Abstract: In this paper is studied the main technique of the enzymatic hydrolys is of walnut to prepare the peptide with low-molecular weights. A new technique of hydrolyzing　walnut protein with an enzyme has been worked out. This paper de als with the effects of hydrolysis temperature, optimum pH, substrate concentrat ion, enzyme amount and hydrolysis duration carried out with the enzyme on the hy drolysis proportion of the walnut pro tein. The results show that increasing the enzyme concentration and hydrolysis duration, the hydrolysis proportion raises significantly. The suitable hydrolys is conditions of this enzyme are hydrolysis temperature of 40 ℃, optimum pH 9, substrate concentration of 40 mg/mL, enzyme amount of 150 U/g, hydrolysis durat ion of 2 h. Under such conditions, the degree of the hydrolysis of the hydrolyz ed walnut protein is about 20%. It is a good way for the hydrolysis of walnut.

Key words: walnut, low molecular　weight peptides, enzymatic hydrolysis