Abstract: To develop a mild oil processing technology, aqueous enzymatic extraction of rapeseed emulsified oil was carried out by using several commercial cell-wall polysaccharides degrading enzymes on wet-milled rapeseed slurry. The wet-heat inactivation of endo-myrosinases in intact rapeseeds, stability of glucosinolates during heat treatment and the optimal conditions for enzymatic hydrolysis were investigated. Results indicate that boiling intact rapeseed for 5 minutes can inactivate myrosinases effectively and 11.28％ of glucosinolates is degraded due to heating at the same time; the formula of pectinase, cellulase and β-glucanase(4∶1∶1) shows better effect than that of the single enzyme on rapeseed; the optimum conditions for enzymatic hydrolysis are as follows: the ratio of solid to liquid 1∶5, enzyme/rapeseed 3%(v/w) and hydrolysis time 5 h. Under these conditions, the yield of rapeseed emulsified oil is 92.45%.