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Amino acid composition, antioxidant and functional properties of protein hydrolysates from the roe of rainbow trout ( Oncorhynchus mykiss )
Author(s) -
Rajabzadeh Mahsa,
Pourashouri Parastoo,
Shabanpour Bahare,
Alishahi Alireza
Publication year - 2018
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13587
Subject(s) - hydrolysate , rainbow trout , pepsin , chemistry , amino acid , hydrolysis , food science , antioxidant , leucine , lysine , chromatography , biochemistry , enzyme , fish <actinopterygii> , biology , fishery
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. TRH s 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.