علوم زیستی دریا
Seyed Mahmoud Rabiei; Sakineh Yeganeh; Mina Esmaeili Kharyeki
Abstract
In the present study, the antioxidant properties of protein hydrolysate produced from Caspian mullet by-products at different hydrolysis times were investigated. For this purpose, 20 pieces of Mullet fish with average weight of 300±50 g were prepared, and their by-products including head, fins ...
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In the present study, the antioxidant properties of protein hydrolysate produced from Caspian mullet by-products at different hydrolysis times were investigated. For this purpose, 20 pieces of Mullet fish with average weight of 300±50 g were prepared, and their by-products including head, fins and viscera were used for hydrolysis by alcalase enzyme 2.4 L (concentration 1.5%, temperature 55 ° C and pH 8) at different hydrolysis times including 30, 60, 120 and 180 minutes. Results showed that protein and ash content of protein hydrolysate powder were significantly increased and fat content significantly decreased compared to the raw samples (p <0.05). The soluble protein and the degree of hydrolysis of Mullet by-products increased with increasing the hydrolysis time up to 120 min (p>0.05). Free radical scavenging (DPPH) assay showed that increased with increasing the protein concentration up to 120 min. (p<0.05). The lowest IC50 value of DPPH scavenging activity was obtained at 120 and 180 min (1.04±0.06 and 1.01±0.01 mg/ml, respectively) (p<0.05). With increasing protein concentration and time of hydrolysis, the reduction ferric ion power increased significantly at all times and protein concentrations (p <0.05). Moreover, ABTS increased with increasing hydrolysis time up to 120 min (p <0.05). In general, due to the proper performance of the Mullet by-products protein hydrolysate on DPPH and ABTS free radicals scavenging and the ferric ion reduction, it can be stated that, this product can be used as an antioxidant compound.