Proteins are one of the common ingredients in the most of food products which in hydrolyzed form, may interact with other components (such as polysaccharides, lipids and minerals). This compound has a special role in producing aroma and taste of food. Also proteins can improve stability of colloidal systems. Enzymatic hydrolysis of proteins have advantages over acidic or alkaline hydrolysis. In this research, alcalase and flavourozyme were used for hydrolysis of wheat protein (gluten). By application of alcalase, at concentrations of 1%, 1.5% and 2%, and pHs of 7,7.5 and 8, and temperature set up at 55 C°, 60 C° and 65 C°, turbidity and degree of hydrolysis in were evaluated. The best results were observed in enzyme concentration of 2% , pH 8.5 and temperature of 60 C°. However, since enzyme concentration of 2% caused bitterness, concentration of 1% was used. For hydrolysis with Flavourozyme in 40 C°, 45 C° and 50 C°, enzyme concentrations of 1%, 1.5% and 2%, and pHs of 6,6.5 and 7 were applied. Best results were evidenced in enzyme concentration of 2% , pH 7 and temperature of 45 C°. Afterwards, in optimum of conditions, functional and antioxidant properties, colorimetric and electrophoresis analysis were determined. olubility of hydrolyzed sample was increased due to hydrolyzing. Solubility of natural gluten of wheat in pH 7 is 20 % whereas hydrolyzed gluten with Alcalase and Flavourozyme have had 70% and 80% solubility, respectively. Hydrolysis of gluten up to 11.78 by alcalase caused foam formation, but in higher degrees of hydrolysis foaming reduced, so that in degree of hydrolysis of 14.08 foaming approximately equals with natural gluten sample. Flavourozyme have represented a good foaming but low stability. Samples with mixture of enzymes have not represented a considerable foaming. Emulsion property of hydrolyzed samples with Alcalase reduced as degree of hydrolysis increased while, hydrolyzed samples with Flavourozyme showed weak emulsion stability. Samples containing mixture of two enzymes have had a good stability in compare of other samples. Antioxidant property of samples increased with increased of degree of hydrolysis, Also, mixture of enzymes showed a significant increase in antioxidant properties. Electrophoresis analysis of hydrolyzed samples showed a considerable effect on molecular weight of samples in comparison with natural gluten, whereas hydrolysis with one enzyme did not show any effect on molecular weight. In colorimetric assessment of samples that hydrolyzed with Alcalase, in different times of hydrolysis, significant change was not observed. But in hydrolyzed samples with Flavourozyme color of samples turned to black color. However, using mixture of two enzymes, darkness in product was not observed. Key‌words : Wheat‌ gluten, Degree of hydrolysis, Alcalase, Flavourzyme, Functional properties, Colorimetric