<p>The effect of enzymatic hydrolysis on the different characteristics of grape seed protein hydrolysate were examined in this study. The unhydrolysed grape seed protein sample (i.e., grape seed protein concentrate) was subjected to enzymatic hydrolysis at different conditions of time (4 and 6&#xa0;h) and enzyme concentration (1%, 2% and 4%, v/v). Investigations were conducted on the influence of enzymatic hydrolysis on amino acid profile and thermal degradation. The hydrolysed grape seed protein was shown to be less thermally stable than the native unhydrolysed grape seed protein sample. The content of hydrophobic and sulphur-containing amino acids increased due to enzymatic hydrolysis. The essential amino acid content of grape seed protein hydrolysates was found to be more than protein concentrate sample. The enzymatic hydrolysis of the material increased its biological value. The hydrolysate possesses a balanced composition of essential amino acids, with leucine, and valine being the most significant. The SEM results indicated that the enzymatic treatment fragmented the protein into smaller peptide segments. Hydrolysis led to a decrease in particle size of the grape seed protein hydrolysate relative to the original protein concentrate. According to the present findings, grape seed protein hydrolysate could be an inexpensive, high-quality plant-based protein source with good nutritional qualities, where enzymatic hydrolysis proved to be a useful method for modifying unhydrolysed sample having great potential for application in food supplements.</p>