جستجوی مقالات مرتبط با کلیدواژه « آلکالاز » در نشریات گروه « صنایع غذایی »

Oxidation in living organs causes dangerous diseases, including cancer, and in food, it causes spoilage and heavy economic losses. Synthetic antioxidants have adverse and dangerous effects on human health, therefore identifying natural antioxidant compounds is one of the main needs of the food industry. In fish processing industries, about 50-70% of fish, which are potential sources of valuable nutritional compounds such as essential amino acids, are produced as waste. Therefore, finding a way to optimally use these wastes and produce healthy compounds with high added value such as bioactive peptides has great importance. In this research, the effect of hydrolysis conditions (time: 30-300 min and enzyme concentration 0.5-3 %) and type of protease (alcalase and pancreatin) on the degree of hydrolysis and antioxidant properties (DPPH radical scavenging activity, Fe chelating activity, nitric oxide radical inhibition, total antioxidant capacity and Fe reducing power) of protein hydrolysate from skipjack viscera was investigated using the response surface methodology. The results showed that the optimum conditions for achieving the most antioxidant properties with alcalase and pancreatin were: hydrolysis time of 146.9 and 171.67 minutes and enzyme concentration of 1.94 and 2.17%; in these conditions, the degree of hydrolysis of the produced protein hydrolysates was 25.12% and 20.35%, respectively. Comparing the antioxidant properties of hydrolysates produced by both proteases showed that the alcalase enzyme led to the production of protein hydrolysates with stronger antioxidant properties than pancreatin. Therefore, it can be concluded that the protein hydrolysate of the skipjack fish viscera using alcalase enzyme as a healthy and value-added product can be used in the production of functional products and health supplements.

Considering that humanity is currently facing major problems such as cardiovascular diseases, researchers have found that there is a tight relationship between nutrition and health. Thus, there are extensive studies conducted on enriching food products and beverages with a variety of salutary compounds (such as nutraceutical food) and producing functional food. The present study aimed at investigating the effect of enzymatic hydrolysis process time with alcalase and pancreatin on the functional properties of bioactive peptides derived from enzymatic hydrolysis of defatted Bunium persicum Bioss. pressed cake. The hydrolysis process was performed using alcalase and pancreatin enzymes in the ratio of enzyme to substrate (2% w/w) at different times (40-240 min). The solubility of hydrolyzed proteins derived from defatted Bunium persicum Bioss. pressed cake under acidic conditions (pH = 4- 5) was increased from about 20% to more than 60% following just hydrolysis for 40 min. Generally, by increasing the time and degree of hydrolysis, the solubility of the hydrolysates in both enzymes was significantly increased (p<0.05) at the isoelectric point of the protein. Thus, as the degree of hydrolysis was increased, the sensitivity to pH was decreased and the solubility was maintained in a wide range of pH. The emulsion activity index (ESI) and its stability were reached their maximum values following the enzymatic hydrolysis of the defatted Bunium persicum Bioss. pressed cake with pancreatin and alcalase peaked for 40 minutes under acidic pH. Considering the evaluated functional properties such as protein emulsion and foaming, the results indicated that hydrolyzed proteins for 40 minutes with alcalase have better functional properties than other treatments with pancreatin or other times.

Leishmaniasis is one of the intracellular parasitic diseases that is known as the most common infectious disease after AIDS, tuberculosis and malaria. Leishmaniasis is among the 6 most prevalent endemic diseases and is in fact a tropical and subtropical disease caused by intracellular parasites worldwide. In recent years, treatment of leishmaniasis has been associated with risks due to drug resistance and problems related to the side effects of conventional drugs. The disease is found on all continents except Oceania and is endemic to enclosed areas in North Africa, southern Europe, the Middle East, southeastern Mexico, and Central and South America. The aim of this study was to investigate the cytotoxic effect of bioactive peptides obtained from hydrolysis of tiger squid muscle on promastigotes of Leishmania major.

The variables of enzyme type, ratio of enzyme concentration to substrate, time of hydrolysis and drying method were studied on the characteristics of hydrolysis protein. After determining the percentage of white muscle protein of squid caught from Bushehr port, alkalase and papain enzymes were used at 5% levels for 180 minutes for hydrolysis. Production percentage, protein peptide powder, total antioxidant capacity (TAC), radical scavenging activity of DPPH, nitric oxide (NO) and total thiol groups were measured. Also, the cytotoxicity of Leishmania major promastigotes was evaluated using MTT method. Glucantime was used as a positive control and the untreated group was used as a negative control.

