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

Chalamaiah, M. and Jyothirmayi, T. and Diwan, P. V. and Venu Babu, V. (2016) Nutritional composition, ACE-inhibitory, and metal chelating properties of rohu (Labeo rohita) egg protein hydrolysate produced by Alcalase. International Food Research Journal, 23 (3). pp. 1017-1026.

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Abstract

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.

Item Type: Article
Uncontrolled Keywords: Rohu egg Alcalase Bioactive peptides Enzymatic hydrolysis Fish egg protein hydrolysate
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Fish
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 09 Jan 2018 09:16
Last Modified: 09 Jan 2018 09:16
URI: http://ir.cftri.com/id/eprint/13264

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