Antioxidant activity of protein hydrolysates from whole anchovy sprat (Clupeonella engrauliformis) prepared using endogenous enzymes and commercial proteases.

Background: The antioxidant activity and chemical properties of fish protein hydrolysates (FPHs) prepared from anchovy sprat (Clupeonella engrauliformis) using endogenous enzymes (autolysis) and commercial proteases were investigated.

Results: The highest degree of hydrolysis (DH) was observed with Alcalase and papain and the highest protein recovery (PR) with Alcalase and bromelain. FPH yield was highest with Alcalase (82.