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1. 发明授权

US09101150B2 Application of reduced-fat soybean protein material to soybean-derived raw material-containing food or beverage 有权
标题翻译：将减脂大豆蛋白物质用于含大豆原料的食品或饮料中
公开(公告)号：US09101150B2
公开(公告)日：2015-08-11
申请号：US14123850
申请日：2012-05-23
申请人： Masahiko Samoto , Jiro Kanamori , Masayuki Shibata , Tsukasa Kiyama , Masanobu Yanagisawa , Mai Kanda , Sayuri Kitagawa , Yuusuke Shishido , Shigeru Ashida , Takayasu Motoyama , Kumiko Yoshioka , Hirofumi Kugitani , Masashi Asanoma , Mitsutaka Kohno
发明人： Masahiko Samoto , Jiro Kanamori , Masayuki Shibata , Tsukasa Kiyama , Masanobu Yanagisawa , Mai Kanda , Sayuri Kitagawa , Yuusuke Shishido , Shigeru Ashida , Takayasu Motoyama , Kumiko Yoshioka , Hirofumi Kugitani , Masashi Asanoma , Mitsutaka Kohno
IPC分类号： A23C11/06 , A23C20/02 , A23J3/16 , A23L1/32 , A61K38/16 , A23C11/10 , A23L1/39 , A23G3/48 , A23G9/42 , A23L1/24 , A21D2/26 , A21D13/00 , A21D13/06 , A23G1/48
CPC分类号： A23C11/06 , A21D2/266 , A21D13/068 , A21D13/50 , A23C11/103 , A23C11/106 , A23C20/025 , A23G1/48 , A23G3/48 , A23G9/42 , A23L15/35 , A23L23/00 , A23L27/60 , A23V2002/00 , A23V2200/00 , A23V2200/122 , A61K38/168 , A23V2200/3324 , A61K2300/00
摘要： The present invention addresses the problem of providing a soybean-derived raw material-containing food or beverage that improves problems with flavor and physical properties, such as the grassy smell caused by soybean raw materials, and markedly improves product quality, in a soybean-derived raw material-containing food or beverage using a conventional soybean raw material such soymilk or tofu. Provided are a milk-substitute composition, an egg yolk-substitute composition, and a composition for improving renal function, etc., characterized by including a reduced-fat soybean protein material having a total protein and carbohydrate content relative to dry material of at least 80 wt %, a fat content (as a chloroform/methanol mixed solvent extract) relative to the protein content of less than 10 wt %, and a total campesterol and stigmasterol (as plant-derived sterols) content of at least 200 mg relative to 100 g of fat. Also provided are a variety of soybean-derived raw material-containing food and beverages using these compositions.
摘要翻译：本发明解决了提供大豆来源的含原料的食品或饮料的问题，其改善了大豆原料引起的大豆原料引起的草质味道和物理性质的问题，并显着提高了产品质量。含原料的食品或饮料，使用常规大豆原料如豆浆或豆腐。提供了一种乳替代组合物，一种蛋黄替代组合物和用于改善肾功能的组合物等，其特征在于包括相对于干材料至少具有总蛋白质和碳水化合物含量的减肥大豆蛋白材料 80重量％，相对于蛋白质含量小于10重量％的脂肪含量（作为氯仿/甲醇混合溶剂提取物），以及相对于相对于蛋白质含量的总消毒油和豆甾醇（作为植物来源的甾醇）含量为至少200mg 100克脂肪。还提供了使用这些组合物的各种含大豆衍生的含原料的食品和饮料。

