استخراج آنزیمی پلی‌ساکارید سولفاته از پوست ماهی قزل‌آلای رنگین کمان (Oncorhynchus mykiss) و بررسی شیمیایی، خواص ضداکسیدانی و کارکردی آن

مجله پژوهشهای علوم و صنایع غذایی ایران

دوره 18، شماره 5 - شماره پیاپی 77، آذر و دی 1401، صفحه 725-738   

نوع مقاله: مقاله پژوهشی فارسی

شناسه دیجیتال (DOI): 10.22067/ifstrj.2022.72999.1102

نویسندگان

شهاب نقدی¹؛ مسعود رضائی^{* 1}؛ مهدی عبدالهی²؛ مهدی طبرسا¹

¹گروه فرآوری محصولات شیلاتی، دانشکده منابع طبیعی و علوم دریایی، دانشگاه تربیت مدرس، نور، ایران.

²گروه زیست‌شناسی و مهندسی بیولوژیکی، علوم غذایی و تغذیه، دانشگاه صنعتی چالمرز، گوتنبرگ، سوئد.

چکیده

در مطالعه حاضر پلی‌ساکارید سولفاته از پوست ماهی قزل‌آلا توسط آنزیم پپسین استخراج شد و آنالیزهای FTIR، کربوهیدرات، سولفات، یورونیک اسید و پروتئین آن انجام شد. نتایج آنالیز شیمیایی پلی‌ساکاریدهای استخراج شده نشان داد که بازده استخراج 02/0 ±23/3% بود، همچنین درصد کربوهیدارت و پروتئین نمونه به‌دست آمده 56/2 ±03/57، 43/0 ±78/7 بود. همچنین مقدار سولفات و یورونیک اسید به‌ترتیب 77/0 ±54/6 و 43/0 ±86/3 بود. نتایج طیف‌سنجی مادون قرمز نشان داد یک پیک پهن در ناحیه 3350 تا cm^-1 3450 مربوط به گروه –OH و باند خمشی سولفات S=O در ناحیه cm^-1 1245 ظهور پیدا کرد. یک روند افزایشی و معنی‌دار در غلظت‌های مختلف مورد استفاده برای تست DPPH مشاهده شد (p<0.05) که بالاترین قدرت خنثی‌کنندگی (85/38%) در غلظت 2 میلی‌گرم/ میلی‌لیتر مشاهده شد. بالاترین درصد شلاته‌کنندگی رادیکال ABTS در غلظت 4 میلی‌گرم بر میلی‌لیتر آب مقطر با درصد (70/71%) مشاهده شد (p<0.05). نتایج شلاته‌کنندگی یون‌های فروزین پلی‌ساکارید استخراج شده نشان داد که بالاترین درصد شلاته‌کنندگی 43/98% بود (p<0.05). ظرفیت کف‌کنندگی، خواص پایداری کف و ظرفیت امولیسیون‌کنندگی نمونه مورد مطالعه حاکی از یک روند افزایشی با افزایش غلظت نمونه بود (p<0.05) و غلظت 10% پلی‌ساکارید سولفاته استفاده شده بالاترین درصد کف‌کنندگی (22/72%) و پایداری کف (22/62%) را از خود نشان داده است (p<0.05). خاصیت امولیسیون‌کنندگی پلی‌ساکارید سولفاته استخراج شده در برابر روغن سویا در تمامی غلظت‌های استفاده شده بیشتر از روغن آفتابگردان بود (p<0.05) و بالاترین مقدار این خاصیت مربوط به غلظت 10% با عدد 57/86% و 59/92% به‌ترتیب در برابر روغن آفتابگردان و روغن سویا بود (p<0.05).   

کلیدواژه‌ها

ماهی قزل‌آلای رنگین کمان (Oncorhynchus mykiss)؛ پلی‌ساکارید سولفاته؛ ضداکسیدانی؛ کف‌کنندگی؛ امولیسیون‌کنندگی

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