Abstract: Through a single-factor test and an orthogonal designed experiment, the alcalase hydrolysis of chickpea protein was systematically studied. Results show that the obtained optimum hydrolysis conditions are pH 8.5, hydrolyzing temperature (T) 55℃, concentration of substrate [S] 2%, and ratio of enzyme and substate[E]/[S]2%. Under this condition, the degree of hydrolysis(DH) was 27.86%. Under each optimum conditions of the three proteases respectively(the obtained optimum hydrolysis condition of alcalase was pH 8.5, hydrolyzing temperature (T) 55℃, concentration of substrate [S] 2%, and ratio of enzyme and substate[E]/[S]2%. The obtained optimum hydrolysis condition of papain and bromelain was pH 7.2, hydrolyzing temperature (T) 55℃, concentration of substrate [S] 2%, and ratio of enzyme and substate[E]/[S]2%. ), the chickpea protein hydrolyzing by the alcalase, papain and bromelain in turn was studied, we found that the DH can reach 34.64%.