In the soy protein industry chain, there is a widely accepted fact: the type of soybean meal you use determines the type of protein you obtain. If your goal is to produce high-end market soy protein isolates or functional concentrated proteins, there is only one starting point, which is low-temperature edible soybean paste. The production process of soy protein isolates mainly involves extracting protein from soybean meal, followed by refining steps such as alkali dissolution, acid precipitation, and spray drying. The extraction rate and functionality of this extraction process are entirely dependent on the natural state of the raw material protein.