Abstract:In this study，in order to select the best protease，the protamex，papain，trypsin and flavourzyme were used to digest the beef.The physical and chemical indicators，peptide molecular weight distribution and free amino acid of enzymatic hydrolysate were measured.The results showed that the dissolved nitrogen，amino acid nitrogen and hydrolyzing degree in the protamex group were higher than other groups.The groups of adding papain and protamex were higher than other groups in 2 KDa-5 KDa and lower than in 1 KDa peptide distribution，the two parts of the peptide played an important role in food flavor.The total amino acid of protamex was the highest in all groups，which the content of umami amino acid was significantly higher than other groups and the content of bitter amino acid was lower than other groups.In combination with the result of sensory evaluation of enzymatic hydrolysate，the results indicated that the protamex was a more suitable digestion enzyme preparation on beef.