以水解度为主要指标，研究了中性蛋白酶对荞麦蛋白的水解作用。试验结果表明，最佳的酶解条件为：加酶量5000 U/g，底物质量浓度40 g/L，温度50 ℃，pH7.5，酶解时间2 h。在此酶解条件下，荞麦蛋白水解度达到42.31%。

Hydrolysis of the buckwheat protein by neutral protease was studied in this paper. The result showed that the optimum enzyme doses, substrate concentration, temperature, pH and reaction time were 5000 U/g, 4%, 50 ℃, 7.5 and 2 h, respectively. Under those optimized conditions, the hydrolytic degree of buckwheat protein reached 42.31%.