Abstract: This article analysed the hydrolysis technology of the squeeze junk protein from the fish powder by neutral enzyme, amino acid compositions and the relative molecular weight scope of the hydrolysis liquid. Using orthogonal test to study the proteinase hydrolysis conditions of the squeeze junk protein from the fish powder. The results showed that the mean hydrolysis degree was 52.3% when pH was 7.5 and 400 U/g enzyme quantity at 55 ℃ hydrolysis for 6 hours. This article also analysed the amino acid compositions and the relative molecular weight scopes of the hydrolysis liquid by amino acid analysis instrument and HPLC, the results showed that the hydrolysis liquid had balance amino acid compositions and plentiful indispensable aminoacids, the results also showed that the relative molecular weight scopes 132～1500 of 2～10 peptides occupied 80%. The squeezed junk from fish poeder could be used as health care food and high quality raw materials of the nutrition intensifiers, meanwhile, it had important sense for resolving the waste water of the fish powder production industry.

Key words: stickwater, neutral enzyme, HPLC, hydrolysis technology