Performance Enhancing Soy Milk Extraction By Flavourzyme

Abstract-This paper studies the hydrolysis performance of soybean protein by enzyme Flavourzyme aims to produce soy milk products with high protein content. Experiments conducted survey of nutrition of soybeans as moisture content 12.35 protein 38.91 lipid content 14.60 check the enzyme activity 222.638 Ug survey of the factors affecting the process of hydrolysis as the substrate water enzyme activity pH temperature time of hydrolysis process to soluble protein recovery performance. Results are as follows the best substrate ratiowater is 1 6 enzyme activity is 27.828 UIg raw beans pH is 6.5 and appropriate temperature 50oC in 120 minutes. When it dissolvessoluble protein recovery performance reached 52.571.