Functional properties and in vitro antioxidant activity of roe protein hydrolysates of Channa striatus and Labeo rohita.

Galla Narsing, Rao and Prabhakara Rao, P. G. and Akula, Satyanarayana and Balaswamy, K. (2012) Functional properties and in vitro antioxidant activity of roe protein hydrolysates of Channa striatus and Labeo rohita. Food Chemistry, 135. pp. 1479-1484.

PDF Food Chemistry, Volume 135, Issue 3, 1 December 2012, Pages 1479-1484.pdf - Published Version Restricted to Registered users only Download (340kB)

Abstract

Bioactive roe protein hydrolysates were prepared from Channa striatus (CRPH) and Labeo rohita (LRPH) and their functional and in vitro antioxidant properties evaluated. The degree of hydrolysis was 28.41% at 60 min in channa and 18.85% in labeo roe concentrates at 90 min. The yields of protein hydrolysates were 24.15% and 12.45% for channa and labeo roe protein concentrates, respectively. The protein content was identical (58%) in both roe protein hydrolysates. Protein solubility in channa was higher (90.48%) when compared to labeo (50.6%) at pH 12. Higher oil absorption capacity and foam stability were observed in CRPH and higher emulsifying capacity was found in LRPH. Smaller peptides of 12 kDa were noted in both CRPH and LRPH. In vitro antioxidant activity was higher in CRPH than in LRPH as seen from DPPH radical scavenging and ferric reducing power.

Item Type:	Article
Uncontrolled Keywords:	Roe protein hydrolysates Channa striatus Labeo rohita Functional properties In vitro antioxidant activity
Subjects:	600 Technology > 08 Food technology > 28 Meat, Fish & Poultry 600 Technology > 08 Food technology > 32 Antioxidants
Divisions:	CFTRI Resource Centres > Hyderabad
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	27 Aug 2012 09:06
Last Modified:	27 Aug 2012 09:06
URI:	http://ir.cftri.res.in/id/eprint/10963

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