Antioxidant and emulsion properties of freshwater carps (Catla catla, Labeo rohita, Cirrhinus mrigala) protein hydrolysates prepared using flavorzyme

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dc.contributor.authorElavarasan, K.
dc.contributor.authorShamasundar, B.A.
dc.date.accessioned2018-06-05T04:36:13Z
dc.date.available2018-06-05T04:36:13Z
dc.date.issued2017
dc.description.abstractFish 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 industryen_US
dc.identifier.citationFood Sci Biotechnol 26(5):1169–1176en_US
dc.identifier.urihttp://hdl.handle.net/123456789/3797
dc.language.isoenen_US
dc.titleAntioxidant and emulsion properties of freshwater carps (Catla catla, Labeo rohita, Cirrhinus mrigala) protein hydrolysates prepared using flavorzymeen_US
dc.typeArticleen_US
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