本文以低温脱脂豆粕粉为初始原料，通过选酶实验，筛选出两种使豆粕水解度大的酶进行复合水解，通过单因素试验和正交试验，确定酶解的最佳工艺条件，后选出样品进行分析，确定酶解以后分子量的变化趋势以及官能团特征，并分析了酶解后产品的氨基酸种类及含量，得出以下结论： 1. 以蛋白含量和水解度作为酶解实验的评价指标，选择高效蛋白酶和胰蛋白酶进行复合水解。通过内切酶和外切酶的复合作用，既提高了产物的蛋白含量和水解度，又减轻了产品的苦味，有利于产品在食品工业中的应用。 2. 通过单因素和正交试验，确定大豆豆粕酶解的最佳工艺条件为：加水量600mL，pH7.5，酶解时间8h，加酶间隔时间3h。反应温度48℃。 3. 通过红外光谱检测酶解以后产品，在产品的IR图谱中，波数在3648cm-1处，是羟基伸缩振动，波数在2931cm-1处，是-NH2中的N-H伸缩振动，1658 cm-1处，是酰胺基团中的C=O伸缩振动所引起，是肽键存在的典型特征。 4. 通过SDS（十二烷基硫酸钠）-PAGE（聚丙烯酰胺）电泳实验分析，得到动态的大豆蛋白的酶水解趋势，将豆粕粉和酶解后的产物进行电泳实验，得出结论：豆粕粉在大分子量处谱带较多，大分子量的蛋白含量较高，而酶解以后，除在29.2KDa处有一条谱带以外，在10000Da的以下的蛋白占绝大份额，说明酶解以后的蛋白分子量很小，大多数是以多肽以及氨基酸的形式存在。 5．通过氨基酸分析，得出各种氨基酸含量，和大豆分离蛋白的氨基酸组成进行比较，得出结论：酶解后产品和大豆分离蛋白的氨基酸组成基本相同，含量略高，氨基酸的组成更加合理，而且具有大豆蛋白所不具有的特性，易于吸收，更适合添加到各种营养食品中。 6．选出两种酶解产品，进行产品元素分析，4#样品所得结果：含氮量为13.44%、含氢量7.469%， 含碳量44.49%， 含硫量0.815%。5#样品所得结果：含氮量为12.79%， 含氢量8.242%，含碳量44.78%，含硫量0.857%。

In this paper, based on low temperature defatted soybean meal as initial material ,to select two enzymes which are rich in hydrolysis degree hydrolyze in the experiment .By single factor and orthogonal test, to determine the optimum process conditions of zymolysing. After analysis the selected samples, the functional characteristics and the molecular weight change trend are confirmed ,In the end ,the products of amino acids and cotent are analysised ,the following conclusions: 1.Regarding the protein content and degree of hydrolysis as the hydrolysis experiment evaluation，Selects high protease and trypsin hydrolysis of compound. By endonuclease and exonuclease complex role, not only improves the product's protein content and degree of hydrolysis, but also reduces the bitter taste of the product is beneficial products in the food industry applications. 2.By single factor and orthogonal test, to determine the optimum process conditions of zymolysing: deionized water 600ml ,pH7.5, the time of enzymolysis is 8h, the interval of Adding enzyme is 4h . 3.To detect the zymolysis product through IR,wave number 3648/cm is –OH ,2931/cm is –NH ,1658/cm is C=O which shows peptide bonds. 4. By SDS-PAGE electrophoresis, obtains the dynamic trend of enzymatic hydrolysis of soy protein. After the electrophoresis between soybean powder and hydrolysates，concludes that soybean powder in the high molecular weight bands at the more high protein content of high molecular weight, higher protein content of high molecular weight. After the hydrolysis, in addition there is a band in the 29.2KDa place outside of the protein in 10000Da following the overwhelming share of the total, indicating a small molecular weight after hydrolysis, the majority of peptides and amino acids based on the form. 5. By amino acid analysis, amino acid content is obtained and compares of amino acid composition of soy protein isolate. Concludes that the amino acid composition of hydrolysis products is as the same as soy protein isolate, content is slightly higher，amino acid composition is more reasonable. But also has soy protein do not have the characteristics, easy to absorb, more suitable to a variety of nutritious foods. 6. Electing two enzymatic products and carry on elemental analysis of products, concludes that ：4 # samples results: 13.44% nitrogen content, hydrogen content 7.469%, 44.49% carbon content, sulfur content of 0.815 percent. 5 # sample results: 12.79% nitrogen content, hydrogen content 8.242%, 44.78% carbon content, sulfur content of 0.857 percent.