Researchers used microwave heating and two enzymes, flavourzyme and protamex, to break down soy protein and shrimp powder simultaneously to create a mixed protein peptide. The best conditions for this process were a 3:2 ratio of soy protein to shrimp powder, 12% concentration, 1.33% flavourzyme, 0.67% protamex, 60°C temperature, pH 6.0, and 50 minutes of hydrolysis time. The resulting peptide had a hydrolysis degree of 29.6%.