Temperature to disable enzymes in soy beans When making soy milk, I've understood that you should disable some enzymes and that you do that with boiling heat for minimum of 15 minutes. Since boiling soy milk usually result in a messy boil-over, I'd like to use a lower temperature instead but haven't found any information about what temperature/time to use?
According to this  Lipoxygenase is a crucial enzyme to deactivate.

And in this paper they use 60°C for 30 minutes after soaking the beans. But the pH may also be important. For normal water pH is around 7.