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Functional Properties of Roe Protein Hydrolysates From Catla Catla

Balaswamy, K. and Prabhakara Rao, P. G. and Narsing Rao, G. and Jyothirmayi, T. (2011) Functional Properties of Roe Protein Hydrolysates From Catla Catla. Electronic Journal of Environmental Agricultural and Food Chemistry, 10 (4). pp. 2139-2147. ISSN 1579-4377

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Fish roe is a by-product from a majority of fish species were not utilised due to its ignorance of its nutritional quality and and vulnerability towards deterioration. Roe protein hydrolysates (RPHs) were prepared using defatted roe protein concentrates (RPCs) of Catla catla by applying 1% alcalase at optimal conditions of pH 8.5-9.0 and temperature 50-55 °C. RPCs containing 81.6-86.7% protein, yielded 13-38.2% RPHs with a protein content of 37.1-62.4% depending up on the buffer/alkali used. The degree of hydrolysis varied from 22 to 68.5% after 90 min at 50-55 °C. Protein solubilities of RPHs were observed to be 70.5-99% over a wide pH range (2-12). Functional properties viz., oil absorption capacity, emulsifying capacity and foaming capacity were found to be protein content dependent on the respective RPHs. SDS-PAGE profile showed the presence of simple peptides known to be responsible for desired functional properties.

Item Type: Article
Uncontrolled Keywords: Catla catla, fish roe, alcalase, roe protein hydrolysates, functional properties, SDS-PAGE
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions: CFTRI Resource Centres > Hyderabad
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Apr 2013 06:15
Last Modified: 26 Apr 2013 06:15
URI: http://ir.cftri.com/id/eprint/11193

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