Valorization of Labeo Rohita Roes for Antioxidant and ACE-Inhibitory Sialoglycoprotein Hydrolysate: Production Optimization and Characterization

Anushma, Venmarath and Tanaji Kudre, G. (2025) Valorization of Labeo Rohita Roes for Antioxidant and ACE-Inhibitory Sialoglycoprotein Hydrolysate: Production Optimization and Characterization. Journal of Waste and Biomass Valorization. pp. 1-21.

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Abstract

Fish roes are a rich source of valuable biomolecules, including sialoglycoproteins. However, fish roes are deliberated as discards and dumped into the environment without recovering valuable molecules. To augment the commercial values of fish roes, the present study intended production optimization and characterization of antioxidant and ACE-inhibitory sialo- glycoprotein hydrolysate from rohu (Labeo rohita) roes using flavouryzyme. The sialoglycoproteins (RRSGP) extracted from the rohu roes were used for the production of sialoglycoprotein hydrolysate (SGPH). RSM-CCRD revealed opti- mum conditions for the production of antioxidant and ACE-inhibitory SGPH from rohu roes were 6.77% flavouryzyme, 55.77 oC hydrolysis temperature and 4.88 h hydrolysis time. At optimum conditions, SGPH exhibited 35.01% sialic acid content, 54.76% DH, 34.98% DPPH, 58.925% ABTS, 31.67 µM TE/g FRAP and 68.98% ACE-inhibitory activity. SDS- PAGE analysis ascertained that RRSGP was successfully hydrolyzed into low molecular weight sialoglycopeptides. FTIR analysis confirmed the presence of sialoglycopeptides. SGPH had 73.30% protein and 16.60% carbohydrate. Glutamate, alanine and leucine were the dominant amino acids present in SGPH. Further, SGPH had glucose, mannose and galactose as major monosaccharides. SGPH displayed good protein solubility (> 75%) over a wide pH range, with the highest at pH 7 (96.07%). Higher emulsification property of SGPH was noticed at pH 7–10, with the highest at pH 10. Further, the maximum foaming property of SGPH was found between pH 7–8. The water and oil absorption capacity of SGPH was 2 g/g and 1.39 g/g, respectively. Thus, SGPH acts as a good antioxidant and ACE-inhibitory agent that could be used as a potential ingredient in the development of functional food or nutraceuticals.

Item Type:	Article
Uncontrolled Keywords:	Sialoglycoproteins · Flavouryzyme hydrolysis · Sialoglycoprotein hydrolysate · Antioxidant activity · ACE- inhibitory activity · Functional properties
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Fish 600 Technology > 08 Food technology > 32 Antioxidants
Divisions:	Meat Fish and Poultry Technology
Depositing User:	Somashekar K S
Date Deposited:	25 Jun 2025 06:24
Last Modified:	25 Jun 2025 06:24
URI:	http://ir.cftri.res.in/id/eprint/19605

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