Abstract: It has been a limited effort for a long time to make the enzymes applicable to in industrial processing because of the high price and the limited choice of the enzyme species. From botanical physiology we know that there are plenty species of enzymes present inside seeds. It should be a valuable work to study the possibility of applying them in industrial production. We chose this as one of our main works to study how to make use of the soy and oil seeds protease in food industry. So far, there are some new phenomena and conclusions we have got.(1)We have found a few ways to activate the seeds proteases to make them function directly in the industrial processing.(2)The protease which lost activity during high temperature could be reactivated. It means that it is possible to utilize the high temperature extruded soy cake.(3)During the processing of soymilk, lipoxygenase should be inactivated by a series of approaches, after the pretreatment of the seeds by fast drying, crushing, removing hulls aspiration, grinding with hot water so as to inactivate the lipoxygenase, and then passing through a vacuum pan to strip off off-flavors, with emulsifiers added for mouth feel, and for getting ride of the chalkiness.(4)The water-solubility of soy protein can be increased by soy proteases hydrolysis while the diffusibility of soymilk powder and of isolate soy protein could also be improved. The soy protein could even be changed from lipidphobia into lipidphilia. The activated soy protease could accom-plish these requirements well enough. (5) It has been almost 1400 years history to produce the beans starch by zymolysis while just this starch could be made into vermicelli. So we have invented the new method to activate the protease to produce better starch than microbial method. What is more, the isolated soy protein can be reactivated again.We believe this new study can lead to explore new technologies, productions and researches.

Key words: seeds protease, activation, isolated protein, off-beanyflavour, starch beans, modified protein