中文摘要：

以蛋白提取率和多肽分子质量分布为评价指标，采用不同提取方法和不同蛋白酶对废弃鱼骨蛋白质的提取和酶解工艺进行了研究。结果表明，高压蒸煮法提取的鱼骨蛋白质中蛋白含量为86.15%，蛋白提取率为16.76%，明显高于恒温水浴和热回流提取法。中性蛋白酶酶解的多肽中蛋白含量为88.46%，多肽比例高达95%以上，明显高于其他三种酶。先利用高压提取法提取蛋白质，再利用中性蛋白酶酶解蛋白质制备多肽，可降低酶用量，该方法为多肽工业化生产提供参考及新思路。

英文摘要：

Different extraction methods and different protease digestion of discarded fish bone proteins were studied using extraction rate of proteins and molecular weight of peptides as evaluation indexes. The results showed that the method of high-pressure cooking had a significantly higher protein content of 86.15% and protein extraction rate of 16.76% than the methods of constant temperature water bath and hot reflux extraction. The neutral protease had a higher activity than other three kinds of proteases. The protein content could reach 88.46% and the peptide ratio could reach 95% in the protein hydrolysates using neutral protease. The enzyme dosage could be reduced when the protein was extracted with high-pressure cooking method and the polypeptide was prepared with neutral protease. This method could provide reference and new idea for polypeptide industrial production.