Muscle hydrolysis with 5% Alkalase enzyme caused the highest degree of hydrolysis (63%) and in general, the concentration of 5% of enzymes had a higher degree of hydrolysis than the concentration of 2.5%. Analysis of variance showed that the effect of enzyme, drying time and drying method on all measured variables had a statistically significant difference at the level of one percent (p <0.01). The effect of concentration on peptide dry powder, peptide protein, TAC and thiol was significant. However, no statistically significant difference was observed between enzyme concentrations in DPPH and Nitric Oxide. The dual interaction of enzyme × concentration on the variables of dry powder of peptide and Thiol at the level of 1% showed a statistically significant difference (p <0.01). However, the interaction of enzyme × concentration on other variables was not significant. The results showed that the dual interaction of enzyme × time on all studied variables showed a statistically significant difference. (p <0.01). The dual interaction effect of enzyme × drying method was significant only on Nitric Oxide and Thiol variables (p <0.01). Also, statistical results using analysis of variance showed that the dual interaction effect of concentration × time on the variables of dry peptide powder, peptide powder protein and Thiol had a statistically significant difference. (p <0.01). The dual interaction effect of concentration × drying method on the variables of peptide dry powder, peptide powder protein, DPPH and Thiol was also significant (p <0.01). Statistical results showed that the dual interaction of drying time × drying method on all studied variables except TAC showed a statistically significant difference (p <0.01). The results of analysis of variance for the triple interactions of enzyme × concentration × time and enzyme × concentration × drying method showed statistically significant difference only on Thiol at the level of one percent (p <0.01). The triple interaction effect of enzyme × time × drying method on protein peptide powder, DPPH, Nitric Oxide and Thiol showed a statistically significant difference at the level of one percent (p <0.01). The results of analysis of variance showed a statistically significant difference (p <0.01) with the triple interaction of concentration × time × drying method on the protein content of peptide powder, DPPH, TAC, Nitric Oxide and Thiol at the level of one percent. Finally, the results of analysis of variance showed that quadruple interaction effect of enzyme concentration × time × drying method on all studied variables had a statistically significant difference at the level of one percent (p <0.01). The results of comparing the mean of the quadruple interaction effect of enzyme × concentration × time× drying method showed that the highest amount of peptide powder, the lowest protein content and the best antioxidant activity are obtained in TAC, DPPH, Nitric Oxide and Thiol using digestion method with the help of 5% Alkalase enzyme for 180 minutes using spray dryer method. The results showed that the degree of protein hydrolysis in muscle with alkalase enzyme was 5% higher than other enzymes studied. With the help of 5% alkalase enzyme in 180 minutes and using spray drying method, the lowest amount of protein in hydrolyzed powder, the best antioxidant activity were obtained in TAC, DPPH, Nitric Oxide, Thiol and the highest cytotoxicity. The highest amount of muscle hydrolysis powder was obtained in the presence of 5% alkalase enzyme in 180 minutes and cooling drying method.

MTT results showed that with increasing the concentration of peptide powder obtained from enzymatic hydrolysis of white tiger squid muscle, the mortality rate of Leishmania major promastigotes increased in all study groups. The best level of IC50 among the studied groups was observed at a concentration of 10 mg / ml of hydrolyzate from 5% alkalase enzyme by spray dryer compared to the control group. The results of this study showed that the hydrolysis protein of Sepia pharaonis white muscle produced with 5% Alkalase enzyme has cytotoxic effect on Leishmania major promastigotes and this effect has shown a stronger activity in hydrolysis prepared using spray drying method than other methods.

