با همکاری انجمن علوم و صنایع غذایی ایران

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشگاه آزاد اسلامی، واحد علوم و تحقیقات

2 دانشگاه علوم کشاورزی و منابع طبیعی ساری

3 دانشگاه تربیت مدرس

4 Iranian

چکیده

هیدرولیز آنزیمی ماهی تون زرد باله (Thunnus Albacares ) با بکارگیری آنزیم نیوتراز توسط روش RSM 6 با استفاده از طرح فاکتوریل (CCD) مورد مطالعه قرار گرفت. طول زنجیره پپتیدی (PCL)7 به عنوان سطح پاسخ به شرایط هیدرولیز (فعالیت آنزیمی، دما، زمان) برآورد شد. .ضریب رگرسیون 84/0=2 Rبرای طول زنجیره پپتیدی در مدل ریاضی پیش‌بینی کرد که 84 درصد تغییر در میزان مطالعه شده به‌وسیله مدل قابل توضیح است. فعالیت آنزیم Au/Kg 37، دما 0C 50 و زمان هیدرولیز 130 دقیقه به عنوان شرایط مطلوب به‌دست آمد. هیدرولیز پروتئین ماهی تون زرد باله میزان پروتئین بالا (56/74 درصد) و میزان لیپید کمی (86/1 درصد) داشته است. شاخص شیمیایی پروتئین هیدرولیز شده نشان می‌دهد که آن نیازهای تغذیه‌ای بچه‌ها در سن 12-10 سال را به غیر از لیزین و متیونین پوشش می‌دهد و لیزین و متیونین به‌ترتیب اولین و دومین اسید آمینه محدودکننده بودند. ولیزین با توجه به نیاز بچه 5-2سال اسید آمینه غالب بود. الگوی الکتروفورتیک نشان می‌دهد، وزن مولکولی پروتئین هیدرولیزشده کمتر از 10 کیلو دالتون است. می‌توان نتیجه گرفت با هیدرولیز آنزیمی امعاء و احشاء ماهی تون زردباله ویژگی‌های پروتئین هیدرولیز شده بهبود بخشیده می‌شود.

کلیدواژه‌ها

عنوان مقاله [English]

Enzymatic Hydrolysis of Yellowfin Tuna (Thunnus albacares) Using Neutrase by Application of Response Surface Methodology (RSM)

نویسندگان [English]

  • Bahareh Davarnia 1
  • Ali Motamedzadegan 2
  • Gholamhasan Asadi 1
  • Abdolmohammad Abedian Kenari 3
  • Mahmoudreza Ovissipour 4

1 Islamic Azad University Science and Research Branch, Tehran.

2 Sari University of Agricultural Sciences and Natural Resources

3 Tarbiat Modares University

4 -

چکیده [English]

Enzymatic hydrolysis of Yellowfin tuna visceral protein with Neutrase has been carried out by response surface methodology using factorial design. Peptide chain length was estimated as the response surface to the hydrolysis conditions (enzyme activity, reaction temperature, and reaction time). The tuna visceral protein hydrolysate had relatively high protein (74.56%) and low lipid content (1.86%). R2 of 0.85for the mathematical model indicated that 85% of the variability within the range of values studied could be explained by the model. Enzyme activity of AU/kg protein, temperature of 50°C, and hydrolysis time of min were the optimal conditions of hydrolysis. The electrophoresis pattern of the Yellow tuna hydrolysate showed no peptides size bigger than 10 KDa. The chemical score of the hydrolysate indicated that it fulfils the nutritional requirements of children with age 10-12 except Lysine and Methionine. Lysine and Methionine were the first and the second limiting amino acids, respectively and in case of children with age 2-5 lysine was predominant amino acid in the hydrolysates. It could be concluded that by application of enzymatic hydrolysis of Yellowfin tuna viscera protein, the properties of protein hydrolysate was improved.

کلیدواژه‌ها [English]

  • Protein hydrolysate
  • Tuna viscera
  • Neutrase
  • RSM
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