Abstract: In this study, bioactive peptides were enzymatically prepared from carp meat using alkaline protease. The optimum conditions for preparing bioactive peptides were found to be hydrolysis at 50 ℃ and pH 8.5 for 5 h with an enzyme dosage of 100 U/mL. Under these conditions, the maximum degree of hydrolysis was 15.22%. The resulting hydrolysate was separated by Sephadex G-50 column chromatography into two fractions: greater than 5000 D and smaller than 5000 D. Peptides with molecular weight smaller than 5000 D were mainly responsible for the anti-linolie acid peroxidation activity and radical scavenging activities against DPPH and superoxide anion radicals of the hydrolysate.

Key words: carp meat, enzyme, small molecular peptide, antioxidation