In recent years, the aquatic waste as a source of bioactive peptides has been considered by many researchers. Bioactive peptides require protective methods to increase physical stability and, controlled release and optimize efficacy during oral delivery. The aim of this study was to develop an oral phospholipid nanoliposomal system incorporated with bioactive peptides derived from fish protein hydrolysate of common carp (Cyprinus carpio) with separating fractions of peptide in range of 3 kDa to 30 kDa in chitosan coating (0.5%, 1% w/v) by the alkalase enzyme. The results showed that chitosan coating greatly improved the stability of nano-liposomes. The average particle size was in the range of 333.9- 533.9 nm with a zeta potential of -54.03 to +46.3 and a poly dispersity index (PDI) of 0.2- 0.54 in nano-liposomes. The Encapsulation Efficiency (EE%) values were significantly influenced by changes in the concentration of chitosan and the maximum EE% (72.57± 0.51) was observed in the nano-liposome containing peptide with 3 kDa fractions coated with 1% chitosan. Study on the invitro releasing rate of the peptide showed the effect of the coating on the slower release and peptide stability in nano-liposomes.Physical stability evaluation determined a faster release of the peptide from the liposomes after freezing/thawing and freeze-drying / rehydration processes. The results of long-term storage of nano-liposomes at temperatures of 4 and 20 ° C indicated that chitosan coating increased the stability of nano-liposomes by adding membrane thickness and increasing repulsion between the particles. The results of this study showed that encapsulation of bioactive peptide in the liposomal system could be a useful approach for direct application of peptides with bioactive potential in food and drug industry.

Considerable amounts of essential fatty acids in fish oil makes it possible to use in the production of functional foods to meet nutritional needs and beneficial effects on health. One of the major problems is their high susceptibility to oxidative deterioration and consequent production of undesirable flavor. At present, some synthetic compounds are used as antioxidants in food and biological systems, but the use of synthetic antioxidants is of concern due to their potential health hazards. Therefore, the use of natural antioxidants in foods is the first choice. Enzymatic protein hydrolysis has been applied to food industry by-products to produce foods with enhanced functional properties. Antioxidant and antiradical activity of protein hydrolysates from meat, skin, bone, viscera and roes of various aquatic species has been reported. Silver carp (Hypophthalmichthys molitrix) skin (SCS), as low price by-product from minced products processing plants is available in I.R. Iran. Amino acids composition and sequencing determines the functional properties of peptides, which depends on the source of protein, the method and conditions of preparation and molecular weight distribution of resulting hydrolysate. The enzyme type and hydrolysis conditions, including enzyme/substrate ratio, temperature, time and pH, can affect the peptides length and functional properties of protein hydrolysates. The effects of hydrolysate from SCS hydrolyzed by alcalase on some quality features and oxidative stability of microencapsulated Kilka (Clupeonella spp.) oil at pH 6.8 and 3.4 were investigated.

SCS was pre-treated with NaOH and acetic acid, washed and freeze dried. Proteolysis with alcalase (1% w/w) at 50 ºC, without pH adjustment, was performed for 4 hours with gentle stirring. Enzyme inactivated by placing the sample in a boiling water bath for 15 minutes. After centrifugation at 13000 g for 20 minutes, supernatant was removed as silver carp skin hydrolysate (SCSH) and freez dried. Emulsions were prepared with 31.25% dry material. 25% of wall materials (equal proportions of maltodextrin and Hi-Cap®100), fish oil 25% and SCSH (for preparing 1, 2, 3, 4 and 5 mg/mL treatments) in two adjusted pH 3.4 and 6.8, was used. Fish oil was refined using multi-layered column chromatography (alumina-silica gel), and fatty acid composition was determined. The emulsion pre-homogenized by the IKA Ultra-turrax at 15,000 rpm for 2 minutes and finally by a HSTO homogenizer at 350 bar for 5 circle, to produce microemulsion. Effects of treatments on the characteristics and oxidative stability of microencapsulated Kilka oil for 28 days in the dark at 45 ºC were compared by determination of surface oil, microencapsulation efficiency, free oil, emulsion stability (%separation), droplet size, optical microscopic observation of morphology and peroxidation stability.

Results showed significant differences between proximate composition of silver carp skin, before and after pre-treatment and revealed that applied method and conditions reduced the amounts of oil and ash to an acceptable level. No aggregation and cluster formation was observed in optical microscopic images of prepared emulsions. The effects of pH on the droplet size and microencapsulation efficiency were insignificant (p> 0.05), but the amount of free oil and emulsion stability were significant at ≥2 mg/mL concentrations of hydrolysate (p<0.05). Peptides effectively retarded the preoxidation of Kilka oil in the model system. Hydrolysate antioxidant power was dose dependent. Peroxidation trends were nonlinear for control and 1-4 mg/mL treatments. These trends continued linearly, with mild slope for 5 mg/mL, and was similar for 2 pH during 28 days. Hydrolysate of SCS may be used as a natural antioxidant for the production of stable microencapsulated fish oil for the enrichment of various kinds of beverages with a wide range of pH.

