The preparation process optimization and antioxidant properties in vitro of hydrolysates from pigeon meat

The pigeon meat was hydrolyzed with the flavor protease,alkaline protease,papaya protease and bromelain,and the process was optimized by single factor experiment and orthogonal experiment using the hydrolysis degree as the index. Then the antioxidant properties in vitro was tested using the reducing capacity,DPPH(1-1-diphenyl 2-picryl hydrazyl)radical scavenging activity,superoxide radical scavenging activity and hydroxyl radical scavenging activity. The result showed that the optimized hydrolysis processing was as follows:flavor protease acted as the enzyme,the amount of the enzyme was 600 U/g(material),hydrolysis temperature was 55 ℃,pH was 7.0,and hydrolysis time was 2.5 h. Under optimal conditions,the degree of hydrolydis was 28.69%±0.29%. The antioxidant activity assay also indicated that the hydrolysates had good reducing capacity and performance on radical scavenging activity compared with ascorbic acid.