Chemical composition and functional properties of mrigal (Cirrhinus mrigala) egg protein concentrates and their application in pasta

Abstract

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.

Chemical composition of protein concentrate prepared from Yellowfin tuna Thunnus albacares roe by cook-dried process

“…Sathivel et al (2009) was reported that moisture, protein, ash, and fat contents of spray dried soluble protein powder were 4.5 ± 0.5 %, 67.1 ± 0.2 %, 10 ± 1.0 %, and 18.3 ± 0.6 %, respectively. Chalamaiah et al (2013) was reported that total ash content of dehydrated and defatted protein concentrates was found to be 5.95 % and 1.95 %, respectively.…”

“…YTR and RPCs had hydrophobic amino acids ranged from 45.0 to 46.6 %. Hydrophobicity plays an important positive role in determining emulsifying properties (Chalamaiah et al 2013). FitzGerald and O'Cuinn (2006) reported that bitterness of protein hydrolysate is associated with the release of peptides containing hydrophobic amino acid residues.…”

“…Among byproducts, roes are highly nutritious material rich in essential fatty acids and amino acids (Heu et al 2006;Narsing Rao et al 2012b). Fish roes are produced in large quantities during the spawning seasons, which constitute about 1-3 % of the weight of fish (Chalamaiah et al 2013;Klomklao et al 2013;Intarasirisawat et al 2011). Currently roe obtained from fish such as salmon, cod, and pollock have a potential commercial market, especially they have a higher demand in Asian countries (Sathivel et al 2009).…”

“…Drying preserves fish by inactivation enzymes and removing the moisture necessary for bacterial and mold growth (Bellagha et al 2002;Bala and Mondol 2001;Duan et al 2004). Recently, protein concentrate preparation have been reported for different protein sources such as roe of Channa striatus and Lates calcarifer (Narsing Rao et al 2012a), byproducts of Alaska pollock (Sathivel and Bechtel 2006), mrigal egg (Chalamaiah et al 2013) and roes of hake and ling (Rodrigo et al 1998).…”

Optimization of ingredient levels for the development of peanut based fiber rich pasta

“…Incorporation of protein rich and high fiber material enhance the nutritional and functional quality of pasta (Chalamaiah et al 2011;Kaur et al 2011;Sudha and Leelavathi 2011). The defatted peanut meal if utilized for the food purpose may prove in solving the existing problem of protein calorie malnutrition (PEM).…”