نوع مقاله : مقاله کامل علمی - پژوهشی
نویسندگان
1 گروه شیلات،دانشکده علوم دامی و شیلات،دانشگاهعلوم کشاورزی و منابع طبیعی ساری
2 گروه شیلات ،دانشکده علوم دامی و شیلات،دانشگاه علوم کشاورزی و منابع طبیعی ساری
3 گروه شیلات،دانشکده علوم دامی و شیلات،دانشگاه علوم کشاورزی و منابع طبیعی ساری
چکیده
کلیدواژهها
موضوعات
عنوان مقاله [English]
نویسندگان [English]
Ultrasound and microwave are new technologies that have recently been widely used to perform hydrolysis. The aim of this study is to investigate the effect of modern ultrasound and microwave technologies on the properties of hydrolyzed protein of the microalgae Chlorella vulgaris. For this purpose, the microalgae Chlorella vulgaris was hydrolyzed with alcalase enzyme (temperature 50 ° C, concentration 100 mg enzyme, pH = 8, for four hours) under ultrasound waves (70 W for 10 minutes) and microwave (90 ° C for 10 minutes). The results showed that the protein content with a value of (59.67 ± 0.12%) in the algae Chlorella vulgaris has the highest level. Among the chemical compositions of protein hydrolysate, the highest protein content was related to protein hydrolyzed with ultrasound with a value of (89.19±0.24%) (p<0.05) and the highest moisture, ash and fat content was related to enzymatic hydrolysis with values of 3.8±0.73, 8.2±0.22 and 14.37±0.07%, respectively (p<0.05). The degree of hydrolysis increased with the use of microwave and ultrasound and the highest value was related to ultrasound hydrolysis with 37.98±0.76% (p<0.05). The antioxidant performance was also improved by using pretreatment, such that the ultrasound hydrolyzed sample showed the highest value at all concentrations (p<0.05). The highest IC50 values of DPPH and ABTS radical scavenging power in ultrasound treatment were 0.22 ± 0.01 and 0.32 ± 0.02 mg/mL, respectively (p<0.05). In general, the results showed that the use of modern methods such as microwave and ultrasound can improve the antioxidant performance of Chlorella vulgaris algae hydrolysate.
کلیدواژهها [English]
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