Study on enzymatic hydrolysis technology of oyster meat by ficus and its antioxidant activity

The enzymatic hydrolysis technology of oyster meat by ficus and its antioxidant activity were studied in this paper. The effects of p H,temperature,time and enzyme dosage on the hydrolysis were investigated by single-factor and orthogonal tests. The hydrolyzate indicators of single-factor tests and orthogonal tests were DPPH radical scavenging activity and the amino acid-nitrogen content. The optimal hydrolysis conditions of oyster meat by ficus were enzyme dosage 5.5%,hydrolysis temperature 50 ℃,p H6.0 and time 3.5 h. Under such conditions,the content of amino acid-nitrogen reached 0.181 g/100 m L,DPPH radical scavenging rate up to 71.80%,reducing power was 0.813 and hydroxyl radical scavenging rate reached 16.19%. The hydrolysates exhibited higher antioxidant activities.