LOW PHYTATE ACID PRECIPITATED SOY PROTEIN ISOLATE

摘要

Soy protein isolate having a greatly reduced content of phytic acid and phytate complexes and high nutritional quality is prepared by aqueous extraction of defa?ted soy flakes at a pH in excess of the isoelectric value of the protein, basification of the extract to a pH in excess of pH 10.5, and removal of insolubles. The soy protein is then precipitated from the clarified extract by acidification within the isoelectric range.