بررسي خواص عملكردي و آنتياكسيداني پروتئين هيدروليز شده اندرونه ماهي سفيد (Rutilus kutum) با آنزيمهاي آلكالاز و تريپسين

Investigation of Functional and Antioxidant Properties of Protein Hydrolysates from Caspian White Fish(Rutilus kutum) Viscera using Alcalase and Trypsin Enzymes

در اﯾﻦ ﭘﮋوﻫﺶ ﻫﯿﺪروﻟﯿﺰ آﻧﺰﯾﻤﯽ ﭘﺮوﺗﺌﯿﻦ اﻧﺪروﻧﻪ ﻣﺎﻫﯽ ﺳﻔﯿﺪ ﺑﺎ ﻧﺎم ﻋﻠﻤﯽ Rutilus kutum ﺗﻮﺳﻂ آﻧﺰﯾﻢﻫﺎي آﻟﮑﺎﻻز و ﺗﺮﯾﭙﺴﯿﻦ در ﺳﻪ ﻧﺴﺒﺖ آﻧﺰﯾﻢ ﺑﻪ ﺳﻮﺑﺴﺘﺮا 0/5، 1 و 1/5 درﺻﺪ اﻧﺠﺎم ﮔﺮدﯾﺪ. ﺗﺮﮐﯿﺒﺎت ﺷﯿﻤﯿﺎﯾﯽ، ﺧﻮاص ﻋﻤﻠﮑﺮدي و آﻧﺘﯽاﮐﺴﯿﺪاﻧﯽ ﻣﻮرد آزﻣﻮن ﻗﺮارﮔﺮﻓﺘﻨﺪ. ﻧﺘﺎﯾﺞ ﻧﺸﺎن داد ﮐﻪ ﺗﻤﺎﻣﯽ ﻧﻤﻮﻧﻪﻫﺎ ﺣﺎوي ﻣﺤﺘﻮاي ﭘﺮوﺗﺌﯿﻨﯽ ﺑﺎﻻ ﺑﻮدﻧﺪ. ﺑﯿﺸﺘﺮﯾﻦ ﻣﻘﺪار ﭘﺮوﺗﺌﯿﻦ ﻣﺤﻠﻮل و ﺑﺎزﯾﺎﻓﺖ ﭘﺮوﺗﺌﯿﻦ ﺑﻪ ﺗﺮﺗﯿﺐ ﺑﻪ ﻣﯿﺰان 76/87 و 46/867 درﺻﺪ ﺑﺎ آﻟﮑﺎﻻز 0/5 درﺻﺪ ﺣﺎﺻﻞ ﺷﺪ. ﺑﺎ ﺗﻮﺟﻪ ﺑﻪ ﻧﺘﺎﯾﺞ، آﻧﺰﯾﻢ آﻟﮑﺎﻻز ﺑﺎ ﻧﺴﺒﺖ 1/5 درﺻﺪ ﺑﺎﻻﺗﺮﯾﻦ درﺟﻪ ﻫﯿﺪروﻟﯿﺰ ﺑﻪ ﻣﯿﺰان 33/103 درﺻﺪ را ﺑﻪ ﺧﻮد اﺧﺘﺼﺎص داد. ﺑﯿﺸﺘﺮﯾﻦ ﻣﻘﺪار ﺟﺬب آب ﺑﺎ آﻟﮑﺎﻻز 1/5 درﺻﺪ ﺑﻪ ﻣﯿﺰان 84/83 درﺻﺪ ﺑﻮد و ﺑﺎ اﻓﺰاﯾﺶ ﻏﻠﻈﺖ آﻧﺰﯾﻢ ﺑﻪ ﻃﻮر ﻣﻌﻨﯽداري اﻓﺰاﯾﺶ ﯾﺎﻓﺖ. ﭘﺮوﺗﺌﯿﻦﻫﺎي ﻫﯿﺪروﻟﯿﺰ ﺷﺪه ﺣﺎﺻﻞ در ﻏﻠﻈﺖﻫﺎي ﻣﺨﺘﻠﻒ ﺧﻮاصآﻧﺘﯽاﮐﺴﯿﺪاﻧﯽ ﻣﻄﻠﻮﺑﯽ ﻧﺸﺎن دادﻧﺪ. ﺑﯿﺸﺘﺮﯾﻦ ﻣﯿﺰان ﺧﺎﺻﯿﺖ آﻧﺘﯽاﮐﺴﯿﺪاﻧﯽ و اﺣﯿﺎﮐﻨﻨﺪﮔﯽ ﺑﺎ آﻟﮑﺎﻻز 0/5 درﺻﺪ ﺑﻪ ﻣﯿﺰان 76/987 و 0/8 درﺻﺪ ﺣﺎﺻﻞ ﮔﺮدﯾﺪ. در ﺑﺮﺧﯽ ﻏﻠﻈﺖ ﻫﺎ ﺧﻮاص ﮐﻒﮐﻨﻨﺪﮔﯽ و اﻣﻮﻟﺴﯿﻔﺎﯾﺮي ﻣﻄﻠﻮﺑﯽ ﻣﺸﺎﻫﺪه ﺷﺪ. ﻧﺘﺎﯾﺞ ﺗﺤﻘﯿﻖ ﺣﺎﺿﺮ ﭘﻮدر ﭘﺮوﺗﺌﯿﻦ ﻫﯿﺪروﻟﯿﺰ ﺷﺪه ﺣﺎﺻﻞ را ﺑﻪ ﻋﻨﻮان ﯾﮏ ﻣﻨﺒﻊ ﺧﻮب ﭘﺮوﺗﺌﯿﻦ و ﺑﺎ ﺧﻮاص آﻧﺘﯽاﮐﺴﯿﺪاﻧﯽ و ﻋﻤﻠﮑﺮدي ﻣﻄﻠﻮب و ﻫﻤﭽﻨﯿﻦ ﺑﻪ ﻋﻨﻮان اﻣﻮﻟﺴﯿﻔﺎﯾﺮ و ﻋﺎﻣﻞ ﮐﻒﮐﻨﻨﺪه در ﺻﻨﺎﯾﻊ ﻏﺬاﯾﯽ ﭘﯿﺸﻨﻬﺎد ﻣﯽ ﮐﻨﺪ.

In the present study, the white fish (Rutilus kutum) viscera protein was hydrolyzed by the application of different concentrations of 0.5, 1, 1.5% Alcalase and Trypsin. Chemical composition, functional properties and antioxidant activities of fish hydrolysate was then analyzed. Results of this research indicated that the fish protein hydrolysates (FPH) contain high protein content. The maximum amount of soluble protein and protein recovery was seen in hydrolyzed protein produced by 0.5 % Alcalase (76.87, 46.87%). According to the results, highest degree of hydrolysis (33.1%) was observed for 1.5 % Alcalase. The maximum rate of water holding capacity was seen in the FPH produced by 1.5% Alcalase (84.83%) and increased significantly with increasing enzyme concentration (P < 0.05). The FPHs at different concentrations showed good antioxidant properties. The highest antioxidant properties and reduction capacity were obtained by using 0.5% Alcalase (76.9, 0.8%). Good foaming and emulsifying properties were observed for fish protein hydrolysates. The current research suggested that the hydrolyzed protein from Caspian white fish viscera can be a good source of protein with high antioxidant and functional activity, that can perform acceptable emulsifying and foaming properties in food formulations.