The researchers worked on improving how rapeseed meal protein gets broken down by enzymes. They used a specific enzyme, 2709 alkaline protease, to break down the protein. By changing factors like pH, enzyme amount, time, temperature, and protein concentration, they found the best conditions for breaking down the protein efficiently. The optimal conditions they discovered were a pH of 11.5, a temperature of 50 ℃, a protein concentration of 4%, a time of 173 minutes, and an enzyme amount of 5 778 U·g-1. In these conditions, they achieved a protein recovery rate of around 87.18%.