Abstract: Researches on how to increase the recovery rate and exploring new uses of edible maize protein are described. The results showed that lowering the acidity of the maize fluid to pH8, rate of soluble protein could be increased to about 36%. which was twice as much as that obtained by traditional method of production. A treatment of adjusting the acidity of the protein solution to pH3. 5 or adding 0. 4 g/kg gluconolactone to the solution to coagulate protein, high recovery rate of protein, about 37% and 35% respectively, could be acquired. High recovery rates of 42% and 67% of starch sugar and protein respectively were achieved by treating the maize fluid with starch enzyme. Relatively high quality of the beverage and bread produced from the obtained edible maize protein was confirmed with the Fuzzy mathmatics.