The aim of the study was the evaluation of selected whey proteins susceptability to degradation with proteolytic enzymes isolated from Yarrowia lipolytica yeast. In the research the aspartyl and serine proteases were used for hydrolysis of α-lactoalbumin, β-lactoglobulin and whey protein concentrate (WPC-80). The reaction was carried out at pH 3.0 and pH 8.0 respectively, at 37°C, with the enzyme applied in a dose of 10 U/mg of the protein. The progress of proteolysis was monitored quantitatively by the determination of the hydrolysis degree (DH), free amino groups content and qualitatively by the SDS PAGE electrophoresis and by RP-HPLC. All tested substrates were characterized by low susceptibility to degradation with aspartyl protease, while the application of serine protease caused the intensive degradation mainly β-lactoglobulin.

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