Determination of protein-lipid profiles of hydrolysates from trout byproduct

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. 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 minutes) for this purpose. Protein profiles, molecular size and distribution alterations of the obtained hydrolysates were determined using SDS-PAGE and lipid profiles via high performance thin layer chromatography (HPTLC) method. As a result of the analysis, 9 protein bands were detected in muscle and 7 protein bands in viscera. It has been determined temporally that the volume of protein increases in hydrolysates. The lipid profile was determined in muscles and viscera as 7 lipid classes, cholesterol ester (CE), triacylglycerol (TAG), free fatty acids (FFA), cholesterol (COL), monoacylglycerol (MAG), diacylglycerol (DAG) and phospholipids (PL). After 90 minutes of hydrolysis in muscle, both FFA and MAG-DAG started to collapse, the TAG ratio in total fat content increased relatively. Keywords: Rainbow trout, Byproduct, Hydrolysate, SDS-PAGE, Protein profile, Lipid profile