Nutritional composition, ACE-inhibitory, and metal chelating properties of  rohu  (Labeo rohita)  egg protein hydrolysate produced by Alcalase


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Please use this identifier to cite or link to this item: http://agris.upm.edu.my:8080/dspace/handle/0/14597

Title:	Nutritional composition, ACE-inhibitory, and metal chelating properties of rohu (Labeo rohita) egg protein hydrolysate produced by Alcalase
Authors:	Venu Babu, V. Jyothirmayi, T. Purnendu Kumar, S. Chalamaiah, M. Diwan, P. V. Dinesh Kumar, B.
Issue Date:	2016
Citation:	International Food Research Journal (Malaysia), 23 (3), p. 1017-1026
Abstract:	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 °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.
License:	http://www.oceandocs.org/license
URI:	http://agris.upm.edu.my:8080/dspace/handle/0/14597
Related document:	http://www.ifrj.upm.edu.my/23%20(03)%202016/(16).p...
ISSN:	2231-7546
Appears in Collections:	Publications

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