Abstract

This article primarily focuses on studying the peptide extraction method and antioxidant properties of crayfish by-products using alkaline protease. Taking the degree of protein hydrolysis as a measurement indicator, and considering enzyme dosage, solid-liquid ratio, and hydrolysis time as optimization factors, we utilized single-factor and orthogonal experiments to refine the extraction process. Additionally, we assessed its antioxidant activity using the DPPH method. The findings revealed that the optimal process conditions were as follows: an enzyme dosage of 2% alkaline protease, a solid-liquid ratio of 1:20, and an enzymatic hydrolysis time of 2 hours. The measured protein hydrolysis degree was 21.08%, and its DPPH free radical scavenging rate reached 70.55%. When compared to vitamin C, it demonstrated superior antioxidant capabilities in scavenging free radicals.