![[feed]](/style/images/feed-icon-14x14.png){kind=icon}
Antioxidant activity and functional properties of enzymatic protein hydrolysates from common carp (Cyprinus carpio) roe (egg).
Chalamaiah, M. and Jyothirmayi, T. and Prakash, V. Diwan (2015) Antioxidant activity and functional properties of enzymatic protein hydrolysates from common carp (Cyprinus carpio) roe (egg). Journal of Food Science and Technology. ISSN 0022-1155
![[img]](http://ir.cftri.res.in/style/images/fileicons/application_pdf.png) |
PDF
Journal of Food Science and Technology September 2015, Volume 52, Issue 9, pp 5817-5825.pdf - Published Version Restricted to Registered users only Download (635kB) |
Abstract
Previously, we have reported the composition, molecular mass distribution and in vivo immunomodulatory effects of common carp roe protein hydrolysates. In the current study, antioxidative activity and functional properties of common carp (Cyprinus carpio) roe (egg) protein hydrolysates, prepared by pepsin, trypsin and Alcalase, were evaluated. The three 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 scavenging activity, ferric reducing antioxidant power (FRAP) and ferrous ion (Fe2+) chelating ability. Enzymatic hydrolysis significantly increased protein solubility of the hydrolysates to above 62%over a wide pH range (2– 12). Carp roe hydrolysates exhibited good foaming and emulsification properties. The results suggest that bioactive carp roe protein hydrolysates (CRPHs) with good functional properties could be useful in health food/nutraceutical/pharmaceutical industry for various applications.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Enzymatic hydrolysis . Fish egg (roe) protein hydrolysates . Antioxidant activities . Functional properties . Fish processing by-products |
| Subjects: | 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Fish 600 Technology > 08 Food technology > 32 Antioxidants |
| Divisions: | CFTRI Resource Centres > Hyderabad |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 29 Dec 2015 07:16 |
| Last Modified: | 29 Dec 2015 07:16 |
| URI: | http://ir.cftri.res.in/id/eprint/12042 |
Actions (login required)
 |
View Item |