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Physico-chemical, amino acid composition, functional and antioxidant properties of roe protein concentrates obtained from Channa striatus and Lates calcarifer.

Narsing Rao, G. and Balaswamy, K. and Satyanarayana, A. and Prabhakara Rao, Pamidighantam (2012) Physico-chemical, amino acid composition, functional and antioxidant properties of roe protein concentrates obtained from Channa striatus and Lates calcarifer. Food Chemistry, 132 . pp. 1171-1176.

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Abstract

Roe protein concentrates prepared from Channa striatus (CRPC) and Lates calcarifer (LRPC) were investigated for physico-chemical characteristics, amino acid composition, functional properties and antioxidant activity. Channa and Lates roes yielded 20.7% and 22.5% of protein concentrates possessing 90.2% and 82.5% protein, respectively. Major differences were not observed in each of the amino acids except leucine in CRPC and LRPC. The solubility of protein was 3.93–54.6% and 1.6–55.5% over a pH range of 2–12 in CRPC and LRPC, respectively. Water absorption, oil absorption, foam capacity, stability and emulsifying capacity were found to be higher in CRPC than in LRPC. Antioxidant activity determined by the radical scavenging activity and ferric reducing power was higher in CRPC. SDS–PAGE of both roe protein concentrates showed protein bands of 170, 95 and 55 kDa. Moisture sorption isotherms of protein concentrates indicated their hygroscopic nature.

Item Type: Article
Uncontrolled Keywords: Amino acids, antioxidant activity, Channa striatus Equilibrium moisture content, Functional properties Lates calcarifer Roe protein concentrate
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: CFTRI Resource Centres > Hyderabad
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Feb 2012 09:07
Last Modified: 23 Feb 2012 09:07
URI: http://ir.cftri.com/id/eprint/10661

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