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  • Title: Functional properties and in vitro antioxidant activity of roe protein hydrolysates of Channa striatus and Labeo rohita.
    Author: Galla NR, Pamidighantam PR, Akula S, Karakala B.
    Journal: Food Chem; 2012 Dec 01; 135(3):1479-84. PubMed ID: 22953883.
    Abstract:
    Bioactive roe protein hydrolysates were prepared from Channa striatus (CRPH) and Labeo rohita (LRPH) and their functional and in vitro antioxidant properties evaluated. The degree of hydrolysis was 28.41% at 60min in channa and 18.85% in labeo roe concentrates at 90min. The yields of protein hydrolysates were 24.15% and 12.45% for channa and labeo roe protein concentrates, respectively. The protein content was identical (58%) in both roe protein hydrolysates. Protein solubility in channa was higher (90.48%) when compared to labeo (50.6%) at pH 12. Higher oil absorption capacity and foam stability were observed in CRPH and higher emulsifying capacity was found in LRPH. Smaller peptides of 12kDa were noted in both CRPH and LRPH. In vitro antioxidant activity was higher in CRPH than in LRPH as seen from DPPH radical scavenging and ferric reducing power.
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