Optimization of Enzymatic Hydrolysis of Goose Meat Protein and Antioxidant Activity of Its Hydrolysate

This paper deals with the optimization of process conditions for the enzymatic hydrolysis of goose meat protein using response surface methodology(RSM).The effects of hydrolysis time,temperature,pH,solid-to-liquid ratio and enzyme dose on degree of hydrolysis and antioxidant activity of hydrolysates were investigated based on single factor experiments.The optimal hydrolysis conditions were found to be 53 ℃,pH 10.5,1:3 solid-to-liquid ratio,time 7.2 h,1200 U/g enzyme dose.The degree of hydrolysis under these conditions and the reducing power of the hydrolysate obtained were 34.74% and 0.402,respectively.