Abstract: In order to improve the gel properties and amino acid composition of Brewer's Grains Protein, Modification Process of Brewer's Spent Grains Protein and Soybean Protein Mixtures by Transglutaminase (transglutaminase，TGase) have been researched by the single factor experiment and response surface method. The effects of Brewer's Spent Grains protein additional proportion,TGase enzyme concentration,water bath temperature,bath time and pH on gelling characteristic have been investigated.The results showed that the Brewer's Grains Protein with a protein content of 52.23% was obtained through wet milling,which was dominated by amino acids called glutamate and proline, on condition of the Brewer's Spent Grains protein additional proportion 30 %,TGase enzyme dosage 15 U/g protein，pH 7.0，the water bath temperature 48 ℃ and the bath time 132 min,transglutaminase had the strongest improving effect on gelling property of Brewer's Spent Grains Protein and Soybean Protein Mixtures with the maximum gel strength as 218.55 g.This study could provide a basis for the deep proces of Brewer's Spent Grains protein.

Key words: Transglutaminase, Brewer's Spent Grains Protein, gelling property