Objective To elucidate the lipid-lowering effect of wheat bran protein from the Hetao region and provide a scientific basis for its deep processing and high-value utilization.Methods This paper employs wheat bran protein from the Hetao region as the raw material to prepare pepsin limited enzymatic hydrolysates (P1, P3, P6, and P12), and investigates their effect on lowering lipid.Results Different enzymatic hydrolysates vary in vitro lipid-lowering effects, and the higher mass concentration of samples means a better effect. The cholesterol micelle solubility inhibition rate of 5 mg/mL wheat bran enzymatic hydrolysate P1 is (45.47±0.36)%, significantly higher than that of other samples (P<0.05). The cholesterol esterase activity inhibition rate of P12 is (37.10±0.58)%, significantly higher than that of other samples (P<0.05). The pancreatic lipase activity inhibition rate of P3 is (33.40±3.20)%, significantly higher than that of other samples (P<0.05). The content of essential amino acids, hydrophobic amino acids, and acidic amino acids in wheat bran protein enzymatic hydrolysates changes slightly with the extending enzymatic hydrolysis time, maintaining the ranges from 29.70% to 30.60%, 32.10% to 33.20%, and 27.80% to 28.40% respectively. The hydrophobic region of wheat bran protein is destroyed by the pepsin enzymatic hydrolysis, and the relative content of α-helix decreases from 70.0% to 43.4%, and meanwhile the relative content of β-turn and random coil increases to 28.4% and 25.0% respectively.Conclusion Pepsin limited enzymatic hydrolysates of wheat bran protein exhibit certain lipid-lowering effects, and their action mechanism can be closely related to the high content of hydrophobic amino acids and acidic amino acids in the hydrolysates, as well as changes in the α-helix structure.