Chemical composition and functional properties of mrigal (Cirrhinus mrigala) egg protein concentrates and their application in pasta.

Protein concentrates were prepared from underutilizedmrigal
(Cirrhinus mrigala) roe to produce value added
by-products for food applications. Chemical composition and
physicochemical properties of protein concentrates prepared
from mrigal (Cirrhinus mrigala) roes were determined. The
effects of pH and salt concentration on protein solubility
were investigated. The protein content of the concentrates
was found to be 75, and 91%, respectively for dehydrated
and defatted powders. The maximum protein solubility was
observed at pH 12, while minimum protein solubility was
observed at pH 5, for both dehydrated and defatted protein
concentrates. Salt concentration (0.1 to 1 MNacl) significantly
affected the solubility of protein concentrates. The
mineral analysis revealed substantial amounts of iron and
phosphorus. The emulsifying capacities of dehydrated and
defatted protein concentrates were noted as 5.9, and 7.1 ml/g
protein, respectively. SDS-PAGE analysis of fresh, dehydrated
and defatted roe proteins has revealed the presence of
major protein with a molecular weight (MW) of 97 kDa.
Addition of defatted fish egg protein concentrate to pasta
preparations had improved taste and texture. The results
indicated that protein concentrates from underutilized mrigal
fish egg may be useful for preparing protein rich food
supplements.