Skip to main content

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

Journal of Food Science and Technology volume 50, pages 514–520 (2013)Cite this article

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.

This is a preview of subscription content, access via your institution.

Access options

Buy single article

Instant access to the full article PDF.

43,34 €

Price includes VAT (Finland)
Tax calculation will be finalised during checkout.

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5

References

  • Alasalvar C, Taylor KDA, Zubcov E, Shahidi F, Alexis M (2002) Differentiation of cultured and wild sea bass (Dicentrarchus labrax): total lipid content, fatty acid and trace mineral composition. Food Chem 79:145–150

    Article  CAS  Google Scholar 

  • Al-Holy MA, Rasco BA (2006) Characterization of salmon (Oncorhynchus keta) and sturgeon (Acipenser transmontanus) caviar proteins. J Food Biochem 30:422–428

    Article  CAS  Google Scholar 

  • AOAC (1965) Official Methods of Analysis of Association of Official Analytical Chemists 10th edn. Washington, DC

  • Balaswamy K, Jyothirmayi T, Rao DG (2007) Chemical composition and some functional properties of fish egg (roes) protein concentrate of rohu (Labeo rohita). J Food Sci Technol 44:293–296

    CAS  Google Scholar 

  • Balaswamy K, Prabhakara Rao PG, Rao DG, Jyothirmayi T (2010) Effects of pretreatments and salt concentration on rohu (Labeo rohita) roes for preparation of roe pickle. J Food Sci Technol 47:219–223

    Article  Google Scholar 

  • Belinsky DL, Kuhnlein HV, Yeboah F, Penn AF, Chean HM (1996) Composition of fish consumed by the james Bay Cree. J Food Comp. Anal 9:148–162

    Article  CAS  Google Scholar 

  • Beuchat LR (1977) Functional and electrophoretic characteristics of succinylated peanut flour protein. J Agric Food Chem 25:258–261

    Article  CAS  Google Scholar 

  • Bledsoe GE, Bledsoe CD, Rasco BA (2003) Caviars and fish roe products. Crit Rev Food Sci Nutr 43:317–356

    Article  CAS  Google Scholar 

  • Chalamaiah M, Narsing Rao G, Rao DG, Jyothirmayi T (2010) Protein hydrolysates from mrigal (Cirrhinus mrigala) egg and evaluation of their functional properties. Food Chem 120:652–657

    Article  CAS  Google Scholar 

  • Chau KV, Heinis JJ, Perez H (1982) Sorption isotherms and drying rates for mullet fillet and roe. J Food Sci 47:1318–1322

    Article  Google Scholar 

  • Dev DK, Quansel E, Hansen P (1986) Nitrogen extractability and buffer capacity of defatted linseed flour. J Sci Food Agric 37:199–205

    Article  CAS  Google Scholar 

  • De Man JM (1999) Proteins. In: Deman JM (ed) Principles in Food Chemistry. Aspen Publishers Inc, Gaithersburg, pp 111–162

    Google Scholar 

  • Eun JB, Hee JC, Hearnsberger JO (1994) Chemical composition and micro flora of channel catfish (Ictalurus punctatus) roe and swim bladder. J Agric Food Chem 42:714–717

    Article  CAS  Google Scholar 

  • Gagne N, Adambounou LT (1994) Physico-chemical and functional properties of roes from autumn spawning herring (Clupea herengus herengus L.). Food Res Int 27:405–408

    Article  CAS  Google Scholar 

  • Intarasirisawat R, Benjakul S, Visessanguan W (2011) Chemical compositions of the roes from skipjack, tongol and bonita. Food Chem 124:1328–1334

    Article  CAS  Google Scholar 

  • Iwasaki M, Harada R (1985) Proximate and amino acid composition of the roe and muscle of selected marine species. J Food Sci 50:1585–1587

    Article  CAS  Google Scholar 

  • Joe SI, Rhee CO, Kim DY (1989) Study of processing and composition of salted and dehydrated mullet roe. Korean J Food Sci Technol 21:242–251

    Google Scholar 

  • Johnson DW (1970) Functional properties of oil seed proteins. J Americ Oil Chem Soc 47:402–407

    Article  CAS  Google Scholar 

  • Klompong V, Benjal S, Kantachota D, Shahidi F (2007) Antioxidative activity and functional properties of protein hydrolysate of yellow stripe trevally (Selaroides leptolepis) as influenced by the degree of hydrolysis and enzyme type. Food Chem 102:1317–1327

