Chemical composition, molecular mass distribution and antioxidant capacity of rohu (Labeo rohita) roe (egg) protein hydrolysates prepared by gastrointestinal proteases.

Chalamaiah, M. and Jyothirmayi, T. and Bhaskarachary, K. and Vajreswari, A. (2013) Chemical composition, molecular mass distribution and antioxidant capacity of rohu (Labeo rohita) roe (egg) protein hydrolysates prepared by gastrointestinal proteases. Food Research International, 52. pp. 221-229. ISSN 0963-9969

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Abstract

Underutilized Labeo rohita roes, a by-product from fish processing units, were subjected to proteolytic hydrolysis using digestive proteases namely, pepsin and trypsin to prepare bioactive roe protein hydrolysates. The degree of hydrolysis was found to be 34% and 21%, respectively, for pepsin and trypsin enzymes after 180 min of hydrolysis at 37 °C. Evaluation of chemical composition of pepsin and trypsin hydrolysates revealed the presence of high protein content (69.3% for pepsin & 73.5% for trypsin)with all essential amino acids, good proportion ofω-3 fatty acids, especially docosahexaenoic acid (DHA) and substantial amounts of K, Na, P, Fe,Mg and Zn.Molecular mass analysis of hydrolysates demonstrated the presence of highest level of lowmolecularmass peptides below 10 kDa. Both the hydrolysates showed excellent antioxidant activities in a dose dependent manner in various in vitro models such as 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, 2,2′-azino-bis(3-ethylbenzthiazoline-6)-sulfonic acid (ABTS+) radical cation scavenging activity, ferric reducing antioxidant power (FRAP), and ferrous ion (Fe2+) chelating ability. In conclusion, these results suggest that bioactive roe protein hydrolysates could be useful in food industry for various applications.

Item Type:	Article
Uncontrolled Keywords:	Rohu (Labeo rohita) roe (egg) Pepsin and trypsin Chemical composition Molecular mass distribution Antioxidant activities
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:	12 Apr 2013 09:48
Last Modified:	03 Sep 2018 09:24
URI:	http://ir.cftri.res.in/id/eprint/11182

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