Abstract:To improve the nutritional value，flavor，and utilization of wet soy sauce residue，the enzymatic hydrolysis method was used to investigate the effects of enzyme addition amount，enzymatic hydrolysis temperature，enzymatic hydrolysis pH，enzymatic hydrolysis time and solid-liquid ratio on the enzymatic hydrolysis result of wet soy sauce residue by enzymatic hydrolysis method，with hydrolysis degree as an index. Based on the single factor and response surface experiment，the optimal enzymatic hydrolysis conditions of wet soy sauce residue were determined to be as follows：the papain to bromelain ratio of 1∶2 （volume ratio），the solid-liquid ratio of 1∶3 （g/mL），the enzyme addition amount of 340 U/g，the enzymatic hydrolysis pH value of 7，the enzymatic hydrolysis temperature of 47 ℃，and the enzymatic hydrolysis time of 4 h，and the hydrolysis degree of 27.69%. After enzymatic hydrolysis，wet soy sauce residue′s taste and odor scores were significantly improved.The molecular weight of the protein was obviously changed，with the molecular weight less than 244 Da accounting for 57.29%. The total content of free amino acids was increased from 167.99 mg/100 g to 202.30 mg/100 g，with the contents of 7 free amino acids increasing significantly.