Abstract: Protein in silver carp mince was hydrolyzed by trypsin and fish protein hydrolysate with different degreesof hydrolysis were obtained.The effects of hydrolysis degrees on the functional properties such as watersolubility,emulsifying capacity and rheological properties Ivere investigated.The results show that enzymatic hydrolysis can increase the water solubility strongly.The water soibility changed with pH and showed a minimum at PH4.However,the effect of PH declined with the increase in degree of hydrolysis.The emulsifying capacity and apparentviscosity can be elevated by a limited degree of hydrolysis signitlcantly,but if continue toincrease the degree ofhydrolysis,the emulsitying capacity and viscosity will decrease.

Key words: Enzyme-moditied fish protein Functional property Silver carp Trypsin