Balık unundan protein hidrolizatı eldesi, biyoaktif ve fonksiyonel özelliklerinin belirlenmesi
Yükleniyor...
Dosyalar
Tarih
2024
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Hatay Mustafa Kemal Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu tez çalışmasında, balık işleme endüstrisinin yan ürünü olan balık unundan protein hidrolizatlarının elde edilerek fonksiyonel (emülsifikasyon aktivite ve kapasitesi, köpük oluşturma kapasitesi ve stabilitesi, yağ bağlama kapasitesi ve su tutma kapasitesi) ve biyoaktivite (antioksidan kapasite, ACE inhibisyon, α-amilaz inhibisyon ve pankreatik lipaz inhibisyon) özelliklerinin belirlenmesi ve hidrolize proteinin biyoaktif ve fonksiyonel özelliklerinin optimizasyonu amaçlanmıştır. Protein hidrolizatı elde etmek için tepki yüzey yöntemi kullanılarak 13 deneme kurulmuştur. Deneme planındaki bağımsız değişkenler E/S oranı (%1-3) ve hidroliz süresi (60-180 dk) olarak seçilmiştir. Hidrolizatların hidroliz derecesi, çözünür protein miktarı, protein miktarı sırasıyla %11.7±0.2-16.8±0.5, %24.7±1.6-28.5±0.6, %80.5±0,40-86.7±0.6 aralıklarında bulunmuştur. E/S oranı ve hidroliz süresi arttıkça bu özellikler de artmış ve bu artışlar istatistiksel olarak önemli bulunmuştur (p<0.05). Hidrolizatların biyoaktif özelliklerinden ACE, α-amilaz ve pankreatik lipaz inhibisyon değerleri sırasıyla %23.7±1.2-66.7±1.2, %23.5±1.6-36.3±0.4, %13.2±0.67-26.6±0.94 aralıklarında bulunmuştur. İncelenen antioksidan özelliklerinden DPPH radikalı temizleme aktivite ve FRAP kapasite değerleri sırasıyla 22.4±0.78-72.8±0.3 ve 0.32±0.01-1.06±0.06 µM TE/mg hidrolizat olarak belirlenmiştir. E/S oranı ve hidroliz süresinin artmasıyla biyoaktif özellikler de artmış ve bu artışlar istastiksel olarak önemli bulunmuştur. Hidrolizatların fonksiyonel özellikleri incelendiğinde EAI, ESI, köpük oluşturma kapasite ve stabilite değerleri, yağ bağlama ve su tutma kapasiteleri sırası ile 18.2±0.7-37.9±0.71 m2/g, 31±1.0-93±1.0 dk, %36.0±3.3-104.7±4.1, %19.3±2.5-73.4±2.5, 4.16±0.06-4.79±0.16 g yağ/ g hidrolizat ve 2.17±0.01-2,68±0,07 g su/g hidrolizat aralıklarında bulunmuştur. E/S oranı ve hidroliz süresinin artmasıyla fonksiyonel özellikler azalmış ve bu azalışlar istastiksel olarak önemli bulunmuştur. Biyoaktif özelliklerin optimizasyonu sonucunda %90 değerinde kabul edilen hidrolize proteinin bağımsız değişkenlerinin aralıkları E/S %3 ve süre 180 dk olarak ve biyoaktif özellikleri; hidroliz derecesi %16, suda çözünür protein %28.08, ACE inhibisyon aktivitesi %57.31, DPPH temizleme aktivitesi %76,53, FRAP kapasitesi 0,91 µM TE/mg, pankreatik lipaz inhibisyonu %24.48, α-amilaz inhibisyon aktivitesi ise %32 olarak belirlenmiştir. Fonksiyonel özelliklerin optimizasyonunda %78 değerinde kabul edilen hidrolize proteinin bağımsız değişkenlerinin aralıkları E/S %1 ve süre 60 dk olarak ve fonksiyonel özellikleri; hidroliz derecesi %11.67, emülsiyon aktivitesi 36.51 m2/g, emülsiyon stabilitesi 90.02 dk, köpük oluşturma kapasitesi %102.74, köpük oluşturma stabilitesi %74.75, su tutma kapasitesi 2.38 g su/g hidrolizat, yağ bağlama kapasitesi 4.37 g yağ/g hidrolizat olarak belirlenmiştir. Elde edilen protein hidrolizatlarının potansiyel bir antioksidatif, ACE inhibitör, antidiyabetik ve antiobezidik peptit kaynağı olarak biyoaktif özelliği arttırılmış fonksiyonel gıdaların geliştirilmesinde ve protein hidrolizatlarının fonksiyonel özellikleri nedeniyle gıda sanayiinde gıda katkı maddesi olarak kullanılabileceği belirlenmiştir.
