Study on Antioxidant Activities of Enzymatic Hydrolysis of Chicken Myofibrillar Proteins

Used papain to hydrolysis myofibrillar proteins of the chicken at pH=7 on the basis of the result of single factor test,the hydrolysis conditions was optimized by using the orthogonal experiment,so as to require better antioxidant activity of enzyme hydrolysis product.The optimization of hydrolysis condition of the test was: 1 g myofibrillar proteins of chicken in 5 mL water,0.006 g papain in 1 g chicken,hydrolysis 3 h,in 50 ℃.Under this condition,DPPH radical clearance of hydrolysis product was 84.7 %.SDS-PAGE analysis showed that myofibrillar proteins of the chicken in hydrolyzing process hydrolyzing to low molecular peptide chains with the antioxidant activity.