A comparison was made for three soybean protein fractions, cool‐precipitated fraction (cool F), acid‐precipitated fraction (acid F) and salt‐precipitated fraction (salt F) on yield, physical and chemical characteristics, protein efficiency ratio, amino acid composition and oligosaccharide content. The starch‐gel electrophoresis and ultracentrifugal patterns of the three fractions were very different. Salt F had a low galacto‐oligosaccharide content and was superior in yield to both acid F and cool F. The solubility and the viscosity of salt F were the least sensitive to variations in pH and heat treatment. There were only small differences in amino acid content and protein efficiency ratio between the three fractions.
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Bau et al. (1978) studied this question.
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