Abstract: Wheat gluten protein had a poor solubility that limited its application. Using enzyme could improve the solubility of wheat gluten protein effectively. The optimal technological conditions of hydrolysate which mixed by alkaline protease and neutral protease via were optimized single factor test and orthogonal test. The results showed that the wheat gluten protein could got the hightest degree of hydrolysis 14.6% when it undere the follow conditions : the ratio of composite enzyme ( alkaline protease ∶ neutral protease) was 5 ∶ 5, hydrolysis temperature was 55℃, the concentration of compound enzyme was 1.0%, the concentration of substrate was5%, the initial pH of hydrolysis was 8.0, the time of hydrolysis was 3.5h.