Abstract
Under suitable technological conditions, chicken protein undergoes a hydrolysis react with protease, so that peptide bonds are broken to generate peptides and free amino acids with smaller molecular mass. Therefore, chicken enzymatic hydrolysis is rich in amino acids and peptides, which have a variety of biological activities such as anti-oxidation, anti-fatigue, immune regulation and so on. Using their characteristics and biological activities, relevant natural functional products and seasonings can be developed. The added value and utilization rate of chicken are greatly improved. This article mainly reviewed the chicken enzymatic hydrolysis technology, the efficacy and application of enzymatic hydrolysis products, in order to promote the in-depth study of chicken enzymatic hydrolysis products, and provide a theoretical reference for the development and utilization of chicken enzymatic hydrolysis products.
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