Characterisation of hydrolysates prepared from engraved catfish (Nemapteryx caelata) roe by serial hydrolysis
Characterisation of hydrolysates prepared from engraved catfish (Nemapteryx caelata) roe by serial hydrolysis
Date
2016
Authors
Binsi, P.K.
Viji, P.
Panda, S.K.
Suseela Mathew
Zynudheen, A.A.
Ravishankar, C.N.
Journal Title
Journal ISSN
Volume Title
Publisher
Springer
Abstract
Protein hydrolysates were prepared from defatted engraved catfish roe using alcalase enzyme by a two-stage serial hydrolysis process. The soluble hydrolysate formed after
first stage of hydrolysis was removed (RH-1) and fresh enzyme was added at the same concentration to achieve further hydrolysis (RH-2). Further, compositional, surface-active
and antioxidant properties of both hydrolysates were compared. The SDS-PAGE profile showed two distinct bands for RH-1, whereas no bands were visible for RH-2. On the
other hand, gel filtration chromatography of the hydrolysates indicated 3–4 distinct fractions. Both the hydrolysates showed similar foam forming abilities, however, RH-1 exhibited poor foam stability. Emulsion properties of RH-1 were superior to that of RH-2. The major fractions eluted through gel filtration column were screened for antioxidant properties. Higher DPPH radical scavenging and metal chelating properties were observed for RH-1 second fragment, whereas FRAP and Fe2+ reducing power was highest for second fragment of RH-2.
Description
Keywords
Catfish roe, Hydrolysates, Serial hydrolysis, Antioxidant activity, Functional properties
Citation
Journal of Food Science and Technology 2016: 53(1):158–170