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

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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 (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.

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Acknowledgments

The authors wish to thank Indian Council of Medical Research (ICMR), New Delhi, for providing senior research fellowship (SRF) (No. 3/1/2/19/2010-RHN) for Mr. M. Chalamaiah. The authors would like to thank Mr. V. Venubabu, NIN for his assistance during the study. The authors thank Director, NIN-ICMR and Director, CSIR-CFTRI for their keen interest and permission for publication.

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Authors and Affiliations

  1. National Institute of Nutrition (Indian Council of Medical Research), Tarnaka, Hyderabad, 500 007, India

    M. Chalamaiah & B. Dinesh Kumar

  2. Resource Centre, Central Food Technological Research Institute (Council of Scientific and Industrial Research), Hubshiguda, Uppal Road, Hyderabad, 500 007, India

    T. Jyothirmayi

  3. School of Pharmacy, Anurag Group of Institutions, Venkatapur, R.R. District, Telangana, India

    Prakash V. Diwan

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  1. M. Chalamaiah
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  2. T. Jyothirmayi
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  3. Prakash V. Diwan
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  4. B. Dinesh Kumar
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Correspondence to B. Dinesh Kumar.

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Chalamaiah, M., Jyothirmayi, T., Diwan, P.V. et al. Antioxidant activity and functional properties of enzymatic protein hydrolysates from common carp (Cyprinus carpio) roe (egg). J Food Sci Technol 52, 5817–5825 (2015). https://doi.org/10.1007/s13197-015-1714-6

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  • DOI: https://doi.org/10.1007/s13197-015-1714-6

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