Protein
Vegetable protein has incomparable nutrition and functional characteristics compared with animal protein. Vegetable protein has been widely used in food and feed industry recently. And deep processing productions including high-protein food, reducing-weight food and protein membrane are developed. That preparations of protein concentrate and protein isolate use low-temperature desolventized meal has wide uses.

Protein concentrate Protein concentrate is prepared by low-temperature desolventized meal, removing soluble sugar, ash and other soluble micro-constituent via different processing methods. The protein content is increased to 65%-70%.

Protein isolate Protein isolate is obtained by alkaline extraction and acid precipitation. The procedure is as follows: Extraction of defatted meal with alkali liquor, centrifugal separation of indissoluble material in the meal (mainly polysaccharides), adjusting of leach liquor pH to the isoelectric point of protein with acid. When the protein achieves the isoelectric point, the protein coagulates and settles down. Finally, the protein precipitate after separation needs washing, neutralizing and drying.