Soy protein concentrate with high gel strength and the process for making the same

摘要

A method for obtaining a soy protein material having at least one physical property selected from the group consisting of -a lard gel strength of at least 560 grams, -an uncooked emulsification strength of at least 190 grams, and -a cooked emulsification strength of at least 275 grams, comprising the steps of: slurrying an alcohol washed soy protein material in water; adjusting the pH of the slurry to an acid pH of less than 6.0; removing soluble components from the acid pH slurry; adjusting the pH of the acid pH slurry to above 7.0 after removing soluble components from the acid pH slurry to provide neutralized slurry; and subjecting the neutralized slurry to heat treatment at a sufficient temperature and for a sufficient period of time to change the structure of the soy protein material, is disclosed. A composition comprising a soy protein material obtained using the described method and a food product comprising a blend of a soy protein material obtained using the described method and at least one food ingredient, are also disclosed.