NDLI: Antioxidant activity and functional properties of enzymatic protein hydrolysates from common carp (Cyprinus carpio) roe (egg)

Content Provider	Springer Nature Link
Author	Chalamaiah, M. Jyothirmayi, T. Diwan, Prakash V. Dinesh Kumar, B.
Copyright Year	2015
Abstract	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.
Starting Page	5817
Ending Page	5825
Page Count	9
File Format	PDF
ISSN	00221155
Journal	Journal of Food Science and Technology
Volume Number	52
Issue Number	9
e-ISSN	09758402
Language	English
Publisher	Springer India
Publisher Date	2015-01-14
Publisher Place	New Delhi
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Enzymatic hydrolysis Fish egg (roe) protein hydrolysates Antioxidant activities Functional properties Fish processing by-products Food Science Nutrition Chemistry/Food Science
Content Type	Text
Resource Type	Article
Subject	Food Science

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