Study on enzymatic hydrolysis to active peptides from Tuna fish offal

The technology of making active peptide with tuna meat protein was optimized. The enzyme solutions with different segments were collected by ultrafiltration and their amino acid scores and antioxidant activity were evaluated. The results showed that the protein hydrolysis degree could reach 15.83% under the optimal hydrolysis conditions, temperature 45 °C, time 6h, Trypsin 15000u / g, Papain 45000u / g, pH7 .0 after treatment of tuna meat under 500W microwave at 50 °C for 10 min. The optimal ultrafiltration conditions with membrane of 5000Da and 10000Da were pressure 30psi, 40min and the yield of three segments(less than 5000Da, 5000 ~ 10000Da, more than 10000Da ) was 19.23%, 30.71% and 7.69% respectively . The DPPH radical scavenging rates of three segments were 9.08%, 9.55% and 9.30% respectively, indicating that all three sections of hydrolyzate showed antioxidant activity. It is with high utilization and easily digested.