  Ponyfish (Leiognathus bindus) includes 54.77% of by catch in the Mahshahr creeks that has no commercial value due to its small size. So the production of value-added products, such as protein hydrolysates with nutritional value could pave the way for full use of this species. By applying enzyme technology for protein recovery in fish processing, it may be possible to produce a broad spectrum of food ingredients or industrial products for a wide range of applications. Use of proteolytic enzymes is an interesting technique for improving the functional properties of food proteins, without lossing their nutritional value. The functional properties of fish protein hydrolysate are important, particularly if they are used as ingredients in human food. Among the functional properties of proteins and hydrolysed proteins, solubility is the most important characteristic which effects other functional properties such as emulsion and foam formation. Enzymatic hydrolysis of fish proteins generates a mixture of free amino acids and oligopeptides, increases the number of polar groups and the solubility of the hydrolysate, and therefore modifies functional characteristics of the proteins, improving their functional quality and bioavailability. The aim of this study was to evaluate the functional properties of fish protein hydrolysate from ponyfish. Ponyfish was hydrolysed using 1% Alcalase during 1, 2, 3, 4 hours. and their evaluated functional properties Were evaluated. The protein hydrolysate solubility in the pH range of 3-9 and emulsifying and foaming properties in concentrations 2.5, 5, 10 mg/ml were studied. Result indicated that the highest rate of hydrolysis was 28.06%, which obtained after 4 hour. The Solubility value were above 90% in the pH range 3-9. The solubility increased at all hydrolysis times by changing the pH of acidic to the alkaline (p˂0.05). Emulsifying activity index (EAI) and emulsifying stability index (ESI) decreased by increasing hydrolysis time and protein concentration (p˂0.05). At the constsnt concentration of hydrolysate used, slight decreases in foam expansion and foam stability were observed when DH of hydrolysate increased (p<0.05). However, at the same DH, foam expansion and foam stability of hydrolysate showed a significant increase by increasing concentration (p<0.05). Results in the present study showed that hydrolysates produced from ponyfish can be used as food ingredients or additives to impart a increase consumer desire characteristic to food products or increase food storage time. Also use it is useful as emulsifying, foaming agents, in sausages, mayonnaise, salad dressings, beverages, creams, etc., all these in a broad pH range

Bee pollen, commonly referred as the ‘‘life-giving dust’’, results from the agglutination of flower pollens with nectar using salivary substances of the honeybees (Almeida-Muradian et al., 2005). Pollen contains 10 to 40% protein, 1 to 13% lipid, 13 to 55% carbohydrates and 2 to 6% minerals. Royal Jelly is produced by enzymatic digesting of bee pollen by proteases and other natural enzymes. Based on dry weight, it contains 27-41% protein, 30% carbohydrates, 8-19% lipids, minerals, trace elements and some vitamins (Sabatini et al., 2009; Wytrychowski et al., 2013). The antioxidant properties of royal jelly and bee pollen, are related to main proteins and phenolic compounds and flavonoids (Nagai and Inue, 2004). The antioxidant activity of peptides can be evaluated using DPPH, radicals scavenging activity, Ferric reducing, Ferrous chelating activity (Khantaphant et al., 2011). Antioxidant and ACE inhibitory activity of pollen, royal jelly and peptides were investigated by different researchers (Bogdanov, 2014; Morais et al., 2011; Salampessy et al., 2015; Marinova and Tchorbanov, 2010; Wiriyaphan et al., 2012). The objective of present research was optimization of enzymatic hydrolysis of bee pollen protein by Alcalase according to its antioxidant and ACE inhibitory activity compared to royal jelly.
The preparation of the bee pollen extract was performed by mixing the bee pollen with water (1:10) (w/v). The macerates were filtered and centrifuged at 12000 g. The obtained supernatant was lyophilized. The royal jelly extract were prepared using method described by Liu et al., 2008. The total phenolic content of the extracts was recorded using the Folin–Ciocalteu method (Moreira et al., 2008). DPPH radical-scavenging activity was determined as described by Bersuder, Hole, and Smith (1998). The ability of the hydrolysate to reduce iron (III) was determined according to the method of Bougatef et al. (2008). Bee pollen was added and homogenized with 5 volumes of distilled water. pH and temperature of the solution were adjusted to pH=8 and 50◦C. Alcalase in the concentration range of 1 to 2% w/w were added to the pollen protein solution. Enzymatic hydrolysis performed during different times 2 to 5 hours. Hydrolysis was stopped by heating at 80˚C for 10 min. The hydrolysats were centrifuged at 4000x g for 30 min to remove the residue. The supernatants were pooled and then lyophilized (Matsuoka et al., 2012). DPPH radical scavenging ability and reducing power of pollen hydrolysates of pollen hydrolysates were measured. Also ACE-inhibitory activity of pollen hydrolysates was measured was assayed by method reported by Nakamura et al. (1995). Statistical analysis of results before hydrolysis was done by SPSS. Optimization of enzymatic hydrolysis was done by Response Surface Methodology (RSM) in Design Expert software.
Total phenol value measured for pollen ranged between 48.15 to 174 mg Gallic acid/g for royal jelly ranged from 9.24 to 87.261 mg Gallic acid/g. Considering that royal jelly is obtained by direct digestion of pollen, the amounts of their phenolic compounds were comparable (Bogdanov, 2014). Phenolic compounds increased by increasing concentration royal jelly and pollen extract in dose dependent manner. Increasing concentrations of royal jelly in range of 300 to 1000 mg/l was more effective than pollen (p

