Journal
INTERNATIONAL FOOD RESEARCH JOURNAL
Volume 23, Issue 3, Pages 1017-1026Publisher
UNIV PUTRA MALAYSIA PRESS
Keywords
Rohu egg; Alcalase; Bioactive peptides; Enzymatic hydrolysis; Fish egg protein hydrolysate
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Funding
- Indian Council of Medical Research (ICMR), New Delhi, Government of India [3/1/2/19/2010-RHN]
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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 degrees 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. (C) All Rights Reserved
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