Amino acid composition, antioxidant and functional properties of protein hydrolysates from the roe of rainbow trout (Oncorhynchus mykiss). (18th September 2017)

• Record Type: Journal Article
• Authors: Rajabzadeh, Mahsa; Pourashouri, Parastoo; Shabanpour, Bahare; Alishahi, Alireza
• Is Part Of: International journal of food science & technology. Volume 53:Number 2(2018)
• Page Start: 313
• Page End: 319
• Publication Date: 2017-09-18
• Subjects: Amino acids -- enzymatic hydrolysis -- rainbow trout roe -- waste; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.13587
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: A fish roe protein hydrolysate from rainbow trout ( Oncorhynchus mykiss ) trout roe protein hydrolysates (TRH) was produced by pepsin and Alcalase. Proximate, amino acid compositions, protein digestibility and molecular mass distribution of the hydrolysates were determined. The degree of hydrolysis was found to be 44.08% and 27.62% (pepsin and Alcalase, respectively). The two hydrolysates contained a high amount of essential amino acids (33.53% Alcalase–29.39% pepsin). The results showed that TRH by different enzymes is a good source of the leucine and lysine amino acids. The pepsin produced a white powder with higher brightness (L* = 89.50). Alcalase hydrolysate was brownish yellow in colour (L* = 52.85, a* = 10.30, b* = 26.25). The hydrolysates represented excellent antioxidant activities in various concentrations. TRHs showed a good foaming and emulsification properties. The results thus revealed that protein hydrolysates from rainbow trout roe could be used as food additives possessing essential amino acids and antioxidant activity. Abstract : The diagram of production of bioactive materials from rain bow trout ( Oncorhynchus mykiss ) roe waste by the treatment of animal and microbial protease.