To　study　the　relationship　between　the　hydrolysis　degree　and　calcium-binding　capacity　of　whey　protein　by　enzymatic　hydrolysis,　the　response　surface　method　was　firstly　used　to　investigate　optimized　the　hydrolysis　conditions　of　whey　protein　with　protamex　and　flavorzyme.　The　optimum　process　parameters　for　the　whey　protein　hydrolysis　were　as　follows:　Whey　protein　concentration　was　5.0%　(w/v),　the　ratio　of　protease　to　whey　protein　was　4.0%　(w/w),　the　mass　ratios　of　protamex　to　flavorzyme　(w/w)　was　2:1,　and　the　reaction　temperature　was　49　degrees　C.　The　hydrolysate　obtained　after　the　hydrolysis　of　7　h,　with　a　hydrolysis　degree　of　25.92%,　possessed　the　highest　Ca-binding　capacity　of　27.92%.　Finally,　the　relationship　between　the　hydrolysis　degree　and　calcium-binding　capacity　was　established　and　whey　protein　hydrolysate　with　high　calcium-binding　capacity　was　prepared,　which　can　provide　basic　theories　for　the　following　optimization　of　chelation　of　whey　protein　hydrolysate　with　calcium.