Effect of washing with distilled water, citric acid and calcium ionon composition of protein isolates from rainbow trout by-product and antioxidantand anti-diabetic activitiesof hydrolysate

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NIKOO M.; Ahmadi Gavlighi H.; YASEMI M.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2019 | Volume:16 | Issue:87 Page(s): 197-207

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Title

Effect of washing with distilled water, citric acid and calcium ionon composition of protein isolates from rainbow trout by-product and antioxidantand anti-diabetic activitiesof hydrolysate

Author(s)

NIKOO M. | Ahmadi Gavlighi H. | YASEMI M. | Issue Writer Certificate

Keywords

Rainbow troutQ2

By-productQ2

Washing methodsQ2

CompositionQ2

Antioxidant activityQ1

Anti-diabetic activityQ1

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 dosedependent manner. Additionally, the presence of small peptides in hydrolysate contributed to its antidiabetic 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 byproduct.

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APA: Copy

NIKOO, M., Ahmadi Gavlighi, H., & YASEMI, M.. (2019). Effect of washing with distilled water, citric acid and calcium ionon composition of protein isolates from rainbow trout by-product and antioxidantand anti-diabetic activitiesof hydrolysate. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 16(87 ), 197-207. SID. https://sid.ir/paper/72569/en

Vancouver: Copy

NIKOO M., Ahmadi Gavlighi H., YASEMI M.. Effect of washing with distilled water, citric acid and calcium ionon composition of protein isolates from rainbow trout by-product and antioxidantand anti-diabetic activitiesof hydrolysate. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2019;16(87 ):197-207. Available from: https://sid.ir/paper/72569/en

IEEE: Copy

M. NIKOO, H. Ahmadi Gavlighi, and M. YASEMI, “Effect of washing with distilled water, citric acid and calcium ionon composition of protein isolates from rainbow trout by-product and antioxidantand anti-diabetic activitiesof hydrolysate,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 16, no. 87 , pp. 197–207, 2019, [Online]. Available: https://sid.ir/paper/72569/en

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