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Two alternative procedures have been developed for use in soy protein isolation with industrial membrane systems. These are (1) membrane processing soy extract at a higher pH (pH 11) and temperature (74°C) than previously done to produce a hydrolyzed product, (2) extracting soy protein with Ca(OH) 2 (instead of NaOH) and membrane processing at pH 7. Hydrolyzed products were found to possess different physical and functional properties than previous products. Extracting soy protein with Ca(OH) 2 produced a high‐calcium, low‐sodium product having unusually high nitrogen solubility over a wide pH range.
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Lawhon et al. (1979) studied this question.
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