    Article  CAS  Google Scholar 

  • Laemmli UK (1970) Cleavage of structural proteins during assembly of the head of bacteriophage T4. Nature 227:680–685

    Article  CAS  Google Scholar 

  • Landrock AA, Procter BE (1951) A new graphical interpolation method for obtaining humidity equlibria data with special reference to its role in food packing studies. Food Technol 5:332–337

    CAS  Google Scholar 

  • Lawhon JF, Carter CM, Matil KF (1972) A comparative study of the whipping potential of an extract from several oil seed flours. Cereal Sci Today 17:240–244, 246, 294

    Google Scholar 

  • Mukhopadhyay SK, Sahoo CR, Bose AK (1981) Analysis of egg protein in five carps. Hydrobiologia 77:97–102

    Article  CAS  Google Scholar 

  • Pavlova ZhP, Boyarkina LG, Mikhaleva VF, Kastornykh MS (1989) Fish protein concentrate. Pishchevaya- Promyshlennost 12:43–44

    Google Scholar 

  • Rodrigo J, Ros G, Periago MJ, Lopez C, Ortuno J (1998) Proximate and mineral composition of dried salted roes of hake (Merluccius merluccis) and ling (Molva molva L.). Food Chem 63:221–225

    Article  CAS  Google Scholar 

  • Sikorski ZE, Naczk M (1981) Modification of technological properties of fish protein concentrates. Crit Rev Food Sci Nutr 14:201–230

    Article  CAS  Google Scholar 

  • Taher FS, Abbassy M, El-Nockroshy AS, Shoeb ZE (1981) Counter current extraction – isoelectric precipitation of sunflower seed protein isolates. J Sci Food Agric 32:166–174

    Article  Google Scholar 

  • Thawornchinsombut S, Park JW (2004) Role of pH in solubility and conformational changes of pacific whiting muscle proteins. J Food Biochem 28:135–154

    Article  CAS  Google Scholar 

  • Venugopal V, Shahidi F (1995) Value-added products from underutilized fish species. Crit Rev Food Sci Nutr 35:431–453

    Article  CAS  Google Scholar 

  • Wallace RA, Morgan JP (1986) Chromatographic resolution of chicken phosvitin: multiple macromolecular species in a classic vitellogenin-derived phosphoprotein. Biochem J 240:871–878

    CAS  Google Scholar 

  • Wang JC, Kinsella JE (1976) Functional properties of novel proteins: alfalfa leaf protein. J Food Sci 41:286–289

    Article  CAS  Google Scholar 

  • Weichselbaum TE (1946) An accurate and rapid method for the determination of proteins in small amounts of blood serum and plasma. Americ J Clin Pathol 16 (Tech. Suppl.10):40

  • Wiley HS, Wallace RA (1981) The structure of vitellogenin. Multiple vitellogenins in Xenopus laevis give rise to multiple forms of the yolk proteins. J Biol Chem 256:8626–8634

    CAS  Google Scholar 

  • Wirth M, Kirschbaum F, Gessner J, Kruger A, Patriche N, Billard R (2000) Chemical and biochemical composition of caviar from different sturgeon species and origins. Nahrung 44:233–237

    Article  CAS  Google Scholar 

Download references

Acknowledgement

The authors thank V. Prakash, Director, Central Food Technological Research Institute, Mysore, for his keen interest in the work. The authors would also like to thank Department of Biotechnology (DBT), Government of India for their financial assistance.

Author information

Affiliations

  1. Central Food Technological Research Institute, (Council of Scientific and Industrial Research), Resource Centre, Habshiguda, Uppal Road, Hyderabad, 500 007, India

    M. Chalamaiah, K. Balaswamy, G. Narsing Rao, P. G. Prabhakara Rao & T. Jyothirmayi

Authors
  1. M. Chalamaiah
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. K. Balaswamy
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. G. Narsing Rao
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. P. G. Prabhakara Rao
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. T. Jyothirmayi
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to T. Jyothirmayi.

Rights and permissions

Reprints and Permissions

About this article

Cite this article

Chalamaiah, M., Balaswamy, K., Rao, G.N. et al. Chemical composition and functional properties of mrigal (Cirrhinus mrigala) egg protein concentrates and their application in pasta. J Food Sci Technol 50, 514–520 (2013). https://doi.org/10.1007/s13197-011-0357-5

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-011-0357-5

Keywords

  • Mrigal
  • Cirrhinus mrigala
  • Fish egg
  • Protein concentrates
  • Protein solubility
  • SDS-PAGE
  • Sensory analysis