Abstract:The effects of neutral protease，alkaline protease，papain，and flavoring protease on the degree of protein hydrolysis were analyzed based on dried fish sauce scraps as raw materials，and alkaline protease was determined to be the optimum protease.On the basis of the single factor test，response surface methodology was used to optimize the hydrolysis of raw materials.The results showed that the degree of protein hydrolysis was（43.78±0.57）% under the following optimum extraction conditions:solid-liquid ratio 1∶10（g/mL），enzyme dosage 1.1%，hydrolysis time5.4h，hydrolysis temperature50℃，and pH10.0.The antioxidant activity increased with the increase in the concentration of crude hydrolyzed protein extracts.When the concentration was greater than 10 mg/mL，the DPPH·scavenging activity was 63.01%，and the·OH scavenging activity was 41.11%.The study of fish sauce scraps can provide a theoretical basis and technical support for the development of fish sauce high valueadded products.