Abstract: The limited hydrolysis process for rapeseed albumin (RSA) with alcalase was systematically studied through response surface methodology (RSM). The optimum conditions were established, which included hydrolyzing temperature (50℃), enzyme concentration (0.38 Anson Units per gram of substrate) and concentration of substrate (4.87%). The gel filtration chromatography (Sephadex G-25) profile showed the major albumin protein was degraded after hydrolysis. In addition, the amino acid profiles indicated that hydrolyzed rapeseed albumin could be used as an additive with great potential in food industry.