2. 发明申请

US20140113866A1 NOVEL APPLICATION OF REDUCED-FAT SOYBEAN PROTEIN MATERIAL TO SOYBEAN-DERIVED RAW MATERIAL-CONTAINING FOOD OR BEVERAGE 有权
标题翻译：降低大豆蛋白质材料对大豆衍生的原料含食品或饮料的新应用
公开(公告)号：US20140113866A1
公开(公告)日：2014-04-24
申请号：US14123850
申请日：2012-05-23
申请人： Masahiko Samoto , Jiro Kanamori , Masayuki Shibata , Tsukasa Kiyama , Masanobu Yanagisawa , Mai Kanda , Sayuri Kitagawa , Yuusuke Shishido , Shigeru Ashida , Takayasu Motoyama , Kumiko Yoshioka , Hirofumi Kugitani , Masashi Asanoma , Mitsutaka Kohno
发明人： Masahiko Samoto , Jiro Kanamori , Masayuki Shibata , Tsukasa Kiyama , Masanobu Yanagisawa , Mai Kanda , Sayuri Kitagawa , Yuusuke Shishido , Shigeru Ashida , Takayasu Motoyama , Kumiko Yoshioka , Hirofumi Kugitani , Masashi Asanoma , Mitsutaka Kohno
IPC分类号： A23C11/06 , A23C20/02 , A61K38/16 , A23L1/32
CPC分类号： A23C11/06 , A21D2/266 , A21D13/068 , A21D13/50 , A23C11/103 , A23C11/106 , A23C20/025 , A23G1/48 , A23G3/48 , A23G9/42 , A23L15/35 , A23L23/00 , A23L27/60 , A23V2002/00 , A23V2200/00 , A23V2200/122 , A61K38/168 , A23V2200/3324 , A61K2300/00
摘要： The present invention addresses the problem of providing a soybean-derived raw material-containing food or beverage that improves problems with flavor and physical properties, such as the grassy smell caused by soybean raw materials, and markedly improves product quality, in a soybean-derived raw material-containing food or beverage using a conventional soybean raw material such soymilk or tofu. Provided are a milk-substitute composition, an egg yolk-substitute composition, and a composition for improving renal function, etc., characterized by including a reduced-fat soybean protein material having a total protein and carbohydrate content relative to dry material of at least 80 wt %, a fat content (as a chloroform/methanol mixed solvent extract) relative to the protein content of less than 10 wt %, and a total campesterol and stigmasterol (as plant-derived sterols) content of at least 200 mg relative to 100 g of fat. Also provided are a variety of soybean-derived raw material-containing food and beverages using these compositions.
摘要翻译：本发明解决了提供大豆来源的含原料的食品或饮料的问题，其改善了大豆原料引起的大豆原料引起的草质味道和物理性质的问题，并显着提高了产品质量。含原料的食品或饮料，使用常规大豆原料如豆浆或豆腐。提供了一种乳替代组合物，一种蛋黄替代组合物和用于改善肾功能的组合物等，其特征在于包括相对于干材料至少具有总蛋白质和碳水化合物含量的减肥大豆蛋白材料 80重量％，相对于蛋白质含量小于10重量％的脂肪含量（作为氯仿/甲醇混合溶剂提取物），以及相对于相对于蛋白质含量的总消毒油和豆甾醇（作为植物来源的甾醇）含量至少为200mg 100克脂肪。还提供了使用这些组合物的各种含大豆衍生的含原料的食品和饮料。