Nowadays, use of new processing method is important for converting by-products into more marketable and acceptable forms to achieve a better utilization. Sea food processing generate protein rich by-products that their quantity depends on processing method. One of the methods for effective protein recovery from this protein rich by-product is preparation of protein hydrolysate through enzymatic, autolytic and chemical hydrolysis. Enzymatic hydrolysis is widely employed to improve the functional and nutritional properties of the fish byproducts. Hydrolysis may be conducted as a method of separating soluble nitrogenous compounds from insoluble particles and fish oil, and offers good predictability of the products. So nitrogen recovery assay can determine enzyme efficiency in separation of soluble protein from insoluble protein. Different factors (Enzyme level, temperature, pH, enzyme to substrate ratio) can effect on the hydrolysis degree, nitrogen recovery and functional properties of protein hydrolysate, so optimization method is used for obtaining the best condition. RSM is a statistical model frequently used for the optimization of complex systems and uses quantitative data from an appropriate experimental design to determine and simultaneously solve multivariate problems. Based on the experimental data, RSM could tell us the optimum conditions to obtain the desired responses, as well as the mathematical model in explaining the relationship between the experimental variables and its responses. Alcalase has great ability to solubilize fish protein and is nonspecific, with an optimum temperature that ranged from 50 to 70°C. It has optimal pH range at the value of 8 to 10 that could reduce the risk of microbial contaminations. Moreover, it has been reported that produced protein hydrolysate by Alcalase had less bitter principles compared to those prepared with papain. Furthermore Alcalase has been documented to be a better candidate for hydrolyzing fish proteins based on enzyme cost per activity.
The Cuttlefish (Sepia offıcinalis) can be found in the south water of Iran including Persian Gulf and Oman Sea and their catch has been recorded about 5102 t according to FAO Statistic. This species has been considered for exporting to other country. During Cuttlefish processing, 30-35 % byproducts including head, arms and viscera are generated that can be invaluable products and environmental pollution while it is protein rich source. The objective of this study was to optimize nitrogen recovery in the enzymatic hydrolysis of head and arms of cuttlefish (Sepia pharaonis) using Alcalase.
Response surface methodology (RSM) based on Box-Behnken was employed to investigate the effects of different operating conditions including temperature (45, 50 and 55˚C), pH (7.5, 8 and 8.5) and alcalase enzyme to substrate ratio (1, 1.5 and 2) on the nitrogen recovery as a surface response. Referring to the R2 of 0.96 for nitrogen recovery, the mathematical model showed acceptable fitness with the experimental data, which indicated that major part of the variability within the range of values studied could be explained by the model.After obtaining optimum condition for nitrogen recovery, freeze dried protein powder was produced by optimized condition and analyzed for amino acid composition, chemical score of cuttlefish protein hydrolysate and protein efficiency ratio.
The obtained results showed the interactive effect of temperature and enzyme to substrate ratio was not significant (P> 0.05) but the interaction effect of enzyme to substrate ratio and pH and the interaction effect of temperature and pH was significant (P

