Abstract:  We get the optimum technology of fermentation on the target of transform rate of starch and protein in konjac powder around fermentation is that at 35℃, we culture it on table (130r/min) for 36h.Molecular of peptide is about 10000D that is determined by SDS-PAGE gel-electrophoresis. We get oligo-peptides of branch chain amino acids from the peptides by two process enzymatic hydrolysis. The oligo-peptides can be separated by gelatin and analyzed by automatic analytical balance. The conclusion is: The content of branch chain amino acids in oligo-peptides is 27.52%, having reached the most favorable condition (25%～65%).

Key words:  , kefir； konjac flying powder； high content branch chain amino acids；