Nutritional composition, ACE-inhibitory, and metal chelating properties of rohu (Labeo rohita) egg protein hydrolysate produced by Alcalase.

Protein hydrolysate prepared from Rohu (Labeo rohita) egg by enzymatic hydrolysis using
Alcalase was evaluated for nutritional composition, angiotensin-converting enzyme (ACE)
inhibitory and metal chelating properties. The hydrolysis reaction was performed for 180 min
at 55±1 °C after addition of Alcalase at a level of 2% (v/w). Nutritional composition of the
hydrolysate revealed the presence of high protein content (71.6%) with all essential amino
acids (PDCAAS 100) and substantial amounts of n-3 fatty acids, especially docosahexaenoic
acid (DHA). Molecular mass analysis confirmed the presence of small molecular mass peptides
below 10 kDa. The highest angiotensin-converting enzyme (ACE) inhibitory activity of rohu
egg peptides was found to be 45.6%. Rohu egg protein hydrolysate had good metal chelating
activity in a dose dependent manner. In addition, the hydrolysate showed excellent protein
solubility to above 80% over a wide pH range of 2-12. The hydrolysate exhibited good foaming
and emulsification at various pH values (2-10). These results suggest that the rohu egg protein
hydrolysate could be useful in health food/nutraceutical/pharmaceutical industry for several
applications.