Process for preparing fractionated soybean proteins and foods using the same

摘要

An efficient and simple process for preparing low-allergenic fractionated soybean proteins comprises treating soybean proteins with an aqueous solution at pH 4 or less which contains an acid selected from sulfuric acid, acetic acid and citric acid and, optionally, 0 to 200 mM of a salt or a hydroxide of an alkaline earth metal to form a precipitation fraction, removing the precipitation fraction and collecting a supernatant fraction. Foods containing the fractionated soybean proteins obtained are also described.