Table 1.

Effect of different enzyme/substrate ratios in DH of protein hydrolysate derived by pepsin and papain from backbones of Indian mackerel.

	DH (%)a
	60 min	120 min	180 min	240 min	300 min	360 min
Pepsin
E/S = 1:100 w/w	14.3 ± 0.41	18.4 ± 0.60	21.3 ± 0.80	22.1 ± 0.90	22.8 ± 1.20	24.7 ± 1.40
E/S = 2:100 w/w	15.8 ± 0.61	19.6 ± 0.65	21.7 ± 0.69	23.0 ± 0.81	23.8 ± 0.88	25.6 ± 0.91
E/S = 4:100 w/w	17.3 ± 0.14	20.9 ± 0.19	22.2 ± 0.21	23.9 ± 0.17	24.7 ± 0.14	25.9 ± 0.16
Papain
E/S = 1:100 w/w	11.8 ± 0.18	12.6 ± 0.14	14.8 ± 0.17	16.1 ± 1.20	17.7 ± 1.11	18.1 ± 0.78
E/S = 2:100 w/w	11.1 ± 0.12	13.7 ± 0.14	15.5 ± 0.16	17.0 ± 0.19	18.12 ± 1.0	19.6 ± 0.13
E/S = 4:100 w/w	12.4 ± 0.11	14.0 ± 0.16	15.9 ± 0.15	17.4 ± 1.10	18.90 ± 0.89	19.9 ± 0.67

^aThe values of DH (%) are reported as mean of triplicates and ± SD.