fa تولید پروتئین هیدرولیز شده از ضایعات ماهی زالون (Alosa caspia) با استفاده از آنزیم آلکالاز شیلات Fisheries پژوهشي Research <div style="text-align: justify;"><span style="font-family:b mitra;">در</span> <span style="font-family:b mitra;">تحقیق</span> <span style="font-family:b mitra;">حاضر</span> <span style="font-family:b mitra;">پروتئین</span> <span style="font-family:b mitra;">هیدرولیز</span> <span style="font-family:b mitra;">شده</span> <span style="font-family:b mitra;">از</span> <a name="OLE_LINK27"></a><a name="OLE_LINK26"><span style="font-family:b mitra;">ضایعات</span></a><span style="font-family:b mitra;"> (سر، پوست، امعاء و احشاء) ماهی زالون (</span><em><span dir="LTR">Alosa caspia</span></em><span style="font-family:b mitra;">) گونه&nbsp; </span><em><span dir="LTR">Clupeonella</span></em><span style="font-family:b mitra;"> در دریای خزر تولید</span> <span style="font-family:b mitra;">شد (1394). پروتئین</span> <span style="font-family:b mitra;">هیدرولیز در سه زمان مختلف (15، 30 و 60 دقیقه)، با استفاده از آنزیم تجاری آلکالاز در </span><span dir="LTR">pH</span> <span style="font-family:b mitra;">5/8 (</span><span dir="LTR">pH</span><span style="font-family:b mitra;"> بهینه فعالیت آنزیم آلکالاز) و </span><span style="font-family:b mitra;">با نسبت آنزیم به سوبسترای</span><span style="font-family:b mitra;"> نمونه اولیه (1 به 100)،</span><span style="font-family:b mitra;"> در درجه حرارت 50 درجه سانتی گراد تولید شد. نتایج نشان</span> <span style="font-family:b mitra;">داد</span> <span style="font-family:b mitra;">که</span> <span style="font-family:b mitra;">پروتئین</span> <span style="font-family:b mitra;">هیدرولیز</span> <span style="font-family:b mitra;">شده</span> <span style="font-family:b mitra;">در زمان 60 دقیقه</span> <span style="font-family:b mitra;">به‌صورت</span> <span style="font-family:b mitra;">معنی‌داری</span> <span style="font-family:b mitra;">ازلحاظ</span> <span style="font-family:b mitra;">میزان</span> <span style="font-family:b mitra;">بازیافت</span> <span style="font-family:b mitra;">پروتئینی و</span> <span style="font-family:b mitra;">درجه هیدرولیزاسیون</span> <span style="font-family:b mitra;">بالاتر</span> <span style="font-family:b mitra;">از</span> <span style="font-family:b mitra;">سایر</span> <span style="font-family:b mitra;">پروتئین‌های</span> <span style="font-family:b mitra;">هیدرولیز</span> <span style="font-family:b mitra;">شده</span> <span style="font-family:b mitra;">بود <a name="OLE_LINK264"></a><a name="OLE_LINK16">(05/0></a></span><span dir="LTR">P</span><span style="font-family:b mitra;">)</span><span style="font-family:b mitra;">. میزان پروتئین و چربی به ترتیب 91/78 و 09/0 درصد بودند. شاخص</span> <span style="font-family:b mitra;">شیمیایی</span> <span style="font-family:b mitra;">نشان</span> <span style="font-family:b mitra;">داد</span> <span style="font-family:b mitra;">که</span> <span style="font-family:b mitra;">پروتئین</span> <span style="font-family:b mitra;">هیدرولیز</span> <span style="font-family:b mitra;">شده،</span> <span style="font-family:b mitra;">به‌خوبی</span> <span style="font-family:b mitra;">می‌توانند نیاز</span> <span style="font-family:b mitra;">یک</span> <span style="font-family:b mitra;">انسان</span> <span style="font-family:b mitra;">بالغ</span> <span style="font-family:b mitra;">به</span> <span style="font-family:b mitra;">اسیدهای</span> <span style="font-family:b mitra;">آمینه</span> <span style="font-family:b mitra;">را</span> <span style="font-family:b mitra;">مرتفع</span> <span style="font-family:b mitra;">سازد. همچنین</span> <span style="font-family:b mitra;">نتایج</span> <span style="font-family:b mitra;">مربوط</span> <span style="font-family:b mitra;">به</span> <span style="font-family:b mitra;">نرخ</span> <span style="font-family:b mitra;">کارایی</span> <span style="font-family:b mitra;">پروتئین‌ها</span> <span style="font-family:b mitra;">نیز حاکی</span> <span style="font-family:b mitra;">از</span> <span style="font-family:b mitra;">بالا</span> <span style="font-family:b mitra;">بودن</span> <span style="font-family:b mitra;">ارزش</span> <span style="font-family:b mitra;">غذایی آن‌ها</span> <span style="font-family:b mitra;">بود</span><span dir="LTR">.</span><span style="font-family:b mitra;"> با</span> <span style="font-family:b mitra;">توجه</span> <span style="font-family:b mitra;">به</span> <span style="font-family:b mitra;">ارزش</span> <span style="font-family:b mitra;">غذایی</span> <span style="font-family:b mitra;">بالا،</span> <span style="font-family:b mitra;">می‌توان</span> <span style="font-family:b mitra;">کاربرد</span> <span style="font-family:b mitra;">آن</span> <span style="font-family:b mitra;">را</span> <span style="font-family:b mitra;">در</span> <span style="font-family:b mitra;">جیره</span> <span style="font-family:b mitra;">غذایی آبزیان</span> <span style="font-family:b mitra;">توصیه</span> <span style="font-family:b mitra;">نمود</span><span dir="LTR">.</span><span style="font-family:b mitra;"></span></div> <div style="text-align: justify;">Protein hydrolysates were produced from by-products (head, skin and viscera) of Caspian shad (<em>Alosa caspia</em>), a major <em>Clupeonella</em> species in the Caspian Sea (2016). &nbsp;Hydrolysis was performed at three different times (15, 30 and 60 min), pH 8.5, using commercial enzyme Alcalase and an enzyme to substrate ratio of (1 to 100) by-product at 50&deg;C. The results indicated that, Protein recovery and degree of hydrolysis increased with increasing incubation time (60 min) (P<0.05). Protein and lipid content of the hydrolysate were 78.91%, and 0.09%, respectively. The chemical score results showed that hydrolysates could fulfill human amino acid requirements. The protein efficiency ratio showed that hydrolysates had high nutritional value. According to high nutritional values, this can be used as protein source in fish feed.</div> ماهی زالون, هیدرولیز آنزیمی, آنزیم آلکالاز, ارزش غذایی Caspian shad, Enzymatic hydrolysis, Alcalase, Nutritional value. 87 95 http://jmb.ahvaz.iau.ir/browse.php?a_code=A-10-365-6&slc_lang=fa&sid=1 Mahrokh Nemati ماهرخ نعمتی 10031947532846005152 10031947532846005152 No Department of Fisheries, Qaemshahr Branch, Islamic Azad University, Qaemshahr, Iran Seyed Rohollah Javadian روح الله جوادیان 10031947532846005153 10031947532846005153 Yes Department of Fisheries, Qaemshahr Branch, Islamic Azad University, Qaemshahr, Iran Mojtabah Keshavarz مجتبی کشاورز 10031947532846005154 10031947532846005154 No Department of Fisheries, Qaemshahr Branch, Islamic Azad University, Qaemshahr, Iran