Abstract: The Aqueous Enzymatic extraction of peanut oil and protein was carried out by using complex enzyme containingNeutral protease Asl.398.Lomparing and studing on the functional properties of peanut protein traditional Aqueous extractionand Aqueous Enzymatic extraction oil and protein.the study shows that the technological process has certain effect on the functionalproperties of peanut protein to be modificated, under the condition of experiment.The solubility of gained peanut protein islompletely improved, especially in the range of isoelectric point of peanut protein.What’s more, the foam ability and emulslfyingproperties are also highly improved.The finished peanut protein is free from bitterness, the viscosity is lower than traditionalAqueous extraction protein.

Key words: functional properties, peanut protein, limited hydyolysis