ANTIOXIDATIVE AND ANTIMICROBIAL EFFECTS OF HYDROLYSATE OF RAINBOW TROUT
Project no. 1171 · Status: Kapanmış · 2017
Summary
In this study, it is aimed to determine of antioxidant capacities of rainbow trout hydrolysates obtained with different concentrations of Flavourzyme® and Alcalase®. According to DPPH data, the hydrolyzate obtained with Alcalase, gave higher results than Flavourzyme. The Alcalase group with the 2% concentration had the highest DPPH activity, where the 2% Flavourzyme group showed the lowest activity. Alcalase activity have increased and Flavourzyme. activity decreased with high enzyme concentrations. DPPH radical scavenging activities for the four groups were determined as between 85% and 90%. There was no statistically significant difference between chelating capacities of the enzymes used in different concentrations (p <0.05). Chelating activities less than 70% were determined by Alcalase and the rest by Flavourzyme. The Flavourzyme group with a concentration of 2% showed the highest chelating activity with 75.2%. In contrast, Alcalase group of 2%, showed the lowest iron ion chelating activity with 67%. Alcalase activity decreased with increasing enzyme concentration while Flavourzyme activity increased. Although an inhibition effect of trout hydrolyzate on E.coli and S. aureus was observed from pathogenic bacteria, the minimum inhibition concentration (MIC) was not fully determined. For the determination of the MIC value, there is a need for testing of fresh strains isolated from food and hydrolyzate solutions at higher concentrations.