选用毛霉菌株，对大豆蛋白原料进行水解，同时测定了不同水解条件下酶解液的水解度、蛋白回收率和肽氮含量，分析在不同条件下蛋白类呈味物质的变化情况。在单因素试验的基础上，运用Box-Behnken响应面分析法以水解度作为响应值，料液比、酶解温度和酶解时间为影响因子，对毛霉蛋白酶水解工艺条件进行优化，结果表明：最佳工艺条件为酶解温度34.3 ℃，酶解时间92.5 h，料液比1:2.2，不调pH。此条件下，验证试验得到水解度为5.62%，与模型预测值5.637%相比，结果相差较小，校正后的相关系数R2=0.9919，表明响应面模型与实际试验的拟合程度良好，可解释99.19%的响应值变化。三个影响因子对大豆蛋白水解度影响大小的排序为酶解温度>液料比>酶解时间。为利用毛霉天然发酵所产酶系去酶解大豆蛋白提供了一定的理论支持与数据参考。

The soybean protein was hydrolyzed using mucor strain, and the hydrolysis degree, protein recovery rate and peptide nitrogen content of the enzymatic hydrolysate under different hydrolysis conditions were also determined. The changes of taste substances such as proteins under different conditions were analyzed. On the basis of single factor experiment, Box-Behnken response surface methodology was used to optimize the processing conditions of mucor proteinase hydrolysis of tofu billet with hydrolysis degree as the response value, material-liquid ratio, enzymatic hydrolysis temperature and enzymatic hydrolysis time as the influencing factors. The results showed that the optimum conditions were enzymatic hydrolysis temperature of 34.3 ℃, enzymatic hydrolysis time of 96 h, ratio of material to liquid of 1:2.2, and no pH adjustment. Under this condition, the degree of hydrolysis was found to be 5.62%, compared with the model predicted value of 5.637%, there was little difference in result. The corrected correlation coefficient R2=0.9919, which indicated that the response surface model fits the actual test well, and it can explain 99.19% of the response value change. The order of the effect of three factors on the degree of hydrolysis of soybean protein was enzymatic hydrolysis temperature > liquid-material ratio> enzymatic hydrolysis time. It provided a certain theoretical support and data reference for using the enzyme system produced by mucor natural fermentation to dezymolyze soybean protein.