Enzymatic hydrolysis and antioxidant activity of Pteria penguin meat by protease

Alcalase, protamex, neutrase and flavorzyme were tested for hydrolysis of Pteria penguin protein.Flavorzyme was found as the best one since its hydrolysate with highest concentration of amino acid nitrogen and good smell. The optimum hydrolytic conditions were as following:temperature 55℃, initial p H6.0, enzyme dosage 0. 8 %, and solid to liquid ratio 1 ∶ 1. 0. Under this condition the value of amino acid nitrogen was3.65g/100 m L. The antioxidant and radical-scavenging activities of hydrolysates were evaluated using hydroxyl radical, superoxide anion free radical, DPPH free radical inhibitory activity and reducing power. All tested samples displayed strong antioxidant and radical-scavenging properties. The results will provide reference for development for Pteria penguin meat.