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