中文摘要：

以蓝圆鲹为原料,采用中性蛋白酶对其进行控制酶解,以水解度为指标,研究超声波处理对酶解过程的影响;通过单因素试验,研究超声波处理时间、酶解时间、加酶量、料液比和酶解温度对酶解过程的影响,并采用正交试验对最佳的酶解条件进行优化。结果表明,蓝圆鲹蛋白最佳酶解条件：超声波功率500 W条件下处理20 min、中性蛋白酶的加酶量为8 000 U·g-1、料液比为1∶20（g·m L^-1）、温度50℃、酶解时间为4 h;最佳酶解条件下得到水解度为52.08%,所得酶解液对羟基自由基清除率达到46.42%。

英文摘要：

The protein of decapterus maruadsi was hydrolysis with neutral protease, and the effect of ultrasonic wave on enzymatic hydrolysis process was studied with taking degree of hydrolysis as criterion. Through single factor test, the effects of ultrasonic treatment time, hydrolysis time, the amount of enzyme, the material/water ratio and the temperature on the hydrolysis process were studied, and the optimum conditions of the enzymatic hydrolysis were optimized by orthogonal test. The results showed that when the time of ultrasonic treatment with ultrasonic power 500 W was 25 min, neutral protease was 8 000 U. g^-1, the material/water ratio was 1：20 （g. mL^-1）, the temperature was 50℃, the hydrolysis time was 4 h, the degree of hydrolysis could reach 52.08%, and the scavenging rate on hy- droxyl radical of enzymatic hydrolysate was 46.42%