Abstract:  This paper studied mainly about the research of enzymatic hydrolysis of animal protein.The main task was to find out the optimal degree of hydrolysis(DH) of hydrolyzed animal protein(HAP) according to the flavor of Maillard reaction products(MRPs)which was used as a standard of estimation with DH as characteristic parameter for HAP，The substrate of Maillard reaction .

Key words: hydrolyzed animal protein(HAP) degree of hydrolysis(DH) enzymatic hydrolysis Maillard reaction