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ABSTRACT
It is demonstrated that by-products from food industry are main substrates for production of enzymic protein hydrolysates and their undesirable components or properties are summarized. The methods for obtaining of enzymic protein hydrolysates having different degree of hydrolysis are reviewed with a special regard to the control of the catalytic process. The use of immobilized enzymes and membrane technologies is discussed in respect to the final effectiveness. The debittering of enzymic protein hydrolysates and the analytical methods for their characterization are surveyed. Microbiology, food industry and pharmacy are presented as the main fields for application of these products. It is concluded that there are many reasons for development of enzymic protein hydrolysates production and use in Bulgaria.