Processes for the production of protein hydrolysates with physicochemical properties suitable for technological applications have been studied. For this purpose, enzymatic treatment appears as one of the most important tools for obtaining protein hydrolysates with interesting functional characteristics. The main objective of this work was to study the enzymatic hydrolysis of a chicken viscera protein concentrate using individual, binary and ternary mixtures of proteolytic enzymes and their effects on protein solubility in the pH range from 1 to 10. The protein hydrolysates showed different solubility profiles in response to the pH and enzymatic treatment. The protein hydrolysates exhibited the highest solubility values at pH 1, 2, 8 and 9 and Neutrase® 0.8L was the most adequate enzyme to produce hydrolysates with high solubility.