Antioxidant activity and functional property of protein hydrolysates from grass carp(Ctenopharyngodon idellus)meat

Antioxidant activity and functional properties of protein hydrolysates from grass carp(Ctenopharyngodon idellus) meat,hydrolyzed by Alcalase 2.4L(HA) and Papain(HP) with different(10%,20%)degrees of hydrolysis(DH) were investigated.With the DH rising,the metal chelating activity increased while the reducing power and DPPH radical scavenging activity decreased of both HA and HP(P0.05).At the same DH test,HP possessed a better DPPH radical scavenging activity and reducing power than HA did(P0.05).The solubilities,emulsion activity index and foaming capacity were lowest at pH 4.When the DH increased,the solubilities of hydrolysates increased,but the foaming capacity decreased in the pH range of 3-8.And HP displayed higher emulsion activity index but lower solubility and foaming capacity than HA did.The result revealed that the antioxidant activity and functional property of protein hydrolysates from grass carp meat were determined by the DH and types of the enzymes.