainbow trout (Oncorhynchus mykiss) (RT), including skin, soft tissue, head, and vertebrae. The extracted gelatins were evaluated for proximate composition, molecular weight, functional properties, and structural characteristics. The findings revealed that the protein content of the gelatin samples ranged from 69.25% to 85.75%, with fat levels below 1.5%. The highest moisture content was observed in RT-skin gelatin (16.8%), while the lowest was found in RT-vertebral bone gelatin (2.97%). SDS-PAGE analysis showed clear 1α (~114–121 kDa) and 2α (~100–112 kDa) chains in skin and cranial soft tissue gelatins, whereas bone-derived samples lacked distinct bands, indicating extensive collagen degradation due to harsh acid treatment. In terms of viscosity, the highest value (11 cP) was recorded for SC-cranial soft tissue gelatin, and the lowest (2.6 cP) for RT-head gelatin. Gel strength ranged from 573.5 g (SC-skin) to 19.6 g (RT-head). The melting point of SC-gelatins was significantly higher than that of RT, with some samples approaching values similar to bovine skin gelatin. SC-vertebral bone gelatin exhibited the greatest foaming capacity (120 ± 2%), while SC-head gelatin demonstrated the highest foam stability (48.03 ± 2.12%). These results suggest that non-commercial by-products from these two fish species, especially SC-skin and cranial soft tissue, represent valuable potential sources for producing high-quality gelatin for food applications.

کلیدواژه‌ها English

Fish gelatin

Functional properties

Hypophthalmichthys molitrix

Oncorhynchus mykiss

SDS-PAGE analysis

Authors retain the copyright. This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0)

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