中文摘要：

由于食盐（NaCl）用量普遍高于所需,为了减少食盐摄入量,最有效的方法是减少Na＋的摄入量,而咸味肽是最为理想的方法之一。为了确定酶水解海洋蛋白产生咸味肽的最佳工艺条件,首先,对酶水解时间,pH及以NaCl感官评定浓度为指标进行单因素试验,初步确定各因素的最适水平。然后,通过响应面法优化酶解条件。在此基础上,以咸味肽产生最佳风味为响应值,利用二次回归正交旋转组合设计的试验方法建立数学模型,进行响应面分析,最后,探讨pH,酶解时间对咸味的影响。结果：咸味肽的最佳产生工艺在温度50℃,加酶量1.0%时,pH为6.3,酶解时间为3h,在保证合适风味度的前提下,获得最佳感官评定的咸味浓度为60mM。结论：实际值与预测值的误差在允许的范围内,模型预测的结果可靠。

英文摘要：

Salt （NaC1） in food is generally higher than it needs due to the product taste, the best way to reduce salt content is to reduce the content of Na ＋, and using salty peptide is one of the most effective ways. The optimum conditions for enzymatic hydrolysis of marine proteins to produce salty peptides were studied. Methods ： First, the optimal level of each factor was determined by single factor test on the enzymatic hydrolysis time, pH value and NaCl sensory evaluation. Then, the enzymatic hydrolysis conditions were optimized by response surface methodology. The salty taste peptide was used as the response value, and the mathematical model was established by regression orthogonal rotation design. The best conditions were： pH 6.3, enzyme hydrolysis time 3h, reaction time 50 X2 and with 1% papain, under the above conditions, the best salty peptide concentration is 60 mM. The error between the actual value and the predicted value was within the allowable range, therefore, the regression model was reliable.