{"id":2631,"date":"2026-03-20T11:19:56","date_gmt":"2026-03-20T03:19:56","guid":{"rendered":"https:\/\/protein-dry-fractionation.epic-powder.com\/?p=2631"},"modified":"2026-03-20T11:20:00","modified_gmt":"2026-03-20T03:20:00","slug":"how-to-effectively-improve-soy-protein-isolate-spi-yield-through-ultrafine-grinding-and-air-classification-of-defatted-soybeans-%ef%bc%9f","status":"publish","type":"post","link":"https:\/\/protein-dry-fractionation.epic-powder.com\/de\/how-to-effectively-improve-soy-protein-isolate-spi-yield-through-ultrafine-grinding-and-air-classification-of-defatted-soybeans-%ef%bc%9f\/","title":{"rendered":"Wie l\u00e4sst sich die Ausbeute an Sojaproteinisolat (SPI) durch Ultrafeinvermahlung und Windsichtung von entfetteten Sojabohnen effektiv verbessern?"},"content":{"rendered":"<p>Sojaproteinisolat (SPI) ist derzeit das reinste und am weitesten verbreitete funktionelle Pflanzenprotein mit einem Proteingehalt von typischerweise \u2265 901 \u00b5g Gesamtprotein (TP3T). Es findet breite Anwendung in Fleischprodukten, Milchalternativen, M\u00fcsliriegeln, Sportlernahrung und pflanzlichen Getr\u00e4nken. In der industriellen Produktion stagniert die SPI-Ausbeute (auch R\u00fcckgewinnung genannt) jedoch seit Langem bei 751 \u00b5g\u2013881 \u00b5g Gesamtprotein, wobei 101 \u00b5g\u2013251 \u00b5g Protein durch Okara, Molke und Prozessverluste verloren gehen. Dies stellt nach wie vor einen wesentlichen Engpass dar, der die Kosteneffizienz und Ressourcennutzung einschr\u00e4nkt.<\/p>\n\n\n\n<p>Die gr\u00f6\u00dfte Einschr\u00e4nkung des traditionellen alkalischen Extraktions- und S\u00e4uref\u00e4llungsverfahrens liegt darin, dass die Proteine im entfetteten Sojaschrot fest in Zellwandfragmenten, Fasernetzwerken und Rest\u00f6l eingeschlossen sind. Dadurch kann die alkalische L\u00f6sung nicht vollst\u00e4ndig eindringen und alle Proteine l\u00f6sen. Folglich bleibt ein erheblicher Anteil der Proteine im Okara unl\u00f6slich. In den letzten Jahren hat sich die Ultrafeinvermahlung von Sojaproteinisolat in Kombination mit Windsichtung \u2013 als trockene physikalische Vorbehandlung \u2013 als eine der kosteneffektivsten Upstream-Technologien zur Steigerung der SPI-Ausbeute erwiesen. Dieser Artikel konzentriert sich auf das Konzept der Ultrafeinvermahlung und Windsichtung von entfetteten Sojabohnen und erl\u00e4utert systematisch den Mechanismus, die Prozessgrundlagen, die Einflussfaktoren, die erzielten Verbesserungsgrade und erg\u00e4nzende Optimierungsstrategien.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img fetchpriority=\"high\" decoding=\"async\" width=\"800\" height=\"669\" src=\"https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2025\/10\/pea-protein-1.webp\" alt=\"Erbsenprotein 1\" class=\"wp-image-2470\" srcset=\"https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2025\/10\/pea-protein-1.webp 800w, https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2025\/10\/pea-protein-1-300x251.webp 300w, https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2025\/10\/pea-protein-1-768x642.webp 768w, https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2025\/10\/pea-protein-1-14x12.webp 14w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><figcaption