مقایسه خواص آنتی اکسیدانی پروتئین هیدرولیز شده و فرکشن های پپتیدی تهیه شده از تخمک ماهی سفید (Rutilus frisii kutum)

نوع مقاله : مقاله کامل علمی - پژوهشی

نویسندگان

1 دانشجوی کارشناسی‌ارشد گروه فرآوری محصولات شیلاتی، دانشکده علوم دریایی، دانشگاه تربیت مدرس، نور

2 نویسنده مسئول، استاد گروه فرآوری محصولات شیلاتی، دانشکده علوم دریایی، دانشگاه تربیت مدرس، نور.

3 دانشیار گروه فرآوری محصولات شیلاتی، دانشکده علوم دریایی، دانشگاه تربیت مدرس، نور.

4 دکتری گروه فرآوری محصولات شیلاتی، دانشکده علوم دریایی، دانشگاه تربیت مدرس، نور.

10.22069/japu.2022.19793.1625

چکیده

در تحقیق حاضر از تخمک ماهی سفید (Rutilus frisii kutum) پروتئین هیدرولیز شده تهیه شد. هیدرولیز با آنزیم آلکالاز و در زمان-های 60، 120، 180 و 240 دقیقه انجام شد و اثر آن بر درجه هیدرولیز بررسی گردید. نتایج نشان داد که بالاترین درجه هیدرولیز در 240 دقیقه بدست آمد. در ادامه جهت جداسازی پپتیدها بر اساس وزن مولکولی، از الترافیلترهای 3، 10 و 30 کیلودالتون استفاده گردید. سپس خواص آنتی‌اکسیدان پروتئین هیدرولیز شده و فرکشن‌های پپتیدی کمتر از 3، 3- 10و بیشتر از 30 کیلودالتون اندازه‌گیری شد که دارای توان رقابتی خوبی با آنتی‌اکسیدان‌‌های صنعتی مثل BHT بود. چهار تست آنتی‌اکسیدانیDPPH،ABTS، شلاته کردن یون آهن و احیای آهن در غلظت‌های 1، 2 ، 3 ، 4 و 5 میلی‌گرم در میلی‌لیتر مورد بررسی قرار گرفت که با افزایش غلظت خواص آنتی‌اکسیدانی پروتئین هیدرولیز شده و فرکشن‌های پپتیدی افزوده شد.

کلیدواژه‌ها


عنوان مقاله [English]

Comparison of antioxidant properties of hydrolyzed protein and peptide fractions prepared from whitefish(Rutilus frisii kutum) eggs

نویسندگان [English]

  • Younes Roushani 1
  • Masoud Rezaie 2
  • Seyed fakhreddin Hosseini 3
  • Samaneh Pezeshk 4
1 M.Sc. Student, Dept. of Seafood Processing, Faculty of Marine Sciences, Tarbiat Modares University, Noor.
2 Corresponding Author, Professor, Dept. of Seafood Processing, Faculty of Marine Sciences, Tarbiat Modares University, Noor.
3 Associate Prof., Dept. of Seafood Processing, Faculty of Marine Sciences, Tarbiat Modares University, Noor.
4 Ph.D., Dept. of Seafood Processing, Faculty of Marine Sciences, Tarbiat Modares University, Noor.
چکیده [English]

In this Study, the egg white fish (Rutilus frisii kutum) hydrolyzed protein was produced. Hydrolysis was performed by alcalase enzyme in 60, 120, 180, and 240 minutes and their effects on degree of hydrolysation were evaluated. The results showed that the highest degree of hydrolysis was obtained in 240 minutes. Then, in order to separate peptides, based on their molecular weights, Millipore ultra filters (3, 10 and 30 KDa) were used. The antioxidant properties of hydrolyzed protein and peptide fractions 3, 10 and 30 KDa were measured, which can compete well with synthetic antioxidants such as BHT. Four antioxidant tests including DPPH, ABTS, Ferric reducing antioxidant power (FRAP) and Ferrous (Fe2+) ion chelating ability were evaluated at concentrations of 1, 2, 3, 4 and 5 mg, That with an increase in protein concentration, the antioxidant properties of hydrolyzed protein and peptide fractions were increased.

کلیدواژه‌ها [English]

  • Egg
  • white fish
  • hydrolyzed protein
  • peptides
  • antioxidants
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