Record Details

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

IR@CSIR-CFTRI

View Archive Info
 
 
Field Value
 
Relation http://ir.cftri.com/12042/
http://dx.doi.org/10.1007/s13197-015-1714-6
 
Title Antioxidant activity and functional properties of enzymatic
protein hydrolysates from common carp (Cyprinus carpio) roe
(egg).
 
Creator Chalamaiah, M.
Jyothirmayi, T.
Prakash, V. Diwan
 
Subject Fish
32 Antioxidants
 
Description 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 (Fe2+) 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.
 
Date 2015
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/12042/1/Journal%20of%20Food%20Science%20and%20Technology%20September%202015%2C%20Volume%2052%2C%20Issue%209%2C%20pp%205817-5825.pdf
Chalamaiah, M. and Jyothirmayi, T. and Prakash, V. Diwan (2015) Antioxidant activity and functional properties of enzymatic protein hydrolysates from common carp (Cyprinus carpio) roe (egg). Journal of Food Science and Technology. ISSN 0022-1155