Technology of production of edible flours and protein products from soybeans. Chapter 6.
CHAPTER 6 ISOLATED SOYBEAN PROTEIN (ISP) Contents - Previous - Next 6.1 Introduction Isolated soybean proteins, or soybean protein isolates as they are also called, are the most concentrated form of commercially available soybean protein products. They contain over 90% protein, on a moisture free basis.Soy protein isolates have been known and produced for industrial purposes, mainly as adhesives for the paper coating industry, well before World War II. ISP's for food use, however, have been developed only in the early fifties.The basic principles of ISP production are simple. Using defatted soy flour or flakes as the starting material, the protein is first solubilized in water. The solution is separated from the solid residue. Finally, the protein is precipitated from the solution, separated and dried. In the production of ISP for food use, in contrast to ISP for industrial use, care is taken to minimize chemical modification of the proteins during processing. Obviously,the sanitary re...