class=\"wp-element-caption\">Erbsenprotein 1<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-1-why-ultrafine-grinding-significantly-improves-soy-protein-isolate-extraction\">1. Warum <a href=\"https:\/\/protein-dry-fractionation.epic-powder.com\/de\/\" target=\"_blank\">Ultrafeines Mahlen <\/a>Verbessert die Extraktion von Sojaproteinisolat signifikant<\/h2>\n\n\n\n<p>In entfettetem Sojaschrot (typischerweise bei niedriger Temperatur l\u00f6sungsmittel-extrahiert, NSI 70\u201385) liegen etwa 601\u2013701 TP3T des Proteins als Proteink\u00f6rper mit Durchmessern von 1\u20133 \u03bcm vor. Diese Proteink\u00f6rper sind in 0,5\u20132 \u03bcm dicke Zellwandfragmente sowie geringe Mengen an Cellulose und Hemicellulose-Netzwerken eingebettet. Konventionelles Mahlen (40\u201380 Mesh, ~200\u2013400 \u03bcm) zerkleinert lediglich gro\u00dfe Partikel, sodass viele Proteink\u00f6rper weiterhin eingebettet bleiben. Bei der alkalischen Extraktion ist die Kontaktfl\u00e4che zwischen Protein und L\u00f6sungsmittel begrenzt.<\/p>\n\n\n\n<p>Ziel der Ultrafeinvermahlung ist die Reduzierung der Gesamtpartikelgr\u00f6\u00dfe des Materials auf 10\u201330 \u03bcm (D90), wobei einige Bereiche sogar 5\u201315 \u03bcm erreichen. Dadurch werden die meisten Zellw\u00e4nde mechanisch aufgebrochen und die Proteink\u00f6rper freigesetzt. Die spezifische Oberfl\u00e4che der Proteine kann sich dadurch um das 5- bis 20-Fache vergr\u00f6\u00dfern, was den Diffusionsweg der alkalischen L\u00f6sung verk\u00fcrzt und den Extraktionswiderstand der Proteine deutlich verringert.<\/p>\n\n\n\n<p>Noch wichtiger ist jedoch, dass in Verbindung mit der Luftklassierung Proteine vorangereichert werden k\u00f6nnen:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Dichte der Proteink\u00f6rper \u2248 1,3\u20131,4 g\/cm\u00b3, kleine Partikelgr\u00f6\u00dfe, hohe Sph\u00e4rizit\u00e4t<\/li>\n\n\n\n<li>Faserfragmentdichte \u2248 0,8\u20131,1 g\/cm\u00b3, gr\u00f6\u00dfere Partikelgr\u00f6\u00dfe, flockig<\/li>\n<\/ul>\n\n\n\n<p>In einem Windsichter (typischerweise Turbinen- oder Zyklonsichter) wird die leichte Fraktion (Grobfasern) abgetrennt, w\u00e4hrend die schwere Fraktion (proteinreich) in die nachfolgende Extraktionsstufe gelangt. Diese Kombination aus \u201eTrockenvoranreicherung und Ultrafeinfilterung\u201c kann den Proteingehalt des Rohmaterials f\u00fcr die alkalische Extraktion von 481 \u00b5T\u2013521 \u00b5T auf 581 \u00b5T\u2013681 \u00b5T erh\u00f6hen und somit die Grundlage f\u00fcr eine hohe Extraktionsausbeute schaffen.<\/p>\n\n\n\n<p>Laut Literatur und Patenten kann die ultrafeine Trockenvermahlung in Kombination mit der Klassierung die SPI-Ausbeute im Allgemeinen um 8 bis 18 Prozentpunkte verbessern, wobei in einigen optimierten F\u00e4llen sogar Werte \u00fcber 92% bis 95% erreicht werden.