بررسي خواص ضد ميكروبي و آنتي اكسيداني پروتئين هيدروليز شده امعاء و احشاء (Liza abu) ماهي بياح

Evaluation of Antibacterial and Antioxidant Activities of Liza abu Viscera Protein Hydrolysate

در اﯾﻦ ﭘﮋوﻫﺶ ﻓﻌﺎﻟﯿﺖ آﻧﺘﯽاﮐﺴﯿﺪاﻧﯽ و ﺧﺎﺻﯿﺖ ﺿﺪﻣﯿﮑﺮوﺑﯽ ﭘﺮوﺗﺌﯿﻦ ﻫﯿﺪروﻟﯿﺰ ﺷﺪه از اﻣﻌﺎء و اﺣﺸﺎء ﻣﺎﻫﯽ ﺑﯿﺎح )Liza abu( ﻣﻮرد ﺑﺮرﺳﯽ ﻗﺮار ﮔﺮﻓﺖ. ﭘﺮوﺗﺌﯿﻦ ﻫﯿﺪروﻟﯿﺰ در ﺳﻪ زﻣﺎن ﻣﺨﺘﻠﻒ )10، 20 و 30 دﻗﯿﻘﻪ(، ﺑﺎ اﺳﺘﻔﺎده از آﻧﺰﯾﻢﻫﺎي ﺗﺠﺎري آﻟﮑﺎﻻز و ﻓﻼورزاﯾﻢ و ﺑﻪ ﻧﺴﺒﺖ 1 درﺻﺪ آﻧﺰﯾﻢ ﺑﻪ ﭘﺮوﺗﺌﯿﻦ ﻧﻤﻮﻧﻪ اوﻟﯿﻪ، در درﺟﻪ ﺣﺮارت 50 درﺟﻪ ﺳﺎﻧﺘﯽﮔﺮاد ﺗﻮﻟﯿﺪ ﺷﺪ. ﻧﺘﺎﯾﺞ ﻧﺸﺎن ﮐﻪ ﺑﺎ اﻓﺰاﯾﺶ زﻣﺎن ﻫﯿﺪروﻟﯿﺰ ﻣﯿﺰان ﺑﺎزﯾﺎﻓﺖ ﭘﺮوﺗﺌﯿﻨﯽ و درﺟﻪ ﻫﯿﺪروﻟﯿﺰ اﻓﺰاﯾﺶ ﻣﯽﯾﺎﺑﺪ )0/05

In the present study, Antioxidant and antimicrobial activities of protein hydrolysates from viscera of Liza abu by products were investigated. Hydrolysis was performed at three different times (10, 20 and 30 min), using commercial enzyme alcalase and flaverzyme and an enzyme to substrate ratio of 1% meat protein at 50°C. The results indicated that, Protein recovery and degree of hydrolysis increased with increasing incubation time (P<0.05) and the protein hydrolysate from alcalase had the highest protein recovery and degree of hydrolysis (P<0.05). The highest antioxidant activity (DPPH radical scavenging activity, ferric reducing antioxidant power and ABTS radical scavenging activity) and the highest antimicrobial activity of protein hydrolyzed against Escherichia coli and Staphylococcus aureus were observed in protein hydrolysates with alcalase after 30 min (P<0.05). The results revealed that Liza abu by product hydrolysates have high antioxidant and antimicrobial activity, which may be useful ingredients in food and formulated diets applications.