Antioxidant and emulsion properties of freshwater carps (Catla catla, Labeo rohita, Cirrhinus mrigala) protein hydrolysates prepared using flavorzyme
Antioxidant and emulsion properties of freshwater carps (Catla catla, Labeo rohita, Cirrhinus mrigala) protein hydrolysates prepared using flavorzyme
Date
2017
Authors
Elavarasan, K.
Shamasundar, B.A.
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Abstract
Fish protein hydrolysates (FPHs) were prepared
from freshwater carps (Catla catla, Labeo rohita, and
Cirrhinus mrigala) using flavorzyme at different degrees of
hydrolysis (DHs) ranging from 5 to 20%. The 2,2-diphenyl-
1-picrylhydrazyl (DPPH) free-radical-scavenging
activity of the FPHs prepared from the three species were
in the range of 50–82%; the ferric reducing power of the
FPHs prepared from catla was the highest. The linoleic
acid peroxidation inhibition activity of the prepared FPHs
varied from 71 to 91%. The emulsion activity index of the
FPHs prepared from catla and rohu decreased significantly
with an increase in the DH (p<0.05). The emulsion stability
index of the FPHs prepared from the three species
was the highest at 20% DH. FPHs prepared from freshwater
carps possess good antioxidant and surface-active
properties and are therefore suitable to be used as natural
antioxidants in health-food formulation and as water-soluble
antioxidants in the food-processing industry
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Food Sci Biotechnol 26(5):1169–1176