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-2-soy-protein-isolate-ultrafine-grinding-and-air-classification-process-pathway-and-key-equipment\">2. Ultrafeinvermahlung von Sojaproteinisolat und <a href=\"https:\/\/protein-dry-fractionation.epic-powder.com\/de\/air-classifier\/\" target=\"_blank\">Luftklassifizierung<\/a> Prozessablauf und wichtige Ausr\u00fcstung<\/h2>\n\n\n\n<p>Ein typischer industrieller Prozess sieht wie folgt aus:<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Rohstoff<\/strong>: Bei niedriger Temperatur l\u00f6sungsmittel-extrahiertes, entfettetes Sojaschrot (NSI \u226575%, Feuchtigkeit \u226410%, Fett \u22641,0%)<\/li>\n\n\n\n<li><strong>Grobmahlen<\/strong> \u2192 Hammer- oder Walzenbrecher \u2192 40\u201360 Mesh (250\u2013400 \u03bcm)<\/li>\n\n\n\n<li><strong>Ultrafeines Mahlen<\/strong> \u2192 Wichtigste industrielle Ausr\u00fcstung (geordnet nach erreichbarem D90 von fein bis ultrafein):\n<ul class=\"wp-block-list\">\n<li>Strahlm\u00fchle: D50 2\u20138 \u03bcm, geeignet f\u00fcr hohe Pr\u00e4zision, aber hoher Energieverbrauch<\/li>\n\n\n\n<li>Mechanische Prallm\u00fchle mit integriertem Sichter (z. B. ACM, MJL-Serie): D90 10\u201325 \u03bcm, bestes Preis-Leistungs-Verh\u00e4ltnis, industriell weit verbreitet<\/li>\n\n\n\n<li>Stift-\/Hammer-Ultrafeinm\u00fchle mit externem Sichter: D90 15\u201335 \u03bcm, hohe Kapazit\u00e4t<\/li>\n\n\n\n<li>Vibrations-\/Planetenm\u00fchle (haupts\u00e4chlich f\u00fcr Laborzwecke): D90 &lt;5 \u03bcm, geringe kontinuierliche Produktion<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Luftklassifizierung<\/strong> \u2192 Turbinenklassierer oder mehrstufige serielle Klassifizierung, Trenngrenze \u00fcblicherweise auf 15\u201330 \u03bcm eingestellt\n<ul class=\"wp-block-list\">\n<li>Die Grobfraktion entfernt Faserreste (Protein 15%\u201325%)<\/li>\n\n\n\n<li>Feinfraktion reichert Protein an (58%\u201368%)<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Ultrafeines Proteinpulver<\/strong> \u2192 wird direkt der alkalischen Extraktion oder der kurzfristigen, versiegelten Lagerung zugef\u00fchrt.<\/li>\n<\/ol>\n\n\n\n<p><strong>Wichtige Prozessparameter:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Ziel D90<\/strong>Empfohlene Partikelgr\u00f6\u00dfe: 12\u201322 \u03bcm (zu feine Partikel f\u00fchren zu Verklumpung und \u00fcberm\u00e4\u00dfigem Energieverbrauch)<\/li>\n\n\n\n<li><strong>Klassifizierungsgrenzwert<\/strong>: 18\u201328 \u03bcm (angepasst an die Sojamehlqualit\u00e4t)<\/li>\n\n\n\n<li><strong>Futterfeuchtigkeit<\/strong>: \u22648% (h\u00f6here Feuchtigkeit f\u00fchrt zu Verkleben und Verklumpen)<\/li>\n\n\n\n<li><strong>Systemtemperatur<\/strong>: &lt;55\u2103 (Schwelle der Proteindenaturierung ~60\u201365\u2103)<\/li>\n\n\n\n<li><strong>Spezifischer Energieverbrauch<\/strong>: ACM-System ~80\u2013160 kWh\/t (steigt mit zunehmender Feinheit)<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"800\" height=\"533\" src=\"https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2026\/01\/Soy-Protein-Ultrafine-Grinding-Machine.webp\" alt=\"Sojaprotein-Ultrafeinmahlmaschine\" class=\"wp-image-2585\" srcset=\"https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2026\/01\/Soy-Protein-Ultrafine-Grinding-Machine.webp 800w, https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2026\/01\/Soy-Protein-Ultrafine-Grinding-Machine-300x200.webp 300w, https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2026\/01\/Soy-Protein-Ultrafine-Grinding-Machine-768x512.webp 768w, https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2026\/01\/Soy-Protein-Ultrafine-Grinding-Machine-18x12.webp 18w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><figcaption