Employing Box-Behnken to optimize the preparation of enzymatic hydrolysate of oyster

In order to obtain high quality oyster protein hydrolysate, the optimization of the hydrolysis of oyster protein with neutral protease and flavor protease was studied by Box-Behnken analysis. It showed the optimal conditions of enzyme solutions were temperature 51.7℃, enzyme addition 4.7%, pH7.4, addition ratio 1:1, time 3 h, ratio of material and water 1:6, the amount of amino nitrogen was 8.197 mg/g, closed to the theoretical value, indicating that the optimization results were good. By the content of serine, histidine and arginine in the hydrolysate was higher, and taurine was also contained. The percentage of essential amino acids in the hydrolysate basically met the standard amino acid model of WHO/FAO, provide a scientific basis for further development and utilization of oyster enzymolysis solution.