Abstract: Carp meat protein was hydrolyzed by alcalase to prepare hydrolysates with different hydrolysis degrees. The antioxidant activity and functional properties of the hydrolysates were investigated at various pH conditions. The results showed that inhibitory capability to lipid oxidation, DPPH radical scavenging activity, reducing power and metal chelating activity of the hydrolysates increased with the increase of DH (P＜0.05). Solubility, emulsifying activity index (EAI) and emulsion stability index (ESI), foaming capacity (FC) and foam stability (FS) of the hydrolysates reached the lowest level at pH 4.0(PI). Meanwhile, solubility, EAI and ESI increased with increasing pH (P＜0.05). However, FC and FS increased at the beginning and then decreased with increasing pH. These results demonstrated that hydrolysis could increase antioxidant activity and solubility of carp meat protein, but caused lower emulsifying and foaming activity at higher DH.

Key words: carp meat protein, hydrolysate, antioxidant activity, functional properties