class=\"wp-element-caption\">Sojaprotein-Ultrafeinmahlmaschine<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-3-quantitative-impact-on-spi-yield\">3. Quantitative Auswirkungen auf den SPI-Ertrag<\/h2>\n\n\n\n<p>Basierend auf aktuellen Forschungsergebnissen und der industriellen Praxis:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Konventionell, nicht ultrafein: Ausbeute 76%\u201384%<\/li>\n\n\n\n<li>Ultrafein D90 \u224825 \u03bcm + Klassifizierung: 84%\u201389% (+6\u201310%)<\/li>\n\n\n\n<li>Ultrafein D90 \u224815 \u03bcm + optimierte Klassifizierung: 89%\u201393% (+10\u201315%)<\/li>\n\n\n\n<li>Ultrafeine D90 &lt;10 \u03bcm + mehrstufige Klassifizierung + Enzym-\/Ultraschall-Synergie: 93%\u201396% (+15\u201320%)<\/li>\n<\/ul>\n\n\n\n<p><strong>Fallstudie (Werksdaten 2024\u20132025):<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Urspr\u00fcnglicher Prozess: Protein 51,21 TP3T, SPI-Ausbeute 81,61 TP3T, Okara-Protein 18,71 TP3T<\/li>\n\n\n\n<li>Mit ACM-Ultrafeinfilter (D90 18 \u03bcm) + Sekund\u00e4rklassifizierung: Protein in der Feinfraktion 63,81 TP3T, SPI-Ausbeute 91,21 TP3T, Okara-Protein 9,41 TP3T<\/li>\n<\/ul>\n\n\n\n<p>Der Proteinverlust wurde um etwa die H\u00e4lfte reduziert, was zu erheblichen wirtschaftlichen Vorteilen f\u00fchrte.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-4-downstream-extraction-optimization-after-ultrafine-pretreatment\">4. Optimierung der nachgelagerten Extraktion nach der Ultrafein-Vorbehandlung<\/h2>\n\n\n\n<p>Durch die ultrafeine Vorbehandlung werden Proteine zwar stark freigelegt, doch k\u00f6nnen Probleme wie mangelhafte Emulgierung, ineffiziente Zentrifugation oder unvollst\u00e4ndige S\u00e4uref\u00e4llung auftreten, wenn die nachfolgenden Extraktionsbedingungen nicht angepasst werden. Empfohlene Anpassungen:<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Alkalische Extraktion<\/strong>\n<ul class=\"wp-block-list\">\n<li>Material-Wasser-Verh\u00e4ltnis: 1:6\u20131:8 (niedriger als \u00fcblich, da ultrafeines Pulver mehr Wasser aufnimmt)<\/li>\n\n\n\n<li>pH-Wert: 7,0\u20137,4 (der \u00fcbliche Wert von 7,8\u20138,5 kann zu einer \u00dcberextraktion der Ballaststoffe und damit zu einer Erh\u00f6hung der Viskosit\u00e4t f\u00fchren)<\/li>\n\n\n\n<li>Temperatur: 32\u201342\u2103 (h\u00f6here Temperaturen k\u00f6nnen zu mikrobieller Kontamination und leichter Proteindenaturierung f\u00fchren)<\/li>\n\n\n\n<li>Zeit: 20\u201335 min (die Aufl\u00f6sung verl\u00e4uft schneller, die Zeit kann durch 30%\u201350% verk\u00fcrzt werden)<\/li>\n\n\n\n<li>Optionale Zus\u00e4tze: 0,05%\u20130,2% Reduktionsmittel (z. B. Na\u2082SO\u2083) oder Proteasen (Alcalase 0,05%\u20130,1%) zur weiteren Steigerung der Ausbeute.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Trennung<\/strong>Wir empfehlen eine zweistufige Dekanterzentrifuge oder eine Kombination mit einem Scheibenseparator, um Klarheit zu gew\u00e4hrleisten.