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

• Published in: Journal of food science and technology Vol. 52; no. 9; pp. 5817 - 5825
• Main Authors: Chalamaiah, M., Jyothirmayi, T., Diwan, Prakash V., Dinesh Kumar, B.
• Format: Journal Article
• Language: English
• Published: New Delhi Springer India 01.09.2015; Springer Nature B.V
• Subjects: Acids; Analysis; Antioxidants; By products; Carp; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Cyprinus carpio; Eggs; Enzymes; Fish; Foaming; Food; Food processing industry; Food Science; Freshwater; Functional foods & nutraceuticals; Industrial research; Laboratories; Natural & organic foods; Nutrition; Original; Original Article; Peptides; Pharmaceutical industry; Potassium; Proteins; Studies; Fish processing by-products; Functional properties; Antioxidant activities; Fish egg (roe) protein hydrolysates; Enzymatic hydrolysis
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-015-1714-6

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 (C yprinus 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.