Comparison of antioxidant properties of hydrolyzed protein and peptide fractions prepared from whitefish (Rutilus frisii kutum) eggs

In this Study, the egg white fish (Rutilus frisii kutum) hydrolyzed protein was produced. Hydrolysis was performed by alcalase enzyme in 60, 120, 180, and 240 minutes and their effects on degree of hydrolysation were evaluated. The results showed that the highest degree of hydrolysis was obtained in 240 minutes. Then, in order to separate peptides, based on their molecular weights, Millipore ultra filters (3, 10 and 30 KDa) were used. The antioxidant properties of hydrolyzed protein and peptide fractions 3, 10 and 30 KDa were measured, which can compete well with synthetic antioxidants such as BHT. Four antioxidant tests including DPPH, ABTS, Ferric reducing antioxidant power (FRAP) and Ferrous (Fe2+) ion chelating ability were evaluated at concentrations of 1, 2, 3, 4 and 5 mg, That with an increase in protein concentration, the antioxidant properties of hydrolyzed protein and peptide fractions were increased.