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通过方差分析木瓜蛋白酶水解大豆分离蛋白正交实验，结果表明最佳水解条件为pH=7.0，E／S=2．0％，温度55℃，反应时间11hr，大豆蛋白水解物乳化力较其母本蛋白下降了25％，乳化稳定性下降了近15％。
The result of variance analysis showed that the optimal hydrolysis conditions of soybean protein isolate were pH = 7.0, E / S = 2.0%, temperature 55 ℃ and reaction time 11 h. The emulsifying power of soybean protein hydrolyzate was higher than that of its mother The protein decreased by 25%, the emulsion stability decreased by nearly 15%.