Varying precipitation conditions allow directing the composition and physical properties of soy protein concentrates Instituut voor Landbouw-, Visserij- en Voedingsonderzoek
Soy protein concentrates (SPCs) are common food ingredients. They typically contain 65% (w/w) protein and ∼30% (w/w) carbohydrate. SPCs can be obtained with various protein precipitation conditions. A systematic study of the impact of these different protein precipitation protocols on the SPC protein composition and physical properties is still lacking. Here, SPCs were prepared via three different protocols, that is, isoelectric (pH 3.5–5.5), ...