Cereal Chem 55:383 - 391.  |  VIEW ARTICLE
Functional Properties of a New Soy Protein Isolate.

M. Shemer, H. L. Creinin, R. E. McDonald, and W. E. Irwin. Copyright 1978 by the American Association of Cereal Chemists, Inc. 

A soybean protein fraction, SP 55, has been obtained by an aqueous fractionation from soy flour. The soy protein isolate exhibits unusual heat coagulation, viscosity, and emulsification properties. Its instantaneous thermosetting properties occur between 85 and 90C. It also displays an unusual viscosity versus pH relationship. SP 55, at as high as 50% solids in water, is a free-flowing viscous material at both isoelectric and neutral pHs.