In the present research the possibility of bioactive peptide production with the maximum 2, 2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity through the enzymatic hydrolysis of pumpkin (Cucurbita pepo) oil cake protein by alcalase was investigated. The optimization of hydrolysis conditions was carried using the Response Surface Methodology with the Central Composite Design plot. For this purpose enzyme concentration of 1-2%, temperature 45-55 °C and the hydrolysis time of 2-5 hours were used. The results showed that the optimum conditions to achieve the maximum DPPH radical scavenging activity were: hydrolysis temperature 50.1 °C, hydrolysis time 3.53 hour and the enzyme concentration 2% that showed anti-oxidant activity of 89.47% which was to a large extent similar to the suggested amount by the software (88.08%). R2 and adjusted R2 of the suggested model were 0.9585 and 0.9211 respectively. Moreover the lack of fit was calculated 0.2434 that indicated the reliability and fitness of suggested the model based on the considered response. Based on the results, the anti-oxidative peptides can be applied to the development of functional foods.

This study aimed to evaluate the effect of squid protein hydrolysate prepared from protamex (P1, P2, P3) and alcalase (A1, A2, A3) enzymes respectively, at 0.5%, 1% and 1.5% concentration and also control sample (0%), on some physicochemical and organoleptic properties of low-fat set style yoghurt such as viscosity, synersis percentage, water holding capacity, acidity, pH, odor, taste, texture and color. Results showed that the lowest viscosity (416/66) was for control sample. Protein hydrolysates of both of enzymes increased viscosity while the highest amount was for P3 and A3. The highest pH and lowest acidity were for the control sample and protein hydrolysate in yogurt formulation decreased pH and increased acidity of samples. Maximum synersis obtained with control sample (4.47); protein hydrolysate decreased synersis while 1% protein hydrolysate with alcalase had the lowest synersis (0.33). Results of organoleptic tests showed that alcalase samples, especially in higher concentrations, modified odor and taste of low-fat yoghurt but these changes were not clear in texture and color. Generally, squid protein hydrolysate with alcalase and protamex in yoghurt formulation improved functional properties of low-fat yoghurt and it was more efficient in alcalase treatments in comparison with protamex.

Protein hydrolysate has been produced from White Cheek Shark meat (Carcharhinus dussumieri) by Alcalase with an activity of 35 Anson Unit/ Kg protein at 55 °C. Hydrolysis carried out in four stages each at 10¡ 20 and 30 minutes. Functional properties such as oil absorption¡ foaming and emulsion properties¡ bulk density and viscosity of the hydrolysates examined at three different DHs of 1.91¡ 2.25 and 2.53%. There were nocorrelation between oil absorption capacity and foaming capacity with DH. Highest values for those properties observed at 2.25% DH (P>0.05).Foam stability decreased during storage at room temperature and the foam expansion totally destroyed after 60 min. Emulsificationcapacity decreased with increasing in DH. Emulsion stability was decreased with increasing in DH and time of storage (P>0.05). Bulk density increased with increasing in DH but the viscosity decreased. However¡ White Cheek Shark protein hydrolysates showed good functional properties.

In this study, protein hydrolysate was prepared from whey protein concentrate with Alcalase 2.4 L. The effects of temperature (40, 45, 50 and 55 °C), time (30, 60, 90, 120, 150, 180 and 210 min) and enzyme/substrate ratio (30, 60 and 90 Anson unit), on antioxidant activity of the product were investigated in a completely randomized design. The antioxidant activity of protein hydrolysate was studied using reducing power and Fe2+ chelating activity. The highest Fe2+ chelating activity (87.2%) was observed in temperature 50 ºC, enzyme activity of 60 Au/kg and hydrolysis time of 90 min. The highest reducing power (0.435) of protein hydrolysate was observed in temperature of 40ºC, enzyme activity of 90 Au/kg and hydrolysis time of 210 min which showed 57.08% reducing power compared to 100 ppm ascorbic acid. The results indicate that the antioxidant peptides can be used as a natural antioxidant in food formulations, as well as a pharmaceutical composition.

The objective of this study was to produce fish protein hydrolysate (FPH) with the most antioxidant activity, by enzymatic hydrolysis from (Carassius carassius). The protein of crucian carp a low value fish was hydrolyzed by Alcalase 2.4L and the optimal hydrolysis parameters of strongest antioxidant capacity of peptides were obtained using response surface methodology (RSM) by the central rotatable composite design (CRCD). The combined effects of temperature, time and enzyme activity on 1, 1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging capacity of FPH were well fitted to a quadric equation with using Design expert software. The mathematical model presented a plateau region with maximum Antioxidant activity (>58.22%) at the following critical values: temperature = 48.11⁰C, time = 151.27 min and enzyme activity = 64.43 Anson unit per kilogram protein. Results indicated that crucian carp protein hydrolysate has the potential to apply as a natural antioxidant in foods ingredient and pharmaceutical applications in the future.

