Journal of food science and technology(Iran)

Journal of food science and technology(Iran)

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

Authors
1 Urmia University
2 Tarbiat Modares University
3 Ministry of Agriculture Jihad
Abstract
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.
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