3. 发明申请

US20140113013A1 NOVEL APPLICATION OF SOYBEAN EMULSION COMPOSITION TO SOYBEAN-DERIVED RAW MATERIAL-CONTAINING FOOD OR BEVERAGE 有权
标题翻译：大豆乳液组合物对大豆衍生的含有原料的食品或饮料的新应用
公开(公告)号：US20140113013A1
公开(公告)日：2014-04-24
申请号：US14123837
申请日：2012-05-23
申请人： Masahiko Samoto , Jiro Kanamori , Norifumi Adachi , Chizuru Ueno , Eriko Harada , Mai Kanda , Takahiro Tsuruda , Ayako Ogama , Yuki Usui , Koichi Saito , Kohsuke Ito , Hideo Sugano , Masashi Asanoma , Mitsutaka Kohno , Masayuki Shibata , Yuusuke Shishido , Sayuri Kitagawa , Miyuki Kanaya , Shigeru Ashida , Takayasu Motoyama
发明人： Masahiko Samoto , Jiro Kanamori , Norifumi Adachi , Chizuru Ueno , Eriko Harada , Mai Kanda , Takahiro Tsuruda , Ayako Ogama , Yuki Usui , Koichi Saito , Kohsuke Ito , Hideo Sugano , Masashi Asanoma , Mitsutaka Kohno , Masayuki Shibata , Yuusuke Shishido , Sayuri Kitagawa , Miyuki Kanaya , Shigeru Ashida , Takayasu Motoyama
IPC分类号： A23L1/20 , A23L2/38 , A61K36/48
CPC分类号： A23L1/20 , A23C11/103 , A23C11/106 , A23C20/025 , A23G9/38 , A23G9/42 , A23L2/38 , A23L2/66 , A23L9/12 , A23L9/24 , A23L11/07 , A23L23/00 , A23L27/60 , A23V2002/00 , A23V2200/00 , A61K36/00 , A61K36/48 , A23V2200/122
摘要： The present invention addresses the problem of providing a soybean-derived raw material-containing food or beverage that improves problems with flavor and physical properties, such as the grassy smell caused by soybean raw materials, and markedly improves product quality, in a soybean-derived raw material-containing food or beverage using conventional soybean raw materials such soymilk or tofu. Provided are a milk-substitute composition, and an egg-yolk substitute composition, etc., characterized by including a soybean emulsion composition having a protein content relative to dry material of at least 25 wt %, a fat content (as a chloroform/methanol mixed solvent extract) relative to the protein content of at least 100 wt %, and an LCI value of at least 55%. Also provided are a variety of soybean-derived raw material-containing food and beverages using these compositions.
摘要翻译：本发明解决了提供大豆来源的含原料的食品或饮料的问题，其改善了大豆原料引起的大豆原料引起的草质味道和物理性质的问题，并显着提高了产品质量。含原料的食品或饮料，使用常规大豆原料如豆浆或豆腐。提供了一种乳替代组合物和蛋黄替代组合物等，其特征在于包括相对于干材料的蛋白质含量为至少25重量％的大豆乳液组合物，脂肪含量（作为氯仿/甲醇混合溶剂提取物）相对于至少100重量％的蛋白质含量，LCI值至少为55％。还提供了使用这些组合物的各种含大豆衍生的含原料的食品和饮料。

4. 发明授权

US09101158B2 Application of soybean emulsion composition to soybean-derived raw material-containing food or beverage 有权
标题翻译：大豆乳液组合物应用于含大豆原料的食品或饮料
公开(公告)号：US09101158B2
公开(公告)日：2015-08-11
申请号：US14123837
申请日：2012-05-23
申请人： Masahiko Samoto , Jiro Kanamori , Norifumi Adachi , Chizuru Ueno , Eriko Harada , Mai Kanda , Takahiro Tsuruda , Ayako Ogama , Yuki Usui , Koichi Saito , Kohsuke Ito , Hideo Sugano , Masashi Asanoma , Mitsutaka Kohno , Masayuki Shibata , Yuusuke Shishido , Sayuri Kitagawa , Miyuki Kanaya , Shigeru Ashida , Takayasu Motoyama
发明人： Masahiko Samoto , Jiro Kanamori , Norifumi Adachi , Chizuru Ueno , Eriko Harada , Mai Kanda , Takahiro Tsuruda , Ayako Ogama , Yuki Usui , Koichi Saito , Kohsuke Ito , Hideo Sugano , Masashi Asanoma , Mitsutaka Kohno , Masayuki Shibata , Yuusuke Shishido , Sayuri Kitagawa , Miyuki Kanaya , Shigeru Ashida , Takayasu Motoyama
IPC分类号： A01N65/00 , A23L1/20 , A23L2/38 , A61K36/48 , A61K36/00 , A23L2/66 , A23C11/10 , A23C20/02 , A23L1/39 , A23G9/42 , A23L1/187 , A23L1/19 , A23L1/24 , A23G9/38
CPC分类号： A23L1/20 , A23C11/103 , A23C11/106 , A23C20/025 , A23G9/38 , A23G9/42 , A23L2/38 , A23L2/66 , A23L9/12 , A23L9/24 , A23L11/07 , A23L23/00 , A23L27/60 , A23V2002/00 , A23V2200/00 , A61K36/00 , A61K36/48 , A23V2200/122
摘要： The present invention addresses the problem of providing a soybean-derived raw material-containing food or beverage that improves problems with flavor and physical properties, such as the grassy smell caused by soybean raw materials, and markedly improves product quality, in a soybean-derived raw material-containing food or beverage using conventional soybean raw materials such soymilk or tofu. Provided are a milk-substitute composition, and an egg-yolk substitute composition, etc., characterized by including a soybean emulsion composition having a protein content relative to dry material of at least 25 wt %, a fat content (as a chloroform/methanol mixed solvent extract) relative to the protein content of at least 100 wt %, and an LCI value of at least 55%. Also provided are a variety of soybean-derived raw material-containing food and beverages using these compositions.
摘要翻译：本发明解决了提供大豆来源的含原料的食品或饮料的问题，其改善了大豆原料引起的大豆原料引起的草质味道和物理性质的问题，并显着提高了产品质量。含原料的食品或饮料，使用常规大豆原料如豆浆或豆腐。提供了一种乳替代组合物和蛋黄替代组合物等，其特征在于包含相对于干材料的蛋白质含量为至少25重量％的大豆乳液组合物，脂肪含量（作为氯仿/甲醇混合溶剂提取物）相对于至少100重量％的蛋白质含量，LCI值至少为55％。还提供了使用这些组合物的各种含大豆衍生的含原料的食品和饮料。