The best approach to create value added materials from fish processing wastes is protein hydrolyzing by enzymes. In the current research, hydrolysis was carried out using Alcalase at 55°C, PH= 8.5 with 35 Au/kg protein enzyme activity in three times, 10, 20 and 30 min (s), each with three stages using a completely randomized design and three replications. After hydrolysis process enzyme inactivation happened at 90°C for 15min. Soluble proteins separated from the insoluble by 5min. centrifuge at 3000×g. The freeze dried supernatant was used for degree of hydrolysis, protein recovery, peptide chain length and molecular weight determinations. The results showed that in the first stage of hydrolysis for 30min(s). Sample, the highest degree of hydrolysis (8.12%) and the highest protein recovery (27.71 %) was obtained (p<0.05). In the third stage of 10 min. sample, the length of peptide chain reached to its maximum value (48.23%). Molecular weights of the hydrolysates in all samples were under 12.5 KDA.

Tuna canning processing generates solid by-products, constituting 50- 70% of the original raw material. The main aim behind the hydrolysis of fish byproduct is to achieve a valuable material with high efficiency and quality. The objectives of this study were to optimize process conditions of fish proteins hydrolysate (due to its various application in food industries).Enzymatic hydrolysis of Yellow fin tuna head has been conducted by Alcalase with three replications using an experimental design. The hydrolysis conditions were (temperature: 55ºC, pH= 8.5, enzymatic activity 35Au ⁄ Kg and three consecutive time of 10, 20 and 30 minutes). The efficiency of protein production, degree of hydrolysis, the peptide chain length and electrophoresis pattern were evaluated. The results showed that increasing in time of protein hydrolysis causes an increase in efficiency of protein production and degree of hydrolysis and decreasing of peptide chain length. Among the above three mentioned times, 30 minute, with highest degree of hydrolysis is considered the best time for Alcalase enzyme. The most recovery of protein and degree of hydrolysis is related to first stage of hydrolysis (p˂0.01). In a study pertained to Electrophoresis pattern by SDS- PAGE, molecular weight of the most proteins hydrolysate had been about 12 KD.

The objective of this study was to produce fish peptone from tuna (Thunnus tonggol) viscera, by Alcalase. Response Surface Methodology (RSM) was employed for optimizing the temperature and pH. Hydrolysis was done in different tempratures (50-65˚C), pH (8-8. 5) and selected 13 treatments. Samples with higher value of protein were used instead of the standard peptones which applied in commercial media for Listeria monocytogenes. Based on the three-dimensional graphs, the optimum condition for temperature and pH were determined to be 50˚C and 8. 5 respectively. The results showed that the highest (76. 89 g/l) and the lowest (38. 54 g/l) rates of protein content were related to pH 8 at 57˚C and pH 8 at 50˚C. Maximum bacterial growth rate was related to pH 8 at 65˚C. Results also showed that tuna (Thunnus tonggol) viscera can be used as low cost nitrogen sources for Listeria monocytogenes growth media.

In this study Response Surface Methodology (RSM) was employed to investigate the effects of different operating conditions on the hydrolysation process of poultry by-products protein by the alcalase. Central Composite Design (CCD) by 5-level and 3-factor was used for the optimization of the hydrolysate production and to evaluate the effects and interactions of process variables: time (minute)، temperature (C◦) and enzyme to substrate ratio on the response. The response was included degree of hydrolysation (%). The mathematical model showed good fit with the experimental data، since the R2 of 0. 96 indicated that 96% of the variability within the range of values studied could be explained by the model. Furthermore lake of fit of the model was not significant (p<0. 05). The optimum conditions for production of poultry by-products protein hydrolysate by 15. 24% degree of hydrolysis were established as an enzyme activity to substrate ratio 0. 07 AU/g protein; time 127. 69 minute، and temperature 52. 51°C. According to amino acid analysis and chemical score، methionine and histidine was the limiting amino acids in the hydrolysate. The poultry by-products protein hydrolysate tends to be a potential source in balanced fish diets and functional additive in food industries.