The purpose of this work was to obtain an enzymatically hydrolyzed flour from phyllocladia of Epiphyllum hookeri. The phyllocladia flour was subjected to the action of the commercial enzymatic prepara-tions using Rapidase® TF and Rapidase® LIQ Plus. Enzymes at the ratio of 1:1 under fixed conditions of temperature 35o±1oC; pH 5.7 ± 0.1, and continuous agitation at 150 rpm. The optimum kinetic parameters studied were established: enzyme and substrate concentration optima, reaction time, Michaelis Menten constant, maximum velocity and turnover number. The fibrous constituents in the hydrolyzed fl-our sig-nificantly decreased (P<0.05), with exception of the reducing sugar which increased (P<0.05). The sugars yield was 2.89% (w/w). The hydrolysis produced modifications in the functional properties, presenting less capacity for water and oil absorption and cations interchange, and greater solubility in water. Key words: Cactus, Epiphyllum hookeri, phyllocladia, flour, enzymatic hydrolysis, functional properties.