Antioxidant activity and functional properties of enzymatic protein hydrolysates from common carp (Cyprinus carpio) roe (egg).
Previously, we have reported the composition, molecular mass distribution and in vivo immunomodulatory effects of common carp roe protein hydrolysates. In the current study, antioxidative activity and functional properties of common carp (Cyprinus carpio) roe (egg) protein hydrolysates, prepared by pepsin, trypsin and Alcalase, were evaluated. The three hydrolysates showed excellent antioxidant activities in a dose dependent manner in various in vitro models such as 2,2 diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, 2,2'-azino-bis(3-ethylbenzthiazoline-6)-sulfonic acid (ABTS(+)) radical scavenging activity, ferric reducing antioxidant power (FRAP) and ferrous ion (Fe(2+)) chelating ability. Enzymatic hydrolysis significantly increased protein solubility of the hydrolysates to above 62 % over a wide pH range (2-12). Carp roe hydrolysates exhibited good foaming and emulsification properties. The results suggest that bioactive carp roe protein hydrolysates (CRPHs) with good functional properties could be useful in health food/nutraceutical/pharmaceutical industry for various applications.
National Institute of Nutrition (Indian Council of Medical Research), Tarnaka, Hyderabad, 500 007 India.
M
M
Chalamaiah
Resource Centre, Central Food Technological Research Institute (Council of Scientific and Industrial Research), Hubshiguda, Uppal Road, Hyderabad, 500 007 India.
T
T
Jyothirmayi
School of Pharmacy, Anurag Group of Institutions, Venkatapur, R.R. District, Telangana India.
Prakash V
PV
Diwan
National Institute of Nutrition (Indian Council of Medical Research), Tarnaka, Hyderabad, 500 007 India.
B
B
Dinesh Kumar
Antioxidant activities; Enzymatic hydrolysis; Fish egg (roe) protein hydrolysates; Fish processing by-products; Functional properties