استخراج ژلاتین به کمک آبکافت آنزیمی از پوست ماهی هوور (thunnus tonggol )

ژﻻﺗﯿﻦ ﯾﮏ ﺗﺮﮐﯿﺐ ﭘﺮوﺗﺌﯿﻨﯽ ﻗﺎﺑﻞ ﺣﻞ در آب اﺳﺖ ﮐﻪ ﺗﻮﺳﻂ ﻫﯿﺪروﻟﯿﺰ ﺟﺰﺋﯽ از ﮐﻼژن ﺑﻪ دﺳﺖ ﻣﯽآﯾﺪ و ﮐﺎرﺑﺮدﻫﺎی ﺑﺴﯿﺎری در ﺻﻨﺎﯾﻊ ﻏﺬاﯾﯽ و ﻋﻠﻮم ﺗﻐﺬﯾﻪ دارد. ﺑﻨﺎﺑﺮاﯾﻦ ﭘﮋوﻫﺶ ﺣﺎل ﺣﺎﺿﺮ در راﺑﻄﻪ ﺑﺎ اﺳﺘﺨﺮاج ژﻻﺗﯿﻦ از ﻣﻨﺎﺑﻊ ارزان و در دﺳﺘﺮس اﻧﺠﺎم ﺷﺪ. در اﯾﻦ ﻣﻄﺎﻟﻌﻪ ﺗﺄﺛﯿﺮ ﺳﻪ ﻓﺎﮐﺘﻮر دﻣﺎ در ﺳﻪ ﺳﻄﺢ 30، 40 و 50 درﺟﻪ ﺳﺎﻧﺘﯽ ﮔﺮاد، آﻧﺰﯾﻢ در ﺳﻪ ﺳﻄﺢ 0 /01%، 0 /055% و 0/1%وزﻧﯽ-وزﻧﯽ و ph در ﺳﻪ ﺳﻄﺢ 2، 3 و 4 ﺑﺮ روی اﺳﺘﺨﺮاج ژﻻﺗﯿﻦ از ﭘﻮﺳﺖ ﻣﺎﻫﯽ ﻫﻮور ﺑﺮرﺳﯽ ﮔﺮدﯾﺪ. در اﯾﻦ راﺳﺘﺎ اﺳﺘﺤﮑﺎم ژل، ﺑﺎزده و رﻧﮓ ﭘﻮدر ژﻻﺗﯿﻦﻫﺎی اﺳﺘﺨﺮاجﺷﺪه اﻧﺪازه ﮔﯿﺮی ﺷﺪ. ﻧﺘﺎﯾﺞ ﻧﺸﺎن داد ﺑﺎ اﻓﺰاﯾﺶ ph و درﺻﺪ آﻧﺰﯾﻢ، اﺳﺘﺤﮑﺎم ژل اﻓﺰاﯾﺶ ﯾﺎﻓﺖ )0 /05p(. ﺑﯿﺸﺘﺮﯾﻦ اﺳﺘﺤﮑﺎم ژل ﻣﺮﺑﻮط ﺑﻪ ﺗﯿﻤﺎر ﺑﺎ دﻣﺎی 30 درﺟﻪ ﺳﺎﻧﺘﯽﮔﺮاد و درﺻﺪ آﻧﺰﯾﻢ 0/1 وزﻧﯽ-وزﻧﯽ و 4= ph ﻣﺸﺎﻫﺪه ﺷﺪ. ﺑﺮرﺳﯽ رﻧﮓ ژﻻﺗﯿﻦ ﻧﺸﺎن داد ﮐﻪ ﻣﯿﺰان روﺷﻨﺎﯾﯽ l*)(، ﻗﺮﻣﺰی )a*( و ﺳﻔﯿﺪی )w( در ﭘﻮدر ژﻻﺗﯿﻦ اﺳﺘﺨﺮاج ﺷﺪه ﺑﻪ روش آﻧﺰﯾﻤﯽ ﺑﯿﺸﺘﺮ از روش ﺷﯿﻤﯿﺎﯾﯽ ﺑﻮده ) 0 /05

enzymatic assisted extraction of gelatin from thunnus tonggol skin

gelatin is a water soluble component and is achievable as a result of partial hydrolysis of collagen and it has many applications in food industry and nutrition science. therefore, the current research was conducted in relation to gelatin extraction from inexpensive  and available sources.  the aim of this study was to evaluate the effects of temperature at three levels of 30, 40 and 50 ºc, enzyme at 0.055%, 0.01% and 0.1% (w/w) levels and ph at 2, 3 and 4 levels on the quality of extracted gelatin from thunnus tonggol skin. accordingly, the firmness, yield and color of resultant gelatin were determined.  based on the results, despite form temperature, by increasing of ph and enzyme percentage, the firmness of gelatin was increased (p<0.05). the highest firmness was recorded at 30 ºc, 0.1% enzyme at ph=4. the color data revealed that lightness (l*), redness (a*) and whiteness of enzymatic extracted gelatin powder was higher that the chemical extracted one (p<0.05). the highest lightness was observed at 40 c, 0.055% enzyme at ph=3.  according to the results, the highest gelatin yield as 21.65% was related to the enzymatic assisted method at 50 ºc, 0.01% enzyme at ph=2, whereas it was obtained as 10% at the chemical extraction method.  in conclusion, by application of 30 c and 0.1% enzyme at ph=4 the highest gelatin yield is achievable, while using 50 c and 0.01% enzyme at ph=2 could results the gelatin with the highest firmness.