Abstract: This paper deals with the optimization of process conditions for the enzymatic hydrolysis of goose meat protein using response surface methodology (RSM). The effects of hydrolysis time, temperature, pH, solid-to-liquid ratio and enzyme dose on degree of hydrolysis and antioxidant activity of hydrolysates were investigated based on single factor experiments. The optimal hydrolysis conditions were found to be 53 ℃, pH 10.5, 1:3 solid-to-liquid ratio, time 7.2 h,1200 U/g enzyme dose. The degree of hydrolysis under these conditions and the reducing power of the hydrolysate obtained were 34.74% and 0.402, respectively.

Key words: goose protein, enzymatic hydrolysis, hydrolysis degree, antioxidant activity