Extraction of Hydrolyzed Protein of Rainbow Trout (Oncorhynchus mykiss) with Emphasis on Antioxidant Properties

Natural antioxidants have received much attention due to consumer health and food safety. These antioxidants are found in fruits, plants and bioactive peptides. This paper is going to study the extracts hydrolyzed protein of rainbow trout (Oncorhynchus mykiss) using alkalase and flavorzime enzymes and investigates its antioxidant properties. The antioxidant activity of the hydrolyzed protein was calculated using DPPH free radical scavenging assay and iron ion reduction assay. The results showed that the protein hydrolyzed by alkalase and flavorzime had antioxidant activity and the flavorzime enzyme was able to produce higher protein hydrolysis than the alkalase enzyme. The DPPH radical scavenging ability of the protein hydrolyzed by alkalase was significantly higher than flavorzime (p<0.05). The study of iron reduction power showed that the protein hydrolyzed with flavorzimm had higher reduction power than alkalase (p <0.05). Therefore, the hydrolyzed proteins (less than 3KD) prepared from skin Rainbow trout can be considered as a natural antioxidant.