{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,4]],"date-time":"2026-06-04T04:52:39Z","timestamp":1780548759354,"version":"3.54.1"},"reference-count":37,"publisher":"Wiley","issue":"7","license":[{"start":{"date-parts":[[2012,11,26]],"date-time":"2012-11-26T00:00:00Z","timestamp":1353888000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2013,5]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>Background<\/jats:title><jats:p><jats:bold>The antioxidant activity and chemical properties of fish protein hydrolysates (<jats:styled-content style=\"fixed-case\">FPHs<\/jats:styled-content>) prepared from anchovy sprat (<jats:italic>Clupeonella engrauliformis<\/jats:italic>) using endogenous enzymes (autolysis) and commercial proteases were investigated.<\/jats:bold><\/jats:p><\/jats:sec><jats:sec><jats:title>Results<\/jats:title><jats:p><jats:bold>The highest degree of hydrolysis (<jats:styled-content style=\"fixed-case\">DH<\/jats:styled-content>) was observed with Alcalase\u00ae and papain and the highest protein recovery (<jats:styled-content style=\"fixed-case\">PR<\/jats:styled-content>) with Alcalase\u00ae and bromelain. <jats:styled-content style=\"fixed-case\">FPH<\/jats:styled-content> yield was highest with Alcalase\u00ae (82.3%) and lowest with autolysis (63.64%). Increased <jats:styled-content style=\"fixed-case\">DH<\/jats:styled-content> resulted in increased <jats:styled-content style=\"fixed-case\">FPH<\/jats:styled-content> yield (<jats:italic>R<\/jats:italic><jats:sup>2<\/jats:sup> = 0.77). The highest oil recovery was observed with bromelain (6.41%) and the lowest with autolysis (3.58%). Antioxidant activity determined by DPPH, reducing power and ferrous chelation assays was highest in bromelain, Promod\u00ae and papain FPHs respectively. The highest ABTS activity was observed in Alcalase\u00ae FPH, followed by Promod\u00ae and Protamex\u2122 FPHs. The lowest antioxidant activity was observed in autolysed and Flavourzyme\u00ae FPHs (<jats:italic>P<\/jats:italic> &gt; 0.05). Heavy metals (arsenic, lead and mercury) were recorded at levels below the regulatory limits established by the FDA.<\/jats:bold><\/jats:p><\/jats:sec><jats:sec><jats:title>Conclusion<\/jats:title><jats:p><jats:bold>Anchovy sprat hydrolysates showed high antioxidant activities and amino acid contents and low heavy metal concentrations, indicating that they have high potential for use in human and animal diets. The high antioxidant activities are related to the high levels of hydrophobic amino acids found in this study.\u00a9 2012 Society of Chemical Industry<\/jats:bold><\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.5957","type":"journal-article","created":{"date-parts":[[2012,10,19]],"date-time":"2012-10-19T06:16:56Z","timestamp":1350627416000},"page":"1718-1726","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":93,"title":["Antioxidant activity of protein hydrolysates from whole anchovy sprat (<i>Clupeonella engrauliformis<\/i>) prepared using endogenous enzymes and commercial proteases"],"prefix":"10.1002","volume":"93","author":[{"given":"Mahmoudreza","family":"Ovissipour","sequence":"first","affiliation":[{"name":"School of Food Science Washington State University  Pullman WA USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Barbara","family":"Rasco","sequence":"additional","affiliation":[{"name":"School of Food Science Washington State University  Pullman WA USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Setareh Ghorban","family":"Shiroodi","sequence":"additional","affiliation":[{"name":"Department of Nutrition and Food Science University of Maryland  College Park MD USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Maryam","family":"Modanlow","sequence":"additional","affiliation":[{"name":"Department of Aquatic Animal Health Faculty of Veterinary Medicine, Shiraz University  Shiraz Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sanaz","family":"Gholami","sequence":"additional","affiliation":[{"name":"Department of Parasitology Isfahan University of Medical Sciences  Isfahan Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mahrokh","family":"Nemati","sequence":"additional","affiliation":[{"name":"Young Researchers Club Qaemshahr Branch, Azad University  Qaemshahr Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2012,11,26]]},"reference":[{"key":"e_1_2_6_2_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1444-2906.2007.01334.x"},{"key":"e_1_2_6_3_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408690091189266"},{"key":"e_1_2_6_4_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11947-010-0357-x"},{"key":"e_1_2_6_5_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11947-009-0284-x"},{"key":"e_1_2_6_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.procbio.2005.04.007"},{"key":"e_1_2_6_7_1","volume-title":"Enzymatic Hydrolysis of Food Proteins","author":"Adler\u2010Nissen J","year":"1986"},{"key":"e_1_2_6_8_1","volume-title":"Seafoods and Fish Oils in Human Health and Disease","author":"Kinsella JE","year":"1987"},{"key":"e_1_2_6_9_1","first-page":"1139","article-title":"The effects of pretreatments on antioxidative activities of protein hydrolysate from the muscle of brownstripe red snapper (Lutjanus vitta). 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