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Previously, we have reported the composition, molecular mass distribution and in vivo immunomodulatory effects of common carp roe protein hydrolysates. In the current study, antioxidative activity and functional properties of common carp (Cyprinus carpio) roe (egg) protein hydrolysates, prepared by pepsin, trypsin and Alcalase, were evaluated. The three 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 scavenging activity, ferric reducing antioxidant power (FRAP) and ferrous ion (Fe(2+)) chelating ability. Enzymatic hydrolysis significantly increased protein solubility of the hydrolysates to above 62 % over a wide pH range (2-12). Carp roe hydrolysates exhibited good foaming and emulsification properties. The results suggest that bioactive carp roe protein hydrolysates (CRPHs) with good functional properties could be useful in health food/nutraceutical/pharmaceutical industry for various applications.

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Protein concentrates were prepared from underutilized mrigal (Cirrhinus mrigala) roe to produce value added by-products for food applications. Chemical composition and physicochemical properties of protein concentrates prepared from mrigal (Cirrhinus mrigala) roes were determined. The effects of pH and salt concentration on protein solubility were investigated. The protein content of the concentrates was found to be 75, and 91%, respectively for dehydrated and defatted powders. The maximum protein solubility was observed at pH 12, while minimum protein solubility was observed at pH 5, for both dehydrated and defatted protein concentrates. Salt concentration (0.1 to 1 M Nacl) significantly affected the solubility of protein concentrates. The mineral analysis revealed substantial amounts of iron and phosphorus. The emulsifying capacities of dehydrated and defatted protein concentrates were noted as 5.9, and 7.1 ml/g protein, respectively. SDS-PAGE analysis of fresh, dehydrated and defatted roe proteins has revealed the presence of major protein with a molecular weight (MW) of 97 kDa. Addition of defatted fish egg protein concentrate to pasta preparations had improved taste and texture. The results indicated that protein concentrates from underutilized mrigal fish egg may be useful for preparing protein rich food supplements.