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Enzymatic hydrolysis of crab processing by-products (CPBs) was optimized for the enzyme Flavourzyme^(TM) by response surface methodology. A second order model equation was proposed with regard to effects of initial pH, temperature, reaction time, substrate concentration, and enzyme/substrate ratio on amount of 0.3 M TCA soluble peptides (TSP). The concentration of CPBs was the most important linear variable. Based on the amount of TSP, the optimum enzymatic hydrolysis conditions were pH 6, 45-50℃, 5 hr reaction time, 75% (w/v) CPBs concentration, and 2.5% (w/w) Flavouizyme^(TM). The hydrolysate of CPBs can be used as a source of precursors for the production of process flavor.
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