为提高海捕低值鱼加工利用率，合理利用鱼糜及鱼糜制品加工中的副产物，充分利用鱼类自身内源酶，寻求低值鱼精深加工的低碳高效利用，以梅童鱼（Collichthys lucidus）为研究对象，利用鱼类自身的内源蛋白酶将鱼体内的蛋白质酶解，在自然pH条件下，观察了液料比、自溶温度、时间对梅童鱼蛋白水解的影响，以可溶性蛋白/总蛋白的值为响应值，采用响应面分析优化自溶条件。通过求解回归方程得到的最优自溶条件为：液料比3.4，温度53℃，时间267 min。经过验证，可溶性蛋白/总蛋白的值为18.35%，与回归方程的预测值18.55%相比，相对误差1.1%，说明模型能较好地预测自溶过程中可溶性蛋白/总蛋白的值。在此条件下，测得水解度为15.84%，过0.45 μm微滤膜蛋白质量比为9.83%。研究表明，该水解工艺可为生产鱼露、活性肽、氨基酸等提供技术依据。

 In order to improve the processing and utilization rate of low-value fish species caught from marine capture, rationally use the byproducts from surimi and surimi products processing, make full use fish endogenous enzymes, and seek for the low-carbon, high efficiency deep-processing method for low-value fish, Collichthys lucidus was taken as the object to study the hydrolysis conditions of fish protein using endogenous proteases. Under the condition of natural pH, single factor experiment was adopted to investigate the effects of liquid to sample ratio, temperature and hydrolysis time on the soluble protein/total protein value, and the conditions were optimized as following: liquid to sample ratio being 3.4, temperature 53℃, and time 267 min. Under the optimal conditions, the soluble protein/total protein value was up to 18.35%, and compared with the predicted value 18.55% with regression equation, the relative error was 1.1%, illustrating that the model can rather precisely predict the soluble protein/total protein value. Under such conditions, the measured degree of hydrolysis was 15.84% and the protein of passing 0.45μm microfiltration mass ratio was 9.83%. The results show that the hydrolysis process could provide technical support for the production of fish sauce, bioactive peptides, amino acid and so on.