| 摘要 |
A method of producing or recovering improved, soy protein concentrate compositions, suitable for use in food products for humans, consisting essentially of an edible, nutritious, uniformly palatable, debittered, bland, proteinaceous composition free of undesired, characteristic beany taste or flavor, which involves combining (a) highly proteinaceous, soy protein isolate recovered from a liquid extract from an extraction of soybean material at a pH above the vicinity of the isoelectric pH of the glycinin content, with (b) fibrous residue recovered from said last-mentioned extraction, to produce an improved, soy protein concentrate.
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