Soy is a very popular source of protein. The relative abundance of Soy and the high concentration of protein in soy flour, makes it an ideal starting material for further production.
Soy protein isolates (SPI) are usually prepared using isoelectric precipitation of an alkaline extract of defatted and de-hulled soybeans, and they contain approximately 90% protein, mostly β-conglycinin and glycinin.
Additional reading
- How are they made ? Click here
- How do you reduce the off flavour during their production? Click here
