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Bu calismada kultur cipura (Sparus aurata) ve levrek (Dicentrarchus labrax) baliklarinin fileto edilmesi sonucunda ortaya cikan atiklardan protein hidrolizat uretilmistir. Hidrolizat iki farkli enzim kullanilarak uretilmistir. Alkalaz ve flavur enzimleri kullanilarak uretilen hidrolizatlarda; emulsiyon, renk, kopurme gibi fonksiyonel ozelliklerin tespiti ve antioksidant ozellikler ve amino asit komposizyonu tespiti yapilmistir. Ayrica farkli iki enzim kullanilarak uretilen hidrolizatlarinin 18 o C de 6 ay sure ile depolanarak, depolama zamanina bagli bazi degisimleri saptanmistir. Sonuc olarak, alkalaz enzimiyle uretilen toz protein hidrolizatinin flavur enzimine gore daha yuksek seviyelerde fonksiyonel ve antioksidatif ozellik gosterdigi tespit edilmistir.

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Stability of fish protein hydrolysate from processing wastes of gilthead seabream (Sparus aurata), European seabass (Dicentrarchus labrax) and rainbow trout (Oncorhyncus mykiss) during storage