Characterisation of hydrolysates prepared from engraved catfish (Nemapteryx caelata) roe by serial hydrolysis

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• 作者：P. K. Binsi ; P. Viji ; Satyen Kumar Panda…
• 关键词：Catfish roe ; Hydrolysates ; Serial hydrolysis ; Antioxidant activity ; Functional properties
• 刊名：Journal of Food Science and Technology
• 出版年：2016
• 出版时间：January 2016
• 年：2016
• 卷：53
• 期：1
• 页码：158-170
• 全文大小：701 KB
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• 作者单位：P. K. Binsi (1)
  P. Viji (1)
  Satyen Kumar Panda (2)
  Suseela Mathew (2)
  A. A. Zynudheen (2)
  C. N. Ravishankar (2)
  
  1. Mumbai Research Centre of Central Institute of Fisheries Technology, Vashi, Navi Mumbai, 400 703, India
  2. Central Institute of Fisheries Technology, Matsyapuri, Willington Island, Cochin, 682 029, India
  
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Nutrition
  Food Science
  Chemistry
  
• 出版者：Springer India
• ISSN：0975-8402

文摘

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. Keywords Catfish roe Hydrolysates Serial hydrolysis Antioxidant activity Functional properties