中文摘要：

以蛋白质水解度为考察指标,从木瓜蛋白酶、复合蛋白酶、风味蛋白酶、中性蛋白酶、碱性蛋白酶中筛选水解斑点叉尾鮰下脚料的适宜蛋白酶,并通过单因素试验和正交试验优化工艺条件。结果表明：5种蛋白酶中复合蛋白酶的水解度最高;复合蛋白酶酶解斑点叉尾鮰下脚料的最佳酶解条件为温度55℃,时间4 h,pH 9.0,酶质量浓度2 500 U/g,料液比1∶3,在该条件下,蛋白质的水解度为53.26%。

英文摘要：

Using hydrolysis degree of protein as an index, this paper investigated hydrolysis effects and conditions of protein from byproducts in channel catfish with papain, comples protease, flavourzyme, neutral protease and alkali protease with single factor and orthogonal tests. The experimental results showed that the highest hydrolysis degree were comples protease. The optimal hydrolysis degree was achieved at 53.26% with the following conditions： hydrolysis temperature of 55 ℃, hydrolysis time of 4 h, pH 9.0, enzyme concentration 2 500 U/g, the ratio of water to materials 1 ： 3.