Astringency in soy protein solutions

摘要

Disclosed is a process for the preparation of a soy protein solution, which includes: (a) extracting a soy protein source with an aqueous calcium salt solution to cause solubilisation of soy protein from the soy protein source and to form an aqueous soy protein solution, (b) at least partially separating the aqueous soy protein solution from residual soy protein source, and (c) adjusting the pH of the aqueous soy protein solution to a pH of 1.5 to 4.4 using at least one organic acid alone or in admixture with at least one mineral acid, to produce an acidified clear soy protein solution.