研究超声波、亚硫酸钠、酸等前处理对蛋白酶解效率的影响，并探讨谷氨酸钠和氯化钠对酶解产物的滋味的影响。实验表明，低浓度的亚硫酸钠处理能改善对蚕蛹蛋白的水解效果，而酸和超声波处理能显著提高蚕蛹蛋白回收率和水解度，其中超声处理效果最佳，使蚕蛹蛋白回收率和水解度分别提高5%和3%（p<0.05）。前处理都能提高酶解产物中小肽的比例，分子量小于1000 u的小肽占75%以上，1000~3000 u的组分占20%左右；其中超声前处理，分子量小于1000 u的小肽从占比66.44%提高到77.58%。通过单纯形重心设计，探讨在酶解液中氯化钠和谷氨酸钠的相互作用对滋味的影响。氯化钠和谷氨酸钠的浓度对超声前处理的酶解产物的鲜味有显著性的影响（p<0.05），当味精和氯化钠的浓度分别是0.37%和0.85%时，鲜味增效达到最佳值，感官评分为7.3分。

The effects of ultrasonic, sodium sulfite, or acidification treatment on the efficiency of silkworm pupae protein enzymatic hydrolysis were studied, and the effects of monosodium glutamate (MSG) and sodium chloride on the taste of the hydrolysate were investigated. The results showed that a low-concentration sodium sulfite treatment could significantly improve the hydrolysis of silkworm pupae protein, while acidification and ultrasonic treatments could significantly enhance the protein recovery and degree of hydrolysis. Among these, the ultrasonic treatment produced the optimal results and increased the protein recovery and degree of hydrolysis by 5% and 3% (p<0.05), respectively. All pretreatments improved the proportion of small peptides in the enzymolysis products, and low-molecular-weight (<1000 u) peptides and components with a molecular weight of 1000~3000 u accounted for more than 75% and approximately 20%, respectively. With ultrasonic pretreatment, the proportion of low-molecular-weight (<1000 u) peptides was increased from 66.44% to 77.58%. The effect of interactions between MSG and sodium chloride in the hydrolysate on its taste was examined using a simplex-centroid design. The results revealed that sodium chloride and MSG concentrations could significantly influence the umami taste of the enzymatic hydrolysate (p<0.05). When the concentrations of MSG and sodium chloride were 0.37% and 0.85%, respectively, the optimal umami-taste enhancement was achieved, and the sensory score was 7.3 points.

广西“食品生物技术”八桂学者团队项目（T3050099202）；广西高校“广西特色农产品精深加工及安全控制”重点实验室项目（C3050097903）；广西优势农产品低值蛋白结构特性及控制酶解关键技术的研究（2016GXNSFEA380003）