The nutritive value,chemical composition and functional properties of wheat germ protein were discussed.

The best technological conditions of extracting wheat germ protein through microwave heating technology were obtained through single factor experiment and orthogonal experiment, namely reduction ratio 30 mesh, alkali material ratio 4∶1, microwave time 120 s, microwave temperature high fire, alkali extraction time 40 min, alkali extraction temperature 45℃, alkali extraction concentration 0.

Research of alpha amylase hydrolyzed wheat germ protein to product wheat germ protein;

Preparation and application of wheat germ protein;

Research on extraction technics of wheat germ protein;

Study on technology of spray drying wheat germ protein;

By using wheat germ protein as substrate, AIcaIaSe alkaline protease as hydrolysis enzyme, orthogonal quadratic regression rotation combinatorial design as optimize hydrolysis condition, antioxidant activity of wheat peptide produced by hydrolysis was studied by method of Pyrogallic acid own oxidation.

398,Neutrase,Alcalase,Proleather FG-F,and Protease S were investigated to hydrolyze wheat germ protein respectively for the purpose of selecting the best protease to prepare antioxidant peptides from the wheat germ protein.

The purity of wheat germ protein is 89%, and getting ratio of 79% with immobilized α-amylase.

Then the immobilized alkaline protease were characterized and the hydrolysis condition of wheat germ protein with it were optimized.

The effects of ultrasonic power and treatment time on the ultraviolet spectrum, fluorescence spectra, surface hydrophobicity, solubility, foaming and emulsifying properties of wheat germ albumin(WGA) were studied.