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Abstract 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<0.05). In addition, emulsion activity (apart from pH 4) and emulsion stability index (apart from pH 8) in this protein were higher in comparison with two other proteins (p<0.05). To compare the antioxidant properties of hydrolysate, the inhibition capability of scavenging of 2,2 diphynyl-1-picrylhydrazyl (DPPH) free radicals and reduction capacity of iron (III), were measured. As a result, hydrolysate produced by pepsin showed highest DPPH scavenging power (83.59 ± 2.27 %) and iron (III) reduction power (0.886 ± 0.013 absorbtion in 700 nm).This study showed that the proteins produced from the substrate has favorable properties and various factors, including the type of enzyme used greatly affect these properties.

Keywords: Enzymatic hydrolysis, Rainbow trout, Viscera, Degree of hydrolysis

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