Abstract: In this paper ,we studied useing proteinase to hydrolyze Pinctada martensii meat. The optimal conditions for hydrolysis by enzyme method were : B.Subctilis neutral proteinase hydrolyzed at pH6.5,temperature 40℃, enzyme consistency 3×103U/ml , K+ concentraction 0.12%,and time 3.0h.Then add stomach proteinase at pH3.0,temperature 60℃, enzyme consistency 4.5U/ml , and time 3.0h, The degree of hydrolysis of mussel meat is 66.2% by this method. The hydrolysis liquid can be used to make high quality seafresh seasoner and fundational protein drink.

Key words: Pinctada martensii , Hydrolysis by enzyme method