中文摘要：

咸味是人类主要的味觉之一，是控制机体生理平衡最重要的因素之一。然而由于味觉的需要，人类食用盐量普遍高于真正所需的量。为了研究水解海洋蛋白产生成味肽，以便于开发适合于高血压病人所需的无钠调味剂。根据国标GB／T12135-2008感官分析方法，该研究建立了NaCl感官评定标准曲线，以用于成味肽对应食盐浓度的感官评估。根据木瓜蛋白酶选择性水解疏水氨基酸的特性，使用0．1％木瓜蛋白酶能使哈氏仿对虾蛋白在0-2．5h咸度从10mmol／L提高到35mmol／L，但仍保留多数哈氏仿对虾20kDa主蛋白及以下的蛋白。为了提高蛋白水解度以及提高成度的可能性，使用1％的中性蛋白酶与木瓜蛋白酶双酶，双酶水解在0～2．5h几乎所有蛋白都被消化，成度由10mmol／L提高到55mmol／L，这些实验表明木瓜蛋白酶与中性蛋白酶一旦协同结合，既可充分地水解蛋白，也可释放更多的咸味肽。而随后咸味的下降应该是进一步水解成单氨酸，这些为成味肽的工艺设计等提供了重要参考。

英文摘要：

Saltiness is one of the basic tastes and plays a key role in human physiological balance. The adverse effects of excessive salt intake have forced the food industry to seek alternatives to reduce salt content in food while maintaining sufficient saltiness. This study is to develop salty peptides from enzymatically hydrolyzed shrimp proteins, aiming for type 2 diabetes and high blood pressure patients. According to the standard GB/T 12135--2008 sensory evaluation method, a standard curve plotting salinity against salt （NaC1） concentration is established, which is used for the saltiness evaluation of fish peptides. Since papains selectively hydrolyze hydrophobic amino acids, such as arginine and lysine, and they are also amino acids for salty peptides. In this study, the protein of Parapenaeopsis hardwickii （Miers） is digested by 0.1% papain（EC 3.4.22.2）, the salinity increases from 10 mmol/L to 35 mmol/L, but 20 kDa and lower proteins remain. In order to improve the protein hydrolysis and the salinity, 1% neutral protease and papain, double enzyme hydrolysis for 2. 5 h, almost all of these proteins can be digested, salinity increases from 10 mmol/L to 55 mmol/L. The experimental results show that papain and neutral protease is a synergistic combination, can be used to fully hydrolyze protein, and generate more salty peptide. The decrease of saltiness after the peak could be the results of further hydrolysis of dipeptides. These results provide an important reference for the process design of salty peptides in industry.