Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
High-quality sci-tech periodicals
A review of recent advance on extraction technology and performance improving technology of soybean protein isolate[J]. Science and Technology of Food Industry, 2012, (17): 398-404. DOI: 10.13386/j.issn1002-0306.2012.17.025
Citation: A review of recent advance on extraction technology and performance improving technology of soybean protein isolate[J]. Science and Technology of Food Industry, 2012, (17): 398-404. DOI: 10.13386/j.issn1002-0306.2012.17.025
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A review of recent advance on extraction technology and performance improving technology of soybean protein isolate

    Abstract
  • The soybean protein isolate (SPI) is one of the few alternative plant proteins to animal proteins and has a wide range of applications in the food processing industry.The performance improvement of soybean protein isolate is a research hotspot in recent years.Here is a review of the selection of raw materials, technical parameters and the performance improvement of by-products for the extraction of soybean protein isolate with the alkalisolution and acid-isolation method.
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