Food Safety
Reyhaneh Mirzaei Emamzadeh; Mehdi Nikoo; Hassan Ahmadi Gavlighi
Abstract
The effects of water-to-rainbow trout by-product ratio on hydrolysis, oxidation, and antioxidant activity of protein hydrolysates were investigated. Di- and tri-peptides were the dominant fractions, followed by free amino acids (FAA) and small oligopeptides. At a 100% water-to-by-product ratio, hydrolysates ...
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The effects of water-to-rainbow trout by-product ratio on hydrolysis, oxidation, and antioxidant activity of protein hydrolysates were investigated. Di- and tri-peptides were the dominant fractions, followed by free amino acids (FAA) and small oligopeptides. At a 100% water-to-by-product ratio, hydrolysates obtained after 1 h exhibited peptide profiles comparable to those produced at 0% water. In contrast, after 3 h, hydrolysates prepared with 0% water contained higher amounts of FAA and small peptides. Across all samples, DPPH radical-scavenging activity remained high (> 70%). The highest metal-chelating capacity was observed for the 50% water sample at 3 h (p < 0.05). However, increasing the water content to 75% and 100% resulted in a significant decrease in chelating activity (p < 0.05). The highest ferric reducing antioxidant power (FRAP) values were recorded with 0% water at 1 h (p < 0.05), whereas increasing the water content to 100% lowered FRAP. Similarly, the lowest thiobarbituric acid reactive substances formation was found at a 50% water addition (p < 0.05). Eicosapentaenoic acid and docosahexaenoic acid accounted for 0.23–0.43% and 0.97–2.19% of the total fatty acids, respectively. However, the differences among treatments were not significant. Overall, the results showed that peptide profiles, oxidation status, and antioxidant activity are influenced by the water content during autolysis.
