Ultrafiltration of Saithe (Pollachius virens) Protein Hydrolysates and Its Effect on Antioxidative Activity

The whitefish industry generates a huge amount of rest raw material, which is currently wasted or underutilized in the production low-value products such as animal feed. While fish muscle primary product use for human consumption, material has great potential source protein and bioactive peptides food ingredients nutraceuticals. Enzymatic hydrolysis biotechnological processing method that can be used to extract from into hydrolysate. This study aimed at investigating functionality ultrafiltration an industrial its effect on bioactivity hydrolysates. Protein hydrolysates were produced by enzymatic saithe (Pollachius virens) head backbone caught two separate occasions investigate seasonal variations. Ultrafiltration effectively concentrated larger (>4 kDa) smaller (<4 fractions, with yield 31% fraction <4 kDa. unfiltered hydrolysate was found have higher antioxidative activity compared kDa ABTS, FRAP, ORAC assays. These results indicate does not increase concentrating small dependent several properties, including interaction peptides.