Soybean protein isolate was enzymolyzed by flavor protease, the effects of pH, enzymolysis temperature, enzyme dosage and enzymolysis time on the enzymatic reaction were researched, and the in- fluence of enzymatic reaction on the functional characteristics of soybean protein isolate hydrolysate was studied. The results showed that the optimal enzymolysis conditions were obtained as follows: pH 6. 5, enzymolysis temperature 50 ℃, enzyme dosage 0. 7% and enzymolysis time 3 h, and the degree of hy- drolysis was 17.42% under these conditions; wi...