بررسی کارایی آنزیم استخراجی از باکتری باسیلوس سالسوس به‌عنوان جایگزین آلکالاز در هیدرولیز پروتئین ضایعات میگو

نوع مقاله : مقاله کامل علمی - پژوهشی

نویسندگان

1 دانشجوی دکتری علوم و صنایع غذایی، واحد شاهرود، دانشگاه آزاد اسلامی، شاهرود، ایران

2 نویسنده مسئول، استادیار گروه علوم و صنایع غذایی، واحد شاهرود، دانشگاه آزاد اسلامی، شاهرود، ایران.

3 استاد گروه مهندسی شیمی، واحد شاهرود، دانشگاه آزاد اسلامی، شاهرود، ایران.

چکیده

پروتئین‌های هیدرولیزشده بدست آمده از محصولات جانبی شیلات، به‌دلیل داشتن پپتیدهای زیست فعال، دارای عملکردهای فیزیولوژیک متعددی هستند و به جهت داشتن خواص آنتی‌اکسیدانی و ضدمیکروبی سلامتی انسان را ارتقا داده و از بروز بیماری‌های مزمن جلوگیری کنند. در مطالعه حاضر هیدرولیز پروتئین ضایعات میگو توسط آنزیم آلکالاز و پروتئاز مستخرج از باکتری باسیلوس سالسوس صورت گرفت و نتایج بدست آمده حاکی از پایین‌تر بودن توانایی آلکالاز در انجام هیدرولیز پروتئین، نسبت به آنزیم بدست آمده از باکتری سالسوس بود. نتایج نشان داد با گذشت زمان هیدرولیز، درجه هیدرولیز افزایش می‌یابد و بالاترین درجه هیدرولیز پروتئین (80/43 درصد) مربوط به نمونه هیدرولیز شده با آنزیم حاصل از باکتری در زمان 3 ساعت و بالاترین مقدار (67/39 درصد) توسط آنزیم آلکالاز، در زمان 5 ساعت بود. همچنین مشخص شد که نمونه‌های هیدرولیز شده با آنزیم باکتری در طی زمان، تشکیل کف بیشتری نسبت به نمونه‌های هیدولیز شده توسط آلکالاز داشتند. بالاترین میزان کف‌کنندگی در نمونه‌های هیدرولیز شده با آنزیم باکتری باسیلوس و غلظت 2 درصد پروتئین مشاهده شد. پایداری کف‌ تولید شده در طول زمان در هر دو تیمار کاهش یافت و روند کاهش پایداری در تیمار هیدرولیز شده با آلکالاز کندتر بود. همچنین مشخص شد که نمونه‌های حاصل از هر دو آنزیم در غلظت 5/0درصد بالاترین میزان پایداری امولسیون را نشان دادند. بررسی اخیر نشان می‌دهد آنزیم استخراجی از باکتری باسیلوس سالسوس می‌تواند به‌عنوان جایگزینی جدید، به‌صرفه و کارآمد برای آنزیم آلکالاز مورد استفاده قرار گیرد.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Investigating the efficiency of an enzyme extracted from Bacillus salsus as an alternative to alcalase in the hydrolysis of shrimp waste protein

نویسندگان [English]

  • shima khalatbari 1
  • Maryam Hasani 2
  • morteza Khoshvaght-Aliabadi 3
1 Ph.D. Student in Food Science and Technology, Sha. C., Islamic Azad University, Shahrood, Iran.
2 Corresponding Author, Assistant Prof., Dept. of Food Science and Technology, Sha. C., Islamic Azad University, Shahrood, Iran.
3 Professor, Dept. of Chemical Engineering, Sha. C., Islamic Azad University, Shahrood, Iran.
چکیده [English]

Hydrolyzed proteins obtained from fishery by-products have numerous physiological functions due to their bioactive peptides and can improve human health and prevent chronic diseases due to their antioxidant and antimicrobial properties. In the present study, shrimp waste protein was hydrolyzed by alcalase enzyme and protease extracted from Bacillus salsus, and the results obtained indicated that alcalase was less able to hydrolyze protein than the enzyme obtained from Bacillus salsus. The results showed that the degree of hydrolysis increased with the passage of hydrolysis time, and the highest degree of protein hydrolysis (43.80%) was obtained from the sample hydrolyzed with the bacterial enzyme at 3 hours and the highest value (39.67%) by the alcalase enzyme at 5 hours. It was also found that the samples hydrolyzed with the bacterial enzyme had more foam formation over time than the samples hydrolyzed by alcalase. The highest foaming rate was observed in samples hydrolyzed with Bacillus enzyme and 2% protein concentration. The stability of the foam produced decreased over time in both treatments and the trend of stability decrease was slower in the treatment hydrolyzed with alcalase. It was also found that the samples obtained with both enzymes at a concentration of 0.5% showed the highest emulsion stability. A recent study shows that the enzyme extracted from Bacillus salsus can be used as a new, economical and efficient replacement for the alcalase enzyme.

کلیدواژه‌ها [English]

  • Shrimp waste
  • protein hydrolysis
  • alkalase
  • Bacillus salsus
  • foam stability

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مجله بهره برداری و پرورش آبزیان
دوره 14، شماره 4
دی 1404
صفحه 39-58

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