5. 发明授权

US09107428B2 Fractionated soybean protein material, processed soybean suitable for the material, and processes for production of the soybean protein material and the processed soybean 有权
标题翻译：分批的大豆蛋白材料，适合该材料的加工大豆，以及大豆蛋白材料和加工大豆的生产方法
公开(公告)号：US09107428B2
公开(公告)日：2015-08-18
申请号：US11921237
申请日：2006-05-30
申请人： Masahiko Samoto , Motohiro Maebuchi , Chiaki Miyazaki , Hirofumi Kugitani , Mitsutaka Kohno , Kensuke Fukui , Motohiko Hirotsuka
发明人： Masahiko Samoto , Motohiro Maebuchi , Chiaki Miyazaki , Hirofumi Kugitani , Mitsutaka Kohno , Kensuke Fukui , Motohiko Hirotsuka
IPC分类号： A23J1/14 , A23C11/10 , A23J3/16 , A23L1/20
CPC分类号： A23C11/103 , A23J1/14 , A23J3/16 , A23L11/05 , A23V2002/00 , A23V2200/326 , A23V2200/3262 , A23V2250/5488
摘要： Disclosed is a process for fractionating soybean protein into 7S globulin, 11S globulin or a lipophilic protein at a high purity with good efficiency, which relates to a fractionation technique for soybean protein into proteins having characteristic properties (7S globulin, 11S globulin and a lipophilic protein) and which is a process practicable at a food industrial level. It is found that soybean protein can be fractionated into 7S globulin, 11S globulin or a lipophilic protein at a high purity with good efficiency by extracting soybean milk from processed soybean which has been subjected to a water-insolubilization treatment specific to a desired protein and fractionating the resulting soybean milk or soybean curd refuse into the desired protein.
摘要翻译：公开了一种将大豆蛋白分离成高纯度的7S球蛋白，11S球蛋白或亲脂性蛋白质的方法，其效率高，其涉及将大豆蛋白质分解成具有特征性质（7S球蛋白，11S球蛋白和亲脂性蛋白质）的蛋白质的分馏技术），这是在食品工业层面可行的过程。发现大豆蛋白可以高效纯化，分离成7S球蛋白，11S球蛋白或亲脂性蛋白质，通过从经加工的大豆中提取豆浆，将其进行对所需蛋白质特异性的水不溶化处理，并分级所得到的豆奶或大豆凝乳拒绝进入所需的蛋白质。

