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Emamzadeh, Reyhaneh, Nikoo, Mehdi, Gavlighi, Hassan. (1405). Effect of the water-to-rainbow trout by-product ratio on autolysis, oxidation, and antioxidant activity of protein hydrolysates. پژوهش های میوه کاری, 2(2), 129-140. doi: 10.30466/fsp.2026.57398.1036
Reyhaneh Mirzaei Emamzadeh; Mehdi Nikoo; Hassan Ahmadi Gavlighi. "Effect of the water-to-rainbow trout by-product ratio on autolysis, oxidation, and antioxidant activity of protein hydrolysates". پژوهش های میوه کاری, 2, 2, 1405, 129-140. doi: 10.30466/fsp.2026.57398.1036
Emamzadeh, Reyhaneh, Nikoo, Mehdi, Gavlighi, Hassan. (1405). 'Effect of the water-to-rainbow trout by-product ratio on autolysis, oxidation, and antioxidant activity of protein hydrolysates', پژوهش های میوه کاری, 2(2), pp. 129-140. doi: 10.30466/fsp.2026.57398.1036
Emamzadeh, Reyhaneh, Nikoo, Mehdi, Gavlighi, Hassan. Effect of the water-to-rainbow trout by-product ratio on autolysis, oxidation, and antioxidant activity of protein hydrolysates. پژوهش های میوه کاری, 1405; 2(2): 129-140. doi: 10.30466/fsp.2026.57398.1036

Effect of the water-to-rainbow trout by-product ratio on autolysis, oxidation, and antioxidant activity of protein hydrolysates

Food Safety and Packaging
مقاله 5، دوره 2، شماره 2، آبان 2026، صفحه 129-140    اصل مقاله (603.08 K)
نوع مقاله: Original Article
شناسه دیجیتال (DOI): 10.30466/fsp.2026.57398.1036
نویسندگان
Reyhaneh Mirzaei Emamzadeh1؛ Mehdi Nikoo* 1؛ Hassan Ahmadi Gavlighi2
1Department of Pathobiology and Quality Control, Artemia and Aquaculture Research Institute, Urmia University, Urmia, 57179-44514, Iran
2Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran
چکیده
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.
کلیدواژه‌ها
Autolysis؛ By-products؛ Oxidation؛ Protein hydrolysates؛ Water content
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