Functional properties of protein hydrolysates from fresh water mussel <em>Lamellidens marginalis</em> (Lam.)

Abstract

Bioactive peptides from dietary proteins are used as nutraceuticals. An objective of the present investigation is to produce enzymatically hydrolysed bioactive peptides from the freshwater mussel <em>Lamellidens marginalis</em> (Lam.), an unconventional low cost protein source, using commercial food grade proteases such as alcalase® 2.4 L and pepsin. Functional characteristics which include protein solubility at different pH, emulsifying, foaming, fat absorption, water holding capacities and antioxidant activity of protein hydrolysates and isolates were evaluated for their utilisation in different food products. The mussel protein hydrolysates showed improved functional properties as evident from emulsifying and foaming capacities. Protein Solubility increased significantly at pH 7 in both hydrolysates of different time fractions. The antioxidative property as well as the free radical scavenging activity and ferric reducing the antioxidant power of ultrafiltered (<3 kDa) hydrolysates at different concentrations demonstrated that pepsin has maximum efficacy. Biochemical analyses reveal that hydrolysates can be commercialized as a source of potential antioxidative nutraceuticals. Administration of such bioactive peptides in optimum doses may help to mitigate health ailments. Moreover, the therapeutic potential of bioactive peptides from <em>L. marginalis</em> has not yet been explored so much for translational research/applications. This scenario has prompted us to evaluate the potential of bioactive peptides from <em>Lamellidens marginalis</em> for nutraceutical therapy.