6. 发明申请

US20090232958A1 Fractionated soybean protein material, processed soybean suitable for the material , and processes for production of the soybean protein material and the processed soybean 有权
标题翻译：分批的大豆蛋白材料，适合该材料的加工大豆，以及大豆蛋白材料和加工大豆的生产方法
公开(公告)号：US20090232958A1
公开(公告)日：2009-09-17
申请号：US11921237
申请日：2006-05-30
申请人： Masahiko Samoto , Motohiro Maebuchi , Chiaki Miyazaki , Hirofumi Kugitani , Mitsutaka Kohno , Kensuke Fukui , Motohiko Hirotsuka
发明人： Masahiko Samoto , Motohiro Maebuchi , Chiaki Miyazaki , Hirofumi Kugitani , Mitsutaka Kohno , Kensuke Fukui , Motohiko Hirotsuka
IPC分类号： A23C11/10 , A23L1/20 , A23C20/02
CPC分类号： A23C11/103 , A23J1/14 , A23J3/16 , A23L11/05 , A23V2002/00 , A23V2200/326 , A23V2200/3262 , A23V2250/5488
摘要： Disclosed is a process for fractionating soybean protein into 7S globulin, 11S globulin or a lipophilic protein at a high purity with good efficiency, which relates to a fractionation technique for soybean protein into proteins having characteristic properties (7S globulin, 11S globulin and a lipophilic protein) and which is a process practicable at a food industrial level. It is found that soybean protein can be fractionated into 7S globulin, 11S globulin or a lipophilic protein at a high purity with good efficiency by extracting soybean milk from processed soybean which has been subjected to a water-insolubilization treatment specific to a desired protein and fractionating the resulting soybean milk or soybean curd refuse into the desired protein.
摘要翻译：公开了一种将大豆蛋白分离成高纯度的7S球蛋白，11S球蛋白或亲脂性蛋白质的方法，其效率高，其涉及将大豆蛋白质分解成具有特征性质（7S球蛋白，11S球蛋白和亲脂性蛋白质）的蛋白质的分馏技术），这是在食品工业层面可行的过程。发现大豆蛋白可以高效纯化，分离成7S球蛋白，11S球蛋白或亲脂性蛋白质，通过从经加工的大豆中提取豆浆，将其进行对所需蛋白质特异性的水不溶化处理，并分级所得到的豆奶或大豆凝乳拒绝进入所需的蛋白质。

7. 发明申请

US20110039782A1 SOYBEAN PROTEIN MATERIAL FOR PATIENTS WITH RENAL DISEASE AND FOODS MADE FROM THE SAME 审中-公开
标题翻译：大豆蛋白质材料与患有肾病的患者和食物相同
公开(公告)号：US20110039782A1
公开(公告)日：2011-02-17
申请号：US12920683
申请日：2009-03-04
申请人： Masashi Asanoma , Mitsutaka Kohno
发明人： Masashi Asanoma , Mitsutaka Kohno
IPC分类号： A61K38/16 , C07K14/415 , A61P13/12
CPC分类号： A61K36/48 , A23J3/16 , A23L33/185 , A23V2002/00 , A61K38/168 , A23V2300/40
摘要： Provided is a soybean protein material suitable for patients with renal disease which is highly effective in delaying the progression of renal disease, and foods for patients with renal disease made from the soybean protein material. The invention was completed upon obtaining knowledge that, among the acid-precipitable soybean proteins, fractionated soybean proteins obtained by increasing the purity of soy bean acid precipitable proteins other than 7S-globulin and 11S-globulin, specifically, “non-7S and 11S-acid-precipitable proteins,” have a strong effect in lowering albumin levels in urine.
摘要翻译：本发明提供一种大豆蛋白质材料，其适用于肾病患者，其对延迟肾脏疾病的进展是非常有效的，以及由大豆蛋白质材料制成的肾病患者的食物。本发明是通过获得知道在酸可沉淀的大豆蛋白中，通过提高除7S-球蛋白和11S-球蛋白以外的大豆酸可沉淀蛋白纯度而获得的分级大豆蛋白，特别是“非7S和11S- 酸可沉淀的蛋白质“对降低尿液中的白蛋白水平有很强的作用。

8. 发明授权

US07838633B2 Method for production of fractionated soybean protein material 有权
$Method for production of fractionated soybean protein material$
标题翻译：分离大豆蛋白原料的生产方法
公开(公告)号：US07838633B2
公开(公告)日：2010-11-23
申请号：US12448070
申请日：2007-12-06
申请人： Masahiko Samoto , Mitsutaka Kohno
发明人： Masahiko Samoto , Mitsutaka Kohno
IPC分类号： A23J3/16
CPC分类号： A23J3/16
摘要： The object is to fractionate 7S-globulin as well the remaining acid-precipitatable proteins from a soybean with efficiency and at high purities, and provide a highly pure fractionated soybean protein material. Specifically disclosed is a method for producing a fractionated soybean protein material, which comprises the steps of: 1) extracting a protein from a soybean having a 7S-globulin content of 20 wt % or more and a 11S-globulin content of 10 wt % or less relative to the total amount of proteins, thereby producing a soybean protein solution; 2) adjusting the pH value of the soybean protein solution to 4 to 5.5, and heating the resulting solution at 40 to 65° C.; and 3) adjusting the pH value of the heated soybean protein solution to a value ranging from 5.3 to 5.7 and higher than the pH value at the time of the heating the solution, and fractionating the resulting solution into a water-soluble fraction and a water-insoluble fraction.
摘要翻译：目的是从效率和高纯度中分离7S-球蛋白以及来自大豆的剩余的酸可沉淀蛋白质，并提供高纯度的分级大豆蛋白质材料。具体公开了一种分级大豆蛋白材料的制造方法，其特征在于，包括以下步骤：1）从7重量％以上的球蛋白含量和10重量％的11S球蛋白含量的大豆提取蛋白质，或相对于蛋白质总量少，从而产生大豆蛋白溶液; 2）将大豆蛋白溶液的pH值调节至4至5.5，并将所得溶液加热至40至65℃; 和3）将加热的大豆蛋白溶液的pH值调节至5.3至5.7的值并高于溶液加热时的pH值，并将所得溶液分馏成水溶性级分和水不溶分数。

