Abstract: Flours obtained from four species of legumes plants were undergone hydrolysis process. In study five proteases were used, different in optimal conditions of work and substrate specificity. In foothold about degree of hydrolysis function of optimal ratio enzyme: substrate in reaction mix and time of hydrolysis were set. The vulnerability of protein on enzyme impact was conditioned by plant species and kind of enzyme, only in bromelaine and bacterial protease case influence of E/S ratio and time of hydrolysis was visible. Flours all investigated plants the most effective were hydrolyzed by pepsin and trypsin. Proteins Grapis pea in contrary to Piast were more vulnerable on digestion with bacterial protease and pepsin. Bacterial protease was significantly more active against flours obtained from vetch and lentil than two strain of pea.

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