In this study, scientists used a method called Response Surface Methodology to figure out the best conditions for breaking down protein in canola seeds using enzymes. They found that the ideal conditions for the enzyme's action were at 55 degrees Celsius for 3 hours, with a slightly acidic pH of 6.2, a certain amount of enzyme compared to the amount of protein, and a specific mixture of protein and liquid. After following these conditions, they got a 26.4% breakdown of the protein. They also looked at how the breakdown reacted over time and found that their predictions matched what happened in experiments.