<\/li>\n\n\n\n<li><strong>S\u00e4ureausf\u00e4llung<\/strong>pH 4,3\u20134,6, langsames Absenken des pH-Werts (&gt;15 min), um eine lokale \u00dcbers\u00e4uerung zu vermeiden<\/li>\n\n\n\n<li><strong>Waschen<\/strong>Zweistufige Gegenstromw\u00e4sche, Aschegehalt \u2264 5,51 TP3T<\/li>\n\n\n\n<li><strong>Sterilisation und Trocknung<\/strong>Ultrafeine Proteinsuspension ist hochviskos; empfohlen: UHT-Sofortsterilisation + Hochdruckhomogenisierung + Spr\u00fchtrocknung<\/li>\n<\/ol>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-5-potential-issues-and-solutions\">5. M\u00f6gliche Probleme und L\u00f6sungsans\u00e4tze<\/h2>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>\u00dcberm\u00e4\u00dfiges Mahlen f\u00fchrt zu Verklumpung<\/strong><br>\u2192 Halten Sie D90 \u00fcber 15 \u03bcm oder f\u00fcgen Sie 0,2%\u20130,5% lebensmittelgeeignete Trennmittel (z. B. Calciumsilikat, Tricalciumphosphat) hinzu.<\/li>\n\n\n\n<li><strong>Energieverbrauch vs. Produktionskapazit\u00e4t<\/strong><br>\u2192 Bevorzugt werden mechanische Prallm\u00fchlen mit eingebautem Sichter; Einzelmaschinenkapazit\u00e4t 1\u20133 t\/h<\/li>\n\n\n\n<li><strong>Restfasern, die die Zentrifugation beeintr\u00e4chtigen<\/strong><br>\u2192 Die Klassifizierung verbessern, eine zwei- oder dreistufige Klassifizierung zur Entfernung grober Fasern einf\u00fchren.<\/li>\n\n\n\n<li><strong>Funktionelle Ver\u00e4nderungen<\/strong><br>\u2192 L\u00f6slichkeit, Schaumbildung und Emulgierung verbessern sich in der Regel; die Gelst\u00e4rke kann leicht abnehmen. Eine moderate W\u00e4rmebehandlung (80\u201390 \u00b0C, 30\u201360 s) oder eine Transglutaminase-Vernetzung kann dies kompensieren.<\/li>\n<\/ol>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"800\" height=\"800\" src=\"https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2025\/10\/air-classifier-mill-in-protein-powder-processing.webp\" alt=\"Luftklassiererm\u00fchle bei der Verarbeitung von Proteinpulver\" class=\"wp-image-2463\" srcset=\"https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2025\/10\/air-classifier-mill-in-protein-powder-processing.webp 800w, https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2025\/10\/air-classifier-mill-in-protein-powder-processing-300x300.webp 300w, https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2025\/10\/air-classifier-mill-in-protein-powder-processing-150x150.webp 150w, https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2025\/10\/air-classifier-mill-in-protein-powder-processing-768x768.webp 768w, https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2025\/10\/air-classifier-mill-in-protein-powder-processing-12x12.webp 12w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><figcaption class=\"wp-element-caption\">Luftklassiererm\u00fchle bei der Verarbeitung von Proteinpulver<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-6-conclusion-and-outlook\">6. Fazit und Ausblick<\/h2>\n\n\n\n<p>Die Feinvermahlung und Windsichtung entfetteter Sojabohnen ist derzeit einer der industriell praktikabelsten Wege zur Steigerung der Sojaproteinisolat-Ausbeute. Dadurch werden die Proteine maximal physikalisch freigesetzt, was die nachfolgende chemische\/enzymatische Extraktion deutlich vereinfacht und eine systematische Optimierung nach dem Prinzip \u201eVerluste in der vorgelagerten Phase minimieren, Effizienz in der nachgelagerten Phase steigern\u201c erm\u00f6glicht.