Volume 16, Issue 87 (2019)                   FSCT 2019, 16(87): 197-207 | Back to browse issues page

XML Persian Abstract Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Nikoo M, Ahmadi Gavlighi H, Yasemi M. Effect of washing with distilled water, citric acid and calcium ion on composition of protein isolates from rainbow trout by-product and antioxidant and anti-diabetic activities of hydrolysate. FSCT 2019; 16 (87) :197-207
URL: http://fsct.modares.ac.ir/article-7-23430-en.html
1- Urmia University , m.nikoo@urmia.ac.ir
2- Tarbiat Modares University
3- Ministry of Agriculture Jihad
Abstract:   (4904 Views)

In this study, the effect of different treatments including method 1- homogenized by-product (BP-FPI), method 2- washing of homogenized by-product by distilled water (WBP-FPI), method 3- washing of homogenized by-product by CaCl2-citric acid (CaCi-BPFPI), method 4- CaCl2-citric acid treated –washing by distilled water (CaCi-W- BPFPI), method 5- washing by distilled water- CaCl2-citric acid treatment (W-CaCi-BPFPI) on composition of protein isolate from rainbow trout (Oncorhynchus mykiss) by-product were investigated. Washing by distilled water (method 2) and distilled water + combination of CaCl2 + citric acid (method 5) had significant effect on heme iron and phospholipid (P < 0.05). Washing methods influenced protein yield and the lowest yield (9.4%) was obtained using method 5 (P < 0.05). Washing-derived proteins were lighter in color compared with that obtained from by-product. Method 1 resulted in higher redness (9.36) while that obtained with method 5 showed the lowest redness (1.19) (P < 0.05). Protein hydrolysate produced from method 5 protein isolate had high antioxidant activity in a dose-dependent manner.  Additionally, the presence of small peptides in hydrolysate contributed to its anti-diabetic activities. Results indicated that washing by distilled water (method 2) or combined with CaCl2 + citric acid (method 5) is necessary for production of protein isolate from rainbow trout processing by-product.
 

Full-Text [PDF 416 kb]   (1562 Downloads)    
Article Type: Original Research | Subject: Supplemented foods (probiotics, parabiotics ...)
Received: 2018/07/24 | Accepted: 2018/11/26 | Published: 2019/05/15

Add your comments about this article : Your username or Email:
CAPTCHA

Send email to the article author


Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.