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Showing 5 results for Motamedzadegan
M. Entesarian Bidgoli, M. Rezaei, A. Motamedzadegan, A. Daryaei,
Volume 24, Issue 4 (1-2016)
Abstract
Z. Eskandari, A. Jafarpour, A. Motamedzadegan,
Volume 27, Issue 4 (10-2018)
Abstract
Fish gelatin, by benefiting the lower melting point, quicker mouth melting and presenting elastic characteristics is considered as the most proper substitute for mammalians gelatin and as a Halal food item. 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 Huso huso fish skin. Accordingly, the gel strength in form of breaking force and distance, yield and color (L*a*b*) and whiteness of resultant gelatin were determined. According to the results, the highest gelatin yields 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. Based on the results, despite from 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 ºC, 0.055% enzyme at pH=3. In conclusion, by application of 30 ºC and 0.1% enzyme at pH=4 the highest gelatin with the highest firmness is achievable, while using 50 ºC and 0.01% enzyme at pH=2 could results the gelatin yield.
Z. Hasebi, A. Motamedzadegan, R. Madani, A. Zamani,
Volume 28, Issue 5 (12-2019)
Abstract
In recent decades, recovery and identification of digestive enzymes from fish has attracted much attention and new applications for these enzymes have been defined in some industries, such as the food and detergent industries. One of these recovered enzymes is Trypsin, which in this study was extracted and purified from the intestine of Caspian kutum using a three-step extraction method with 50 mM Tris-HCl buffer (containing 10 mM CaCl2 pH 7.5), 60% ammonium sulfate precipitation and Sephadex G-75 gel chromatography. The Result was an enzyme with 52% yield and a purity of 25.78-fold. The kinetic parameters of Vmax and Km for BAPNA substrate were calculated using the Michaelis-Menten equation and were 2.9958 µmol/mg.min and 0.5350 mM respectively and Kcat was 6.2568 S-1. The kutum Trypsin’s half-life was also calculated as 58.72 min for BAPNA substrate using the conversion of the enzyme activity graph (in minutes) to natural logarithmic graph and determining its slope. The results showed that it is easy and economical to extract and purify Trypsin from intestine of Caspian kutum and it is kinetically more effective than commercial Trypsin. It is suitable for use in the food industries, fish processing industry, culture media production as well as application in biotechnology research.
Shahrzad Barimani, Masoud Hedayatifard, Ali Motamedzadegan, Abbas Bozorgnia,
Volume 29, Issue 2 (6-2020)
Abstract
Proximate, fatty acid compositions and nutritional quality indices of lipids between the caviar of wild and farmed Caspian Sea Beluga (Huso huso) sturgeon and their cardiovascular effects have been compared. Protein, lipid, moisture and ash were analyzed by using standard methods of proximate composition analysis and fatty acids profile determined by gas chromatography method. The fatty acid composition varied in both wild and farmed Beluga caviars, but they did no differ in proximate compositions. The most notable difference (p<0.05) was the higher concentration of linoleic acid (C18:2n6) in farmed Beluga caviar (8.32%) than wild ones (0.37%). The total ω-3 in wild caviar (38.42%) had no significant difference from farmed ones (30.42%) (p>0.05), but the content of total ω-6 was significantly higher in farmed (17.39%) samples than wild ones (13.27%). The ratio of ω-3 /ω-6 was higher in wild sample (2.9) from farmed ones (1.75) (p<0.05). Between wild and farmed caviars respectively, the atherogenic, (0.29, 0.28), thrombogenic (0.18, 0.21), Hypocholesterolaemic/Hypercholesterolaemic (2.45, 2.52) Polyene (1.73, 1.46) and Peroxidisability (326.86, 269.03) indexes contents had no significant differences (p>0.05). The present study indicated that the caviar from farmed Beluga like wild ones could be considered as a good food sources, besides, it has good balanced with lipid nutritional quality indices to cardiovascular prevents and finally it has important impact on protecting wild population from elimination.
Shahrzad Barimani, Masoud Hedayatifard, Ali Motamedzadegan, Abbas Bozorgnia,
Volume 30, Issue 1 (4-2021)
Abstract
The aim of this study was to identify and compare the mineral micronutrients compositions, color and genetic structure differences between the wild and farmed Caspian Sea Beluga (Huso huso) sturgeon caviar, which plays an important role to caviar market transparency to prove farmed caviar quality and nutritional values and wild and farmed Beluga caviar genetic identification. Mineral micronutrients were measured by atomic absorption, spectrophotometric and flame atomic emission spectroscopy methods, color by colorimeter and genetic differences by PCR sequencing method. Results showed that, wild samples contained higher amounts of calcium, magnesium, phosphorus and potassium than farmed ones (P<0.05), while, iron, copper and zinc were higher in farmed samples (P<0.05). Sodium content had no significant differences between wild and farmed samples, 4239.43±2.72 and 4237.21±2.18 (µg/g wet weight) respectively (P>0.05). L value in wild sample was 28.29 and in farmed one was 46%, a value was 1.34 and 2.66% and b value was 10.72 and 16.27% respectively (P<0.05), ΔE (color differences) was 15.21 between two samples. Genetic structure had no significant differences between two samples. In conclusion, it can be said that, there was significant differences in mineral micronutrients contents and color but genetic structure did not show any significant differences between two samples.
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