Optimization of enzymatic hydrolysis of goose bone protein for production of antioxidant peptides

Goose bone was used to produce antioxidant peptides. Neutral protease, alkaline protease, the flavourzyme, papain, pepsin and trypsin protease were used to enzymatic hydrolyze goose bone protein respectively. Flavourzyme was slected as a optimal enzyme at the target of superoxide anion radical scavenging activity. Based on one- factor- at- a- time experiments, response surface methodology was employed to optimize the hydrolysis conditions. The optimal enzymolysis conditions of flavourzyme were determined as follows :enzyme dosage 8800U/g, hydrolyzing temperature 50℃, pH6.0, hydrolysis time 8h, concentration of substrate 12g/100mL. The superoxide anion radical scavenging activity and degree of hydrolysis were 64.14%, 17.76% respectively at the optimum hydrolysis conditions.