Chemical composition, molecular mass distribution and antioxidant capacity of rohu (Labeo rohita) roe (egg) protein hydrolysates prepared by gastrointestinal proteases
Chemical composition, molecular mass distribution and antioxidant capacity of rohu (Labeo rohita) roe (egg) protein hydrolysates prepared by gastrointestinal proteases
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DOI：
10.1016/j.foodres.2013.03.020
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发表时间：
2013-06-01
影响因子：
8.1
通讯作者：
Kumar, B. Dinesh
中科院分区：
文献类型：
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作者：
Chalamaiah, M.;Jyothirmayi, T.;Kumar, B. Dinesh
使用消化蛋白酶（即胃蛋白酶和胰蛋白酶）对未充分利用的 Labeo rohita 鱼子（鱼类加工单位的副产品）进行蛋白水解，以制备具有生物活性的鱼子蛋白水解物。在 37 摄氏度下水解 180 分钟后，胃蛋白酶和胰蛋白酶的水解度分别为 34% 和 21%。胃蛋白酶和胰蛋白酶水解物的化学成分评估显示，其蛋白质含量很高（胃蛋白酶为 693%，胰蛋白酶为 8273.5%），含有所有必需氨基酸，omega-3 脂肪比例良好 酸，特别是二十二碳六烯酸 (DHA) 和大量的钾、钠、磷、铁、镁和锌。水解产物的分子量分析表明存在最高水平的低于 10 kDa 的低分子量肽。两种水解产物在各种体外模型中都以剂量依赖的方式表现出优异的抗氧化活性，例如2,2-二苯基-1-三硝苯肼(DPPH)自由基清除活性、2,2'-连氮基-双(3-乙基苯并噻唑啉-6)-磺酸(ABTS(+))自由基阳离子清除活性、铁还原抗氧化剂 功率（FRAP）和亚铁离子（Fe2+）螯合能力。总之，这些结果表明生物活性鱼子蛋白水解物可用于食品工业的各种应用。 (C) 2013 Elsevier Ltd. 保留所有权利。
Underutilized Labeo rohita roes, a by-product from fish processing units, were subjected to proteolytic hydrolysis using digestive proteases namely, pepsin and trypsin to prepare bioactive roe protein hydrolysates. The degree of hydrolysis was found to be 34% and 21%, respectively, for pepsin and trypsin enzymes after 180 min of hydrolysis at 37 degrees C. Evaluation of chemical composition of pepsin and trypsin hydrolysates revealed the presence of high protein content (693% for pepsin 8273.5% for trypsin) with all essential amino acids, good proportion of omega-3 fatty acids, especially docosahexaenoic add (DHA) and substantial amounts of K Na, P, Fe, Mg and Zn. Molecular mass analysis of hydrolysates demonstrated the presence of highest level of low molecular mass peptides below 10 kDa. Both the 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 cation scavenging activity, ferric reducing antioxidant power (FRAP), and ferrous ion (Fe2+) chelating ability. In conclusion, these results suggest that bioactive roe protein hydrolysates could be useful in food industry for various applications. (C) 2013 Elsevier Ltd. All rights reserved.