采用响应曲面法对合浦珠母贝肉的酶解工艺进行优化。以水解度为评价指标，分别考察加酶量、液料比、酶解时间和酶解温度对水解效果的影响。结果表明：贝肉最佳水解条件为加酶量5680 U/g、液料比2.8：1(V：m)、酶解时间6.5 h、酶解温度55 ℃，在此条件下水解度为44.27%±1.23%，与预测值基本吻合。该工艺简单方便，水解效果好，可用于指导生产实践。

Response surface method was used to optimize the hydroiysis conditions of Pinctadafucata. The effects of the dose of protease, liquid-material ratio, enzymolysis time and enzymolysis temperature were investigated by degree of hydrolysis. The results showed that the optimized conditions were as follows : 5680 U/g of the amount of enzyme, liquid-material ratio 2.8:1(V：m), 6.5 h ofenzymolysis time, 55 ℃ of the enzymolysis temperature. Under this optimized conditions, the degree of hydrolysis was 44.27±1.23% which was almost same with the theoretical value. The hydrolysis process was simple, reliable, high hydrolysis rate and could beapply to practical production .