In this thesis study, the aim was to obtain protein hydrolysates from fish flour, a by-product of the fish processing industry, and determine their functional (emulsification activity and capacity, foam formation capacity and stability, fat binding capacity, and water holding capacity) and bioactive (antioxidant capacity, ACE inhibition, α-amylase inhibition, and pancreatic lipase inhibition) properties, as well as to optimize the bioactive and functional properties of the hydrolyzed protein. Thirteen experiments were set up using the RSM to obtain the protein hydrolysate. The independent variables in the experimental design were selected as the E/S ratio (1-3%) and hydrolysis time (60-180 min). The degree of hydrolysis of the hydrolysates, soluble protein content, and protein content ranged from 11.7±0.2 to 16.8±0.5%, 24.7±1.6 to 28.5±0.6%, and 80.5±0.40 to 86.7±0.6%, respectively. The bioactive properties of the hydrolysates, including ACE, α-amylase, and pancreatic lipase inhibition values, ranged from 23.7±1.2 to 66.7±1.2%, 23.5±1.6 to 36.3±0.4%, and 13.2±0.67 to 26.6±0.94%, respectively. The DPPH radical scavenging activity and FRAP capacity values, as examined antioxidant properties, were determined to be in the range of 22.4±0.78 to 72.8±0.3 and 0.32±0.01 to 1.06±0.06 µM TE/mg hydrolysate, respectively. When the functional properties of the hydrolysates were examined, the values of EAI, ESI, foam formation capacity and stability, fat binding, and water holding capacities ranged from 18.2±0.7 to 37.9±0.71 m2/g, 31±1.0 to 93±1.0 min, 36.0±3.3 to 104.7±4.1%, 19.3±2.5 to 73.4±2.5%, 4.16±0.06 to 4.79±0.16 g fat/g hydrolysate, and 2.17±0.01 to 2.68±0.07 g water/g hydrolysate, respectively. As the E/S ratio and hydrolysis time increased, the functional properties decreased, and these decreases were statistically significant. Through the optimization of the bioactive properties, the ranges of the independent variables of the hydrolyzed protein, accepted at 90%, were determined as E/S 3% and time 180 min, with bioactive properties; degree of hydrolysis 16%, soluble protein in water 28.08%, ACE inhibition activity 57.31%, DPPH scavenging activity 76.53%, FRAP capacity 0.91 µM TE/mg, pancreatic lipase inhibition 24.48%, and α-amylase inhibition activity 32%. For the optimization of the functional properties, the ranges of the independent variables of the hydrolyzed protein, accepted at 78%, were determined as E/S 1% and time 60 min, with functional properties; degree of hydrolysis 11.67%, emulsion activity 36.51 m2/g, emulsion stability 90.02 min, foam formation capacity 102.74%, foam formation stability 74.75%, water holding capacity 2.38 g water/g hydrolysate, and fat binding capacity 4.37 g fat/g hydrolysate. It was determined that the obtained protein hydrolysates could be used as potential sources of antioxidative, ACE inhibitory, antidiabetic, and antiobesity peptides to develop functional foods with enhanced bioactive properties, and due to their functional properties, they could be used in the food industry as food additives.
In this thesis study, the aim was to obtain protein hydrolysates from fish flour, a by-product of the fish processing industry, and determine their functional (emulsification activity and capacity, foam formation capacity and stability, fat binding capacity, and water holding capacity) and bioactive (antioxidant capacity, ACE inhibition, α-amylase inhibition, and pancreatic lipase inhibition) properties, as well as to optimize the bioactive and functional properties of the hydrolyzed protein. Thirteen experiments were set up using the RSM to obtain the protein hydrolysate. The independent variables in the experimental design were selected as the E/S ratio (1-3%) and hydrolysis time (60-180 min). The degree of hydrolysis of the hydrolysates, soluble protein content, and protein content ranged from 11.7±0.2 to 16.8±0.5%, 24.7±1.6 to 28.5±0.6%, and 80.5±0.40 to 86.7±0.6%, respectively. The bioactive properties of the hydrolysates, including ACE, α-amylase, and pancreatic lipase inhibition values, ranged from 23.7±1.2 to 66.7±1.2%, 23.5±1.6 to 36.3±0.4%, and 13.2±0.67 to 26.6±0.94%, respectively. The DPPH radical scavenging activity and FRAP capacity values, as examined antioxidant properties, were determined to be in the range of 22.4±0.78 to 72.8±0.3 and 0.32±0.01 to 1.06±0.06 µM TE/mg hydrolysate, respectively. When the functional properties of the hydrolysates were examined, the values of EAI, ESI, foam formation capacity and stability, fat binding, and water holding capacities ranged from 18.2±0.7 to 37.9±0.71 m2/g, 31±1.0 to 93±1.0 min, 36.0±3.3 to 104.7±4.1%, 19.3±2.5 to 73.4±2.5%, 4.16±0.06 to 4.79±0.16 g fat/g hydrolysate, and 2.17±0.01 to 2.68±0.07 g water/g hydrolysate, respectively. As the E/S ratio and hydrolysis time increased, the functional properties decreased, and these decreases were statistically significant. Through the optimization of the bioactive properties, the ranges of the independent variables of the hydrolyzed protein, accepted at 90%, were determined as E/S 3% and time 180 min, with bioactive properties; degree of hydrolysis 16%, soluble protein in water 28.08%, ACE inhibition activity 57.31%, DPPH scavenging activity 76.53%, FRAP capacity 0.91 µM TE/mg, pancreatic lipase inhibition 24.48%, and α-amylase inhibition activity 32%. For the optimization of the functional properties, the ranges of the independent variables of the hydrolyzed protein, accepted at 78%, were determined as E/S 1% and time 60 min, with functional properties; degree of hydrolysis 11.67%, emulsion activity 36.51 m2/g, emulsion stability 90.02 min, foam formation capacity 102.74%, foam formation stability 74.75%, water holding capacity 2.38 g water/g hydrolysate, and fat binding capacity 4.37 g fat/g hydrolysate. It was determined that the obtained protein hydrolysates could be used as potential sources of antioxidative, ACE inhibitory, antidiabetic, and antiobesity peptides to develop functional foods with enhanced bioactive properties, and due to their functional properties, they could be used in the food industry as food additives.
Açıklama
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
