Determination of Protein-Lipid Profiles in Hydrolysates Obtained from Trout Byproduct
Determination of Protein-Lipid Profiles in Hydrolysates Obtained from Trout Byproduct
Doğukan Ölmez1 and Gonca Alak2,*
ABSTRACT
The seafood processing sector contains too rich wastes in terms of protein. These wastes can be converted into different economic value products under controlled conditions. Under controlled conditions, byproducts have the potential to be converted into nutrients suitable for human consumption, as well as different products that have economic value. For this purpose, hydrolysates were prepared by enzymatic methods at different time periods using different trout byproducts. In this study, two different groups (viscera and muscles) of trout processing wastes were hydrolyzed by enzymatic method based on specific time periods (0, 30, 60, 90, 120 and 180 min) for this purpose. Protein profiles, molecular size and distribution changes of the obtained hydrolysates were calculated using SDS-PAGE and lipid profiles were calculated using high performance thin layer chromatography (HPTLC) method. As a result of the analyses, it was observed that there were 9 protein bands in the muscle and 7 protein bands in the visceral organs, and the volume increases were observed in protein amounts in the hydrolysates depending on time. In addition, as the lipid profile, cholesterol ester (CE), triacylglycerol (TAG), free fatty acids (FFA), cholesterol (CHOL), monoacylglycerol (MAG), diacylglycerol (DAG) and phospholipid (PL) values were determined (p <0.05). After 90 min of hydrolysis in muscle, both FFA and MAG-DAG started to collapse, the TAG ratio in total fat content increased relatively.
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June 2019
Vol. 51, Iss. 3, Pages 801-1202
