Abstract: This paper focuses on the acid hydrolysis process of vegetable proteins under the conditions of low concentration of acid and low temperature, on the purpose of eliminating the 3-MCPD. The hydrolysates(HVP) with low content in 3- Monochloropropane-1,2-diol(3-MCPD) can be prepared by optimizing the influenced factors: to hydrolyze for 18 hours under the conditions of 98℃ and 1:5( W/W), The level of the 3-MCPD can be controlled at 1.25mg/kg, which is 5% as much as that in general technology. Whereas as a result of post—treatment, there is a remarkable decrease in the 3-MCPD residue in the HVP.

Key words: hydrolyzed vegetable protein(HVP), 3-Monochloropropane-1,2-diol(3-MCPD)