| Corn gluten meal (CGM) is difficult to dissolve in water. Because of its complicated composition and coarse mouthfeel, its application in food is affected seriously. The corn peptide get not only have the good deliquescence, liquidity, hot stability, but have low viscosity , high density, absorbing in the body quickly and highly utilization .When it becomes the smaller molecular weight peptide like dipeptide and tripeptide, it can also release some excellent properties such as anti-oxidation, the removing the fatigue, the lower blood ammonia density, declining the blood pressure and promoting the elcohol metabolization.In this paper the feasibility of make corn peptides from hydrolysis of corn gluten meal by special high-speed emulsification pretreatment and high efficiency acidic protease in acidic situation has been studied. The product prepared with this method has high degree of hydrolyzing and more oligopeptides. Moreover this method has the effect of desalting.Through the single factor experiments and orthogonal test, the optimum hydrolyzing conditions in one hour have been determined: concentration is 80g/l , ratio of protease/substrate is 10%, temperature is 60℃. The acidic protease will lose its effect through the long time reaction in high temperature,so we choose 50℃ at last. Results show that, under the action of emulsification equipment at 7000 rpm for one hour, the average particle size of CGM can be decreased from 420μm to approximately 10μm. Under these conditions, the degradation percentage of the corn gluten meal can reach 70.19%, while the hydrolysis degree can reach 58.64% after hydrolyzing 24h. 78% of the average molecular weight are below1000 Dalton, the solubility in water is improved. Through analyzing amino acids constitution by HPLC , emulsification pretreatment have no effect on the amino acids composition of the product, Amino acids are growing with hydrolysis time, eight kinds of amino acids of those are necessary for people.
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