Abstract:The aim of the research was to discuss the parameters for hydrochloric acid hydrolysis of wheat bran protein.This paper studies the hydrolysis process of wheat bran protein by acid, analyzed the impact of the concentration of hydrochloric acid, liquid ratio and hydrolysis time on the hydrolysis degree of hydrolysis of wheat protein extracted from wheat bran, and also analyzed amino acid composition of the protein hydrolyzate. The hydrolytic conditions for wheat bran protein were as follows：hydrolysis temperature of 100 ℃, hydrochloric acid density of 4 mol/L, solid-liquid ratio of l∶6, time of 18 h, the hydrolysis degree could reach 59.22%.The result of amino acid analysis of the hydrolyzate showed that the sum of the sweet and umami amino acids reached 53.77%. High levels content of sweet and umami amino acids of protein hydrolyzate could be obtained by hydrochloric acid hydrolysis, which provided the theoretical basis for the production of wheat bran protein hydrolysis.
