Commercial interest in obtaining preparations rich in amino acids has increased greatly as their applications in medicine, pharmacy, and cosmetics, in the industry of food and feed additives. As a result, the development of amino acid production technologies is very attractive, both from economic and ecological point of view. Enzymatic hydrolysis is a method that avoids damage of the chemical structure of amino acids and the problems related to the environment. The enzymes, efficient biocatalysts in the biotechnological industry, show a high specificity, require mild reaction conditions and determine the obtaining of secondary products in minimal quantity. Two enzymes were used in our work, a microbial product with proteolytic activity, Alcalase from B. licheniformis and a vegetable enzyme from the Carica papaya fruit, papain. The enzymes were used both in free form and immobilized by entrapment in silica gels (TEOS and TMOS precursors), and in calcium alginate. The kinetics of the hydrolysis reaction was determined over 72 hours. Casein hydrolysis can be efficiently accomplished by using the both proteolytic enzymes. Entrapment of enzymes does not destroy the activity of Alcalase and papain and allows their use in immobilized form as stable biocatalysts in protein hydrolysis reactions.