Abstract: The acid hydrolysis dynamics of Glu thalline protein was studied. The effects of temperature, pH, discolored timeand the amount of active carbon used on the discoloring effect and loss of amino acid were studied in the course of decoloring. Theresults showed that the proper time of hydrolysis was during 15 and 18 hour under the concentration of Hydrochloric acid 2mol/L. The level of hydrolysis could reach 67.99%. The optimal conditions of decoloring were: temperature 50℃, pH3, the amount ofactive carbon 0.25g/ml and adsorptive time 4h. The rate of decoloring was 55.945%. The loss rate of amino acid was only 4.6%.

Key words: Glu thalline protein, acid hydrolysis, decoloring