The protein characterization of trout and sturgeon caviars

Caviar is a product with high nutritional value and economically valuable. Even if the eggs of fish other than sturgeon are processed, these products are not directly considered caviar, and the most popular and appreciated types of caviar are produced from sturgeon. Caviar is a product with high nutritional value and economically valuable. In this study, protein characterization of Rainbow Trout (Onchorhyncus mykiss) caviar, obtained from an active aquaculture facility in Keban Dam Lake, and Sturgeon (Huso huso) caviar, obtained from a commercial company, was performed and major protein groups were determined in SDS-PAGE analysis. In the study, 16 distinct protein bands between 180-15 kDa were determined for Beluga caviar. This diversity reveals the quality of Beluga caviar examined in our study in terms of protein diversity. In the electrophoretic profile of rainbow trout caviar, distinct protein bands between 100-60 kDa (10-180 kDa) and small bands between 180-100 kDa and 60-45 kDa were detected.