Abstract:

The optimal conditions for hydrolyzing Shaoxing duck meat by papain were investigated by single factor method and Box-Behnken experimental design coupled with response surface methodology. A maximum degree of hydrolysis (DH) was obtained under the following optimized hydrolysis conditions: 56.9 ℃, pH 7.2 and substrate-to-enzyme ratio 69.9:1 (m/m). The hydrolysates obtained under such conditions were evluated for their free radical scavenging activities, and the results showed that the IC50 values for scavenging superoxide anion, hydroxyl and DPPH free radicals were 13.06, 11.96 mg/mL and 21.13 mg/mL, respectively.

Key words: duck meat, hydrolysis, response surface methodology, antioxidant activity