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¹ ICAR - Central Institute of Post-Harvest Engineering and Technology, Ludhiana, Punjab-141 004, India
² Dr. M.G.R Fisheries College and Research Institute, Tamil Nadu Dr.J. Jayalalithaa Fisheries University, Ponneri, Tamil Nadu- 601204, India
³ ICAR - Central Institute of Post-Harvest Engineering and Technology, Ludhiana, Punjab-141 004, India
⁴ Tamil Nadu Dr. J. Jayalalithaa Fisheries University, Nagapattinam, Tamil Nadu-611 002, India
⁵ Centre for Fisheries Management, Planning and Policy (CEFIMAPP), Tamil Nadu Dr.J. Jayalalithaa Fisheries University, Madhavaram, Chennai-600 051, India
⁶ Department of Aquatic Environment Management, Fisheries College and Research Institute, Tamil Nadu Dr.J. Jayalalithaa Fisheries University, Thoothukudi, Tamil Nadu-628 008, India DOI : 10.4194/TRJFAS23788 Viewed : 704 - Downloaded : 577 Angiotensin-I converting enzyme inhibitory (ACEi) peptides were prepared from rohu (Labeo rohita) fish wastes by enzymatic hydrolysis [1.1% alcalase concentration (v/w); 130 min time; 52°C temperature and 0.8:1 solid-liquid ratio]. Ultrasound Assisted Enzymatic Extraction (UAEE) and Microwave Assisted Enzymatic Extraction (MAEE) were performed to enhance degree of hydrolysis (DH), ACEi activity, and peptide yield (PY). The ACEi peptides were examined for stability during thermal processing, varied pH treatments and in vitro gastrointestinal digestion. Peptides were stable at different temperatures (25, 37, 55, 75, and 100°C) except at 121°C which reduced their stability by 7%, 6.9% and 2.2% in UAEE, MAEE and Non-Assisted Enzymatic Extraction (NAEE) peptides, respectively. Similarly, peptides retained ACEi at pH 2 to 8 and subsequent reduction at pH>8. In vitro digestion studies showed stability of all peptides to GI digestion at 0.05% pepsin, 0.05% trypsin, 0.05% chymotrypsin and the combination of 0.025% trypsin and 0.025% chymotrypsin except MAEE peptides showing less stability with pepsin (0.05%). Therefore, it is concluded that these ACEi peptides derived from rohu fish waste, stable to heat, pH and gastrointestinal enzymatic action, can be used as ingredient in functional foods, which undergo thermal processing and digestion. Keywords : Rohu fish wastes Ultrasound-assisted extraction Microwave-assisted extraction ACE-inhibitory peptides In vitro stability