Abstract:Using in vitro modeling methods，the enzymatic hydrolysis kinetics of chicken and pork proteins and the antioxidant activities of their enzymatic hydrolysis products in gastric and intestinal were investigated.The results showed that chicken protein could be easier hydrolyzed than pork protein，and more amino acids and non-protein nitrogen（NPN）could be found in hydrolysis products.The analysis results of hydrolysis kinetics showed chicken protein had lower Kmand higher Vmaxvalues than pork protein.The in vitro analysis result showed the antioxidant activities were significantly enhanced after digestion in gastric and intestinal juices（p≤0.01），besides their lipid inhibitive capacities.And there were remarkable differences between two proteins（p≤0.01）.Above results indicated there were different hydrolysis kinetics characteristics and their products showed different antioxidant activities between chicken and pork proteins.