Enzymatic Hydrolysis of Crucian Meat and Antioxidant Properties of Its Hydrolysate by Nutrase

Superoxide anion radical scavenging capacities of enzymatic hydrolysates from crucian meat pretreated by different conditions were measured,which was hydrolyzed by papain,nutrase,alcalase and pepsin respectively. The experimental results showed that the nutrase hydrolysate from undefatted and undenatured material has the strongest scavenging superoxide anion radical capacity. And its excellent antioxidant activity was confirmed by the experimental results of scavenging DPPH· radical capacity,reducing power,and antioxidation effects on lipid.