Abstract: In order to investigate the best technology conditions of protease hydrolysis for Agaricus bisporus fruit body, using neutral protease, flavor protease, papain protease, alkaline protease and protamex protease, Agaricus bisporus fruit body enzymatic hydrolysis tests were done.By single- factor test and response surface experiments, the effects of hydrolysis temperature, hydrolysis time, p H, enzyme dosage and material water ratio on the degree of hydrolysis were also researched, and the process parameters were optimized.The results showed that the optimum enzymatic hydrolysis conditions were: the enzymolysis temperature 60℃, hydrolysis time 4h, p H10.5, enzyme dosage 2%, the ratio of material to water 1∶12.In these conditions, the degree of hydrolysis was up to 26.01%.The polysaccharide content and reducing sugar content in the optimal enzymatic hydrolysate respectively increased3.95- fold and 1.91- fold, and the protein content of that decreased 5.02 g /100 g.It suggested that Agaricus bisporus fruiting body protein being enzymatic hydrolyzed could improve its overall functional nutritional value.