采用近江牡蛎的内源性蛋白酶对其蛋白质进行自溶水解，并优化其自溶水解条件。评价了水解时间、初始pH、水解温度、原料占总质量比等因素对自溶水解效果的影响，确定牡蛎自溶的最佳条件为：水解时间12 h、初始pH 4、水解温度40或50 ℃、原料占总质量比0.5。利用响应面中的Central Composite设计优化了内源性蛋白酶的水解工艺，以氨基酸态氮含量为评价指标最终确定内源性蛋白酶的最佳酶解工艺条件并修正为：温度为56.24 ℃，初始pH值为4.00，原料占总质量比为0.50。在此条件下，水解液中的氨基酸态氮含量5.73 mg/mL和回归方程的预测值5.81 mg/mL具有较好的拟合性，水解液中的氨基酸态氮含量比优化前的最大值4.11 mg/mL提高39.42%。

Jinjiang oyster (Crassostrea Rivularis) were hydrolyzed by the endogenous proteases to produce amino acid nitrogen and the influencing factors were tested. The optimum conditions were ascertained as pH 4, temperature 40 or 50 ℃, material/total ratio 0.5 and autolysis time 12 h. Three crucial parameters of Jinjiang oyster protein autohydrolysis, including temperature, initial pH value and material/total ratio, were optimized by using the response surface methodology. Results showed that the optimum autohydrolysis conditions were temperature 56.24 ℃, initial pH 4.00, material/total ratio 0.50 for 12 h, under which the actual value of amino nitrogen content reached up to 5.73 mg/mL, which was in close agreement with the predicted value of 5.81 mg/mL and higher by 39.42% than that without optimization.