Determination of functional and antioxidant characteristics and stability on storage of protein hydrolysat from vertebrates waste from the treatment of sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax)

The byproducts in the fish processing sector are considered as low value sources by the value of insignificant marketing and they cause environmental pollution by improper disposal. By hydrolysis these products can be converted into acceptable form and made marketable. For this purpose, the protein powder to be obtained is planned to be enriched with foods and used as an athletic supplement product. Within the scope of this thesis, "sea bream (Sparus aurata), sea bass (Dicentrarchus labrax) cultivated in Turkey are collected from the spines of the resulting wastes; Protein hydrolyzate and some functional and antioxidant properties of the products obtained and determination of the stability during freeze storage ". Fish protein hydrolysate is product formed by enzymatic hydrolysis of protein rich fish raw material. They are produced by enzymes (proteolysis) to break down fish proteins into amino acids. Raw material will be taken from a commercial processing plants which are already processing skinned and skinless fillets. The backbones, viscera and head will be collected from processing wastes and will be stored in -24°C as a project raw material. These hydrolisates can also be used as a functional food ingredient or low quality food additives. Such formulations are designed to reduce or control diet-related chronic diseases such as atherosclerosis, cancer or liver failure, and also form the basis of special foods designed for the treatment of very different diseases such as phenylketonuria (PKU), cystic fibrosis, Crohn's disease, food allergy and intolerance (Clemente, 2000). And proteins can also be hydrolises biologically by producing active peptides. Bioactive peptide demonstrates the anti-oxidative activity. Hydrolysate and functional properties of the properties directly affect the use of food ingredient. The fish protein hydrolisates evaluated with the enzymatic hydrolysis of the protein rich fish material. In this study, degree of hidrolisation, some functional properties of protein hydrolysate (protein solubility, emulsion property, foaming property, color property, water holding capacity (WHC), anti-oxidative properties (DPPH radical-scavenging capacity, Antioxidative activity metal chelating assay) and purification of antioxidative peptides and determination of amino acid sequence will be determined. And also each monthly data will be compared by using statistical analysis. The resulting product is very functional when used as an ingredient in food products. Certain enzymes and/or microbial starter cultures, which are not similar to silage production, are added to accelerate proteolysis. This thesis study will also produce protein hydrolysis from the wastes generated during the fillet processing of sea bass, sea bream, which is important for our country, by the most appropriate method. In addition, protein hydrolysates that produced the antioxidant properties and functional within the scope of this thesis study and the antioxidant balance in freeze storage -18oC will be determined. Keywords: Protein hydrolyzate, by products, sea bream, sea bass, functional properties, storage stability.