The goal of the project is to develop a new and simpler soy processing method, for expanding soy processing beyond traditional infrastructure and maximizing soybean value. The technical approach is to use enzyme to break the cell wall so that intact oil bodies and protein bodies are released for easy separation and collection as high-value products. The study includes both aspects of enzyme production and enzymatic soybean processing. For improving enzyme production, we made 2 submerged fermentations and 108 solid-state fermentations at different conditions. We developed ways to monitor pH and temperature in solid-state fermentations and correlated them with enzyme production profiles. The correlations are valuable for understanding, controlling, and optimizing the enzyme production. To study the enzymatic processing of cracked soybeans, we evaluated 298 reaction mixtures (including enzyme-free controls for comparison). We demonstrated that the enzyme produced is effective in solubilizing and monomerizing carbohydrate from soybean particles. We identified the limiting activity in the enzyme for processing soybean. We studied the effects of various processing parameters and identified the suitable/optimal conditions. We have carried out the activities and met the milestones and key decision points proposed.