首页|Autolysis of rainbow trout (Oncorhynchus mykiss) by-products: Enzymatic activities, lipid and protein oxidation, and antioxidant activity of protein hydrolysates

Autolysis of rainbow trout (Oncorhynchus mykiss) by-products: Enzymatic activities, lipid and protein oxidation, and antioxidant activity of protein hydrolysates

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  • NSTL
  • Elsevier
Autolysis (at fixed temperatures (40, 50, 60 degrees C) or gradually increasing temperatures (40-60 degrees C) with different times) was used to produce protein hydrolysates from rainbow trout processing by-products. Total proteolytic and trypsin activities with fixed temperatures was higher than gradually increasing temperatures, decreased with increasing autolysis time and temperature with fixed temperatures (P <= 0.05). TCA-soluble peptides decreased with increasing autolysis times from 1 to 3 h (P <= 0.05). Autolysis increased peroxide value and thiobarbituric acid-reactive substances in both lipids and hydrolysates, particularly with gradually increasing temperatures (P <= 0.05) and was associated with oxidation of polyunsaturated fatty acids. Sulfhydryl groups decreased, while protein carbonyls and solubility were increased with fixed temperatures at higher temperatures (50 and 60 degrees C) or with gradually increasing temperatures at longer autolysis time (P <= 0.05). Free radical scavenging activity and the metal chelating ability of hydrolysates were governed by autolysis times and temperatures. Results of size exclusion chromatography-high performance liquid chromatography indicated that autolysis for 1 h at lower temperature (40 degrees C) was sufficient to produce autolysates rich in small peptides from rainbow trout by-products. Autolytic hydrolysis might be useful for production of such protein hydrolysates.

AutolysisTemperatureRaw materialsSolvent-free processPeptides

Nikoo, Mehdi、Regenstein, Joe M.、Noori, Farzaneh、Gheshlaghi, Shima Piri

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Urmia Univ, Artemia & Aquaculture Res Inst, Dept Pathobiol & Qual Control, Orumiyeh 5717944514, West Azerbaijan, Iran

Cornell Univ, Dept Food Sci, Ithaca, NY 14853 USA

Urmia Univ, Artemia & Aquaculture Res Inst, Dept Biol & Aquaculture, Orumiyeh 5717944514, West Azerbaijan, Iran

Urmia Univ, Fac Agr & Nat Resources, Dept Food Sci & Technol, Orumiyeh 5715944931, West Azerbaijan, Iran

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2021

10.1016/j.lwt.2020.110702

LWT-Food Science & Technology

LWT-Food Science & Technology

ISSN：0023-6438
年,卷(期)：2021.140
  • 16
  • 39