Abstract:In order to recover protein to product shrimp spices for explore added value of white shrimp head， the enzymatic hydrolysis process of the protein of white shrimp head was studied. And the use of shrimp head hy－ drolyzate in simulated shark fin processing was also studied. The white shrimp head powder was hydrolyzed with papain assisted by ultrasonic method， and the effects of ultrasonic power， ultrasonic time， particle size， enzy－ molysis temperature， enzymolysis pH， ratio of material to water， enzyme dosage （papain）as well as enzymoly－ sis time on extraction rate of white shrimp head peptides were studied. The effect of the content of the hy－ drolyzate on the simulated shark fin was also studied by adding different solutions of the shrimp head hydrolyzate to the simulated shark fin glue. By single-factor experiment and Box-Behnken design experiment， the optimal extraction conditions were found as follows：ultrasonic power 120 W， ultrasonic time 20 min， particle size 0.2 mm-0.3 mm， enzymolysis temperature 60 ℃， enzymolysis pH 7.5， ratio of material to water 1 ∶ 10 g/mL， enzyme dosage （papain） 8 000 U/g， enzymolysis time 3 h. Under these conditions， the extraction rate of white shrimp head peptides could a mount to 65.25 % （to white shrimp head protein mass）. The simulated shark fin prepared with 80 % shrimp head hydrolyzate had better sensory characteristics.