Functional and antioxidant properties of fish protein hydrolysate from rainbow trout (Oncorhynchus mykiss) viscera by enzymatic method

The aim of this study was to hydrolysis of rainbow trout viscera by application of flavourzyme, papain and pepsin enzymes and compare the functional and antioxidant properties of these three types of proteins. At the same time, the maximum degree of hydrolysis and nitrogen recovery was recorded for the hydrolysate produced by flavourzyme (23.12 ± 1.05% and 55.64 ± 0.68% respectively). In all pH values tested (apart pH 8 and 10), hydrolysate produced by flavourzyme showed the highest solubility compared to other proteins (p