Production of hydrolyzed protein from Kilka by enzymatic hydrolysis and evaluation of its bioactive properties

In the present study, fish protein hydrolysates (FPH) prepared by hydrolysis of common Kilka (Clupeonella cultriventris­) using the Alcalase enzyme. The antioxidant activity of FPH was evaluated by DPPH and ABTS radical scavenging abilities, reducing power assay, ferrous ion-chelating and total antioxidant activity tests in five different concentrations (1, 2, 3, 4 and 5 mg/mL). The results indicated that with increasing concentration (5 mg/mL), the antioxidant properties of FPH were significantly increased. The highest DPPH radical scavenging activity, ferrous ion-chelating, ferric reducing antioxidant power and total antioxidant activity was related to the concentration of 5 mg/mL. In conclusion, Kilka fish enzymatic hydrolysis leads to the hydrolysate production with antioxidant properties and can be used as food additives after confirming by clinical studies.