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

Venu Babu, V.; Jyothirmayi, T.; Purnendu  Kumar, S.; Chalamaiah, M.; Diwan, P. V.; Dinesh Kumar, B.

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

2016

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.

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