EFFECTS OF ULTRASOUND TREATMENT ON BIOCHEMICAL, STRUCTURAL, FUNCTIONAL PROPERTIES AND ANTIOXIDANT ACTIVITY OF PROTEIN HYDROLYSATE OF RAINBOW TROUT (ONCHORHYNCHUS MYKISS) BY-PRODUCTS

  • G.B. MISIR Central Fisheries Research Institute
  • S. KORAL İzmir Katip Çelebi University

Abstract

Effects of ultrasound treatment on biochemical, physical, structural and functional properties of fish protein hydrolysate of rainbow trout by-products were investigated. Enzymatic hydrolysis was conducted by Alcalase 2.4 L, pH 8, 1 h at 60 °C, enzyme/substrate ratio 0.5%. A probe-type ultrasound was used for ultrasound assisted hydrolysis (UH) process. Higher protein recovery obtained in UH than conventional enzymatic hydrolysis (CH). The highest foaming capacity of CH and UH were measured as 137.5% and 152.5% in order (p<0.05). No significant difference was observed in the protein banding patterns by SDS-PAGE. Ultrasound treatment induced conformational changes in fish proteins, which help to improve the functional properties.
Key Words: By-products, fish protein hydrolysate, functional properties, rainbow trout, ultrasound

Author Biography

S. KORAL, İzmir Katip Çelebi University
Turkey
Published
2018-10-03
How to Cite
MISIR, G.B.; KORAL, S.. EFFECTS OF ULTRASOUND TREATMENT ON BIOCHEMICAL, STRUCTURAL, FUNCTIONAL PROPERTIES AND ANTIOXIDANT ACTIVITY OF PROTEIN HYDROLYSATE OF RAINBOW TROUT (ONCHORHYNCHUS MYKISS) BY-PRODUCTS. Italian Journal of Food Science, [S.l.], v. 31, n. 2, oct. 2018. ISSN 1120-1770. Available at: <https://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/1218>. Date accessed: 16 july 2019. doi: https://doi.org/10.14674/IJFS-1218.