Abstract: The food grade proteases such as Pepsin, Trypsin, Protamex^TM, Alcalase3.0T, Neutrase 1.5MＧ and Flavourzyme^TM 1 000 MＧ were used to measure the hydrolytic capability of glutamine amide group. After the enzymes were used in proper condition to hydrolyze wheat gluten for 4 hours, Gln bounded peptides in the hydrolysates were measured under the protection of ［Bis(trifluoroacetoxy)iodo］benzen(BTI) by HPLC(λ=340 nm). The degree of hydrolysis(DH) and the amino groups were determined in hydrolysates. Then we calculated the average amino acid number of peptides. We found Trypsin, Pepsin,and ProtamexTM had less hydrolytic capacity to amide group than the others. The hydrolytic capacity to amide group of Trypsin, Pepsin and ProtamexTM was 2.79%, 1.90% and 5.80% respectively, but Alcalase 3.0T, Neutrase 1.5 MG and Flavourzyme^TM1 000 MG were 32.25%,26.55% and 16.38% respectively. The harvest of Gln to wheat gluten hydrolyzed by Trypsin, Pepsin and Protamex^TM was 77.86% , 69.58% and 87.70%. The study showed that Trypsin, Pepsin and Protamex^TM could be used to prepare the Glnbound peptides.