The paper deals with studies of enzymatic proteolysis of whey protein concentrate (WPC) and isolated soy protein (ISP) with food enzymes for the further creation of products for special dietary purposes. It has been shown that the use of the discrete pulse energy input method, developed at the Institute of Engineering Thermophysics of the Ukraine National Academy of Sciences, is an effective way to restore and dissolve high-protein products in an aqueous environment. The method makes it possible to reduce the duration of their recovery several times and improve the unsolubility index for ISP by 25% and for WPC by 33%. The dependence of the degree of hydrolysis of ISP and WPC on the mass fraction of the enzymes Protamex, Protease C and ORBAproteo P-1200 was studied. It was determined that hydrolysis of proteins at a mass fraction of enzyme of 5% (of the protein mass), a mass fraction of protein in an aqueous solution of 7.3-8.1%, a temperature of 55-57°C and pH of 6.1-6.2 for 60 min allows to obtain a degree of hydrolysis for ISP 65-75% with Protamex, 65-68% with Protease C and 55-60% with ORBAproteo P-1200. Under the same conditions, the degree of hydrolysis of WPC was 60-65% with Protease C, 50-52% with Protamex and 45-48% with ORBAproteo P-1200.