9. 发明申请

US20100022754A1 METHOD FOR PRODUCTION OF FRACTIONATED SOYBEAN PROTEIN MATERIAL 有权
标题翻译：生产分解大豆蛋白材料的方法
公开(公告)号：US20100022754A1
公开(公告)日：2010-01-28
申请号：US12448070
申请日：2007-12-06
申请人： Masahiko Samoto , Mitsutaka Kohno
发明人： Masahiko Samoto , Mitsutaka Kohno
IPC分类号： A23J1/14
CPC分类号： A23J3/16
摘要： The object is to fractionate 7S-globulin as well the remaining acid-precipitatable proteins from a soybean with efficiency and at high purities, and provide a highly pure fractionated soybean protein material. Specifically disclosed is a method for producing a fractionated soybean protein material, which comprises the steps of: 1) extracting a protein from a soybean having a 7S-globulin content of 20 wt % or more and a 11S-globulin content of 10 wt % or less relative to the total amount of proteins, thereby producing a soybean protein solution; 2) adjusting the pH value of the soybean protein solution to 4 to 5.5, and heating the resulting solution at 40 to 65° C.; and 3) adjusting the pH value of the heated soybean protein solution to a value ranging from 5.3 to 5.7 and higher than the pH value at the time of the heating the solution, and fractionating the resulting solution into a water-soluble fraction and a water-insoluble fraction.
摘要翻译：目的是从效率和高纯度中分离7S-球蛋白以及来自大豆的剩余的酸可沉淀蛋白质，并提供高纯度的分级大豆蛋白质材料。具体公开了一种分级大豆蛋白材料的制造方法，其特征在于，包括以下步骤：1）从7重量％以上的球蛋白含量和10重量％的11S球蛋白含量的大豆提取蛋白质，或相对于蛋白质总量少，从而产生大豆蛋白溶液; 2）将大豆蛋白溶液的pH值调节至4至5.5，并将所得溶液加热至40至65℃; 和3）将加热的大豆蛋白溶液的pH值调节至5.3至5.7的值并高于溶液加热时的pH值，并将所得溶液分馏成水溶性级分和水不溶分数。

10. 发明授权

US06638562B1 Fractionation of soybean 7S globulin and 11S globulin and process for producing the same 失效
标题翻译：大豆7S球蛋白和11S球蛋白的分级及其生产方法
公开(公告)号：US06638562B1
公开(公告)日：2003-10-28
申请号：US09914260
申请日：2001-08-24
申请人： Tsutomu Saitoh , Kazunobu Tsumura , Wataru Kugimiya , Mitsutaka Kohno
发明人： Tsutomu Saitoh , Kazunobu Tsumura , Wataru Kugimiya , Mitsutaka Kohno
IPC分类号： A23L120
CPC分类号： C07K14/415
摘要： A method for fractionation of soybean protein into a 7S globulin-rich fraction and an 11S globulin-rich fraction which comprises treating a soybean protein-containing solution with an enzyme or an enzyme preparation having an activity of decomposing phytic acid to thereby separate into a soluble fraction and an insoluble fraction at a specific pH value.
摘要翻译：一种将大豆蛋白分级成富含7S球蛋白的级分和富含11S的富含球蛋白的级分的方法，其包括用酶或具有分解植酸酶活性的酶制剂处理含大豆蛋白的溶液，从而分离成可溶性级分和不溶性级分。

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