Abstract: Since the result of alcohol damaging protein structure while producing soy protein concentrate (SPC) with low cost and high protein, the proposal of this research was intent to improve functionalities of alcohol leaching soy protein concentrate by enzymes. Based on emulsifibility, the single factors which were concentrate of enzymes and substrate, duration and temperature were tested first. Then orthogonal design was done in the premium range. The results are listed as follows: the optimum concentrate of papain is 3%, concentration of substrate is 8%, duration is 2h and temperature is 50℃. Emulsifying ability is 3.8 times as before modified. Emulsion stability is 3.9 times as before modified.

Key words:  , soybean protein concentrate； papain； emulsibility；