Preparation of soy protein isolate
Isolated protein is a protein content of 90% to 95% of refined soy protein products.
  
① basic production process
The first step, soaked with cold dilute alkali meal off the solvent, the soluble protein and low molecular weight carbohydrates extracted, and then centrifuge slag.  
The second step, dissolved in acid in the protein solution, adjust pH to the isoelectric point, when most of the precipitation of proteins, only a small amount of protein remained in solution. Then centrifuged to remove the whey (low molecular weight carbohydrates, proteins, etc.), and protein curd wash water in the salt, and then centrifuged.   
The third step, the centrifugal separation of proteins from the curd broken, alkali neutralization, flash sterilization, and finally spray drying, the obtained powder soy protein isolate products. If before drying and without alkali, the resulting product called isoelectric point protein isolate.
  
② the use of soy protein isolate
Soy protein isolate Soy protein concentrate is lower than the PER, but has excellent emulsification, gel, oil, water, dispersion and other features. Therefore, in the food industry uses broader than soy protein concentrate, mainly for meat food products, sausage, ham, frozen dessert, bread, cakes, noodles, fried foods, mayonnaise, spices and other produce.