In this study, the protein content of pigskin gelatin is90.75%and pH is5.88±0.17. We analysed the composition of amino acid. Then, we used thepigskin gelatin as substrate and the degree of hydrolysis, scavenging of freeradical, total reducing power as evaluation index to study. Six enzymes (trypsin,neutral protease, acidic protease, alkaline protease, pepsin and papain)hydrolysed in the optimum conditiones respectively. We screened enzymeswhich were the best effect of the degree of hydrolysis and the total ...