The objective of this study was to hydrolyze wheat gluten with the protease system produced by Aspergillus oryzae cultivated with wheat bran and flour,and evaluate the influence of hydrolysis condition on enzymatic properties of wheat gluten.The optimum hydrolysis conditions were as follows:enzyme concentration [E/S] 810 U/g,substrate concentration [S] 6%,50 ℃ for 36 hours.Compared to commercial enzymatic hydrolysates,Aspergillus oryzae protease system resulted in significant(P<0.05)increase in conversion of amino acids,equal protein recovery,greater umami flavor,less bitter taste,and subtle tint of the sour,sweet and off-taste.