Enzymes are proteinaceous bio-compounds serving for catalysis and accelerating rate of bio-chemical reactions. The enzyme involved hydrolysis is dealing with disintegration of the complex compounds through utilization of enzymes (or the source of enzymes) followed by the reaction with water. The present attempt is dealing with analysis of influence of chemical protein-extraction reaction, and hydrolysis through the use of enzymes (Alcalase, Papain and Pepsin) on the functional-properties, activity of antioxidation and composition of amino-acids of the protein contents of black soldier fly (BSF), Hermetia illucens (L). Hydrolysate derived through the alcalase was reported for the most significant degree of hydrolysis (DH) (p < 0.05). Hydrolysate derived through the pepsin was reported for the lowest oil holding capacity (p < 0.05). Lower Emulsifying-stability (ES) and foam-capacity (FC) were reported by hydrolysates in comparison with protein-concentrate (p < 0.05). The activity of antioxidation from protein hydrolysates derived from alcalase and from protein-concentrate was higher in comparison with that of hydrolysates derived from papain and pepsin (p < 0.05). The glutamic acid was reported as the presiding amino acid of the protein hydrolysates.