<\/p>\n\n\n\n<p>Mit Blick auf die Zukunft, mit gro\u00dftechnischen Luftstrahlm\u00fchlen (&gt;5 t\/h pro Maschine), KI-gest\u00fctzter adaptiver Klassifizierungssteuerung, Tieftemperatur-Feinvermahlung (-40\u2103-Gefriermahlung) und weiterer Reife der trockenen elektrostatischen oder elektrostatischen Trennung, wird erwartet, dass sich die SPI-Ausbeute bei 93%\u201396% stabilisiert.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-css-opacity is-style-default\"\/>\n\n\n\n<figure class=\"wp-block-image aligncenter size-full is-resized is-style-rounded\"><img loading=\"lazy\" decoding=\"async\" width=\"721\" height=\"721\" src=\"https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2025\/11\/Emily-Chen.webp\" alt=\"Emily Chen\" class=\"wp-image-2497\" style=\"width:150px;height:150px\" srcset=\"https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2025\/11\/Emily-Chen.webp 721w, https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2025\/11\/Emily-Chen-300x300.webp 300w, https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2025\/11\/Emily-Chen-150x150.webp 150w, https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2025\/11\/Emily-Chen-12x12.webp 12w\" sizes=\"(max-width: 721px) 100vw, 721px\" \/><\/figure>\n\n\n\n<blockquote class=\"wp-block-quote has-text-align-center is-style-large is-layout-flow wp-block-quote-is-layout-flow\">\n<p>Vielen Dank f\u00fcrs Lesen. Ich hoffe, mein Artikel war hilfreich. Hinterlassen Sie gerne einen Kommentar. Bei weiteren Fragen k\u00f6nnen Sie sich auch an den Online-Kundendienst von Zelda wenden.<\/p>\n<cite>                                                                                                                                                       \u2014 Gepostet von <a href=\"https:\/\/www.linkedin.com\/company\/76603359\/admin\/dashboard\/\" rel=\"nofollow\" >Emily Chen<\/a><\/cite><\/blockquote>\n\n\n\n<hr class=\"wp-block-separator has-css-opacity is-style-default\"\/>\n\n\n\n<div class=\"wp-block-contact-form-7-contact-form-selector\">\n<div class=\"wpcf7 no-js\" id=\"wpcf7-f2347-o1\" lang=\"en-US\" dir=\"ltr\" data-wpcf7-id=\"2347\">\n<div class=\"screen-reader-response\"><p role=\"status\" aria-live=\"polite\" aria-atomic=\"true\"><\/p> <ul><\/ul><\/div>\n<form action=\"\/de\/wp-json\/wp\/v2\/posts\/2631#wpcf7-f2347-o1\" method=\"post\" class=\"wpcf7-form init\" aria-label=\"Kontakt Formular\" novalidate=\"novalidate\" data-status=\"init\" 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Es findet breite Anwendung in Fleischprodukten, Milchalternativen, M\u00fcsliriegeln, Sportlernahrung und pflanzlichen Getr\u00e4nken. In der industriellen Produktion stagniert die SPI-Ausbeute (auch R\u00fcckgewinnung genannt) jedoch seit Langem bei 751 g\/l bis 881 g\/l, wobei der Proteingehalt zwischen 101 g\/l und 251 g\/l liegt. [\u2026]<\/p>","protected":false},"author":1,"featured_media":2463,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2631","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-protein-dry-fractionation"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.1 (Yoast SEO v26.6) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>How to Effectively Improve Soy Protein Isolate (SPI) Yield through Ultrafine Grinding and Air Classification of Defatted Soybeans \uff1f - Protein Fractionation &amp; 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