Guandul (Cajanus cajan) is a legume, whose seeds contain biomolecules with potential applications in (food) industry, one of these is the protein, which by enzymatic hydrolysis may be obtained and develop new products. In this work the proteins’ enzymatic hydrolysis was optimized. Guandul seeds contains 22,6% of proteins. The optimization was obtained adapting the response surface method and using the enzymatic complex Neutrasa® as protease. The variable values were the following: pH 7,2, temperature 53°C, time 137 min and enzyme/substrate ratio (1/5). The degree of hydrolysis reached was around 10%. The biomolecules digestibility factors and functional properties should be studied with the aim to spread the use of Guandul seeds in food industry