Preparation carp protein antioxidant activity peptide using enzymatic hydrolysis.

Carp protein was hydrolyzed with four proteolytic enzymes(alcalase,neutrase,flavourzyme and trypsin) at their respective optimal conditions.The antioxidant activity of carp protein hydrolysates was studied in different hydrolysis conditions.Degree of hydrolysis was determined using pH-Stat method.Antioxidant activity(in a liposome system with thiobarbituric acid-reactive substances as the indicator),reducing power of the various hydrolysates were evaluated.The results showed that the kind of protease,degree of hydrolysis,substrate concentration and(E/S) of carp protein could significantly affect the anti-oxidant activity.Of all hydrolysates,obtained products by alcalase which had the highest antioxidative activity.Results of optimization of hydrolyzing conditions of carp protein: (E/S) was 1.5%,substrate concentra-tion was 4%,and carp protein was hydrolyzed for 4 h byAlcalase.