{"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\/es\/how-to-effectively-improve-soy-protein-isolate-spi-yield-through-ultrafine-grinding-and-air-classification-of-defatted-soybeans-%ef%bc%9f\/","title":{"rendered":"\u00bfC\u00f3mo mejorar eficazmente el rendimiento del aislado de prote\u00edna de soja (SPI) mediante la molienda ultrafina y la clasificaci\u00f3n por aire de la soja desgrasada?"},"content":{"rendered":"<p>El aislado de prote\u00edna de soja (SPI) es actualmente la prote\u00edna vegetal funcional de mayor pureza y m\u00e1s utilizada, con un contenido proteico t\u00edpico de \u2265901 TP3T. Se aplica ampliamente en productos c\u00e1rnicos, alternativas l\u00e1cteas, barritas energ\u00e9ticas, alimentos deportivos y bebidas vegetales. Sin embargo, en la producci\u00f3n industrial, el rendimiento del SPI (tambi\u00e9n llamado recuperaci\u00f3n) se ha estancado durante mucho tiempo entre 751 TP3T y 881 TP3T, con una p\u00e9rdida de prote\u00edna de entre 101 TP3T y 251 TP3T en okara, suero y p\u00e9rdidas durante el proceso. Esto sigue siendo un cuello de botella clave que limita la rentabilidad y la utilizaci\u00f3n de recursos.<\/p>\n\n\n\n<p>La principal limitaci\u00f3n del proceso tradicional de extracci\u00f3n alcalina y precipitaci\u00f3n \u00e1cida radica en que las prote\u00ednas de la harina de soja desgrasada se encuentran firmemente encapsuladas en fragmentos de la pared celular, redes de fibra y aceite residual, lo que dificulta que la soluci\u00f3n alcalina penetre y disuelva completamente todas las prote\u00ednas. Como resultado, una proporci\u00f3n significativa de prote\u00ednas permanece insoluble en el okara. En los \u00faltimos a\u00f1os, la molienda ultrafina del aislado de prote\u00edna de soja, combinada con la clasificaci\u00f3n por aire (como pretratamiento f\u00edsico en seco), se ha consolidado como una de las tecnolog\u00edas m\u00e1s rentables para mejorar el rendimiento del aislado de prote\u00edna de soja. Este art\u00edculo se centra en el concepto de &quot;partir de la molienda ultrafina y la clasificaci\u00f3n por aire de la soja desgrasada&quot;, explicando sistem\u00e1ticamente el mecanismo, los aspectos esenciales del proceso, los factores que influyen, los niveles de mejora reales y las estrategias de optimizaci\u00f3n complementarias.<\/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=\"prote\u00edna de guisante 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\">prote\u00edna de guisante 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. \u00bfPor qu\u00e9? <a href=\"https:\/\/protein-dry-fractionation.epic-powder.com\/es\/\" target=\"_blank\">Molienda ultrafina <\/a>Mejora significativamente la extracci\u00f3n de aislado de prote\u00edna de soja.<\/h2>\n\n\n\n<p>En la harina de soja desgrasada (t\u00edpicamente extra\u00edda con solvente a baja temperatura, NSI 70\u201385), aproximadamente 60%\u201370% de la prote\u00edna existe como cuerpos proteicos con di\u00e1metros de 1\u20133 \u03bcm. Estos cuerpos proteicos est\u00e1n encapsulados en fragmentos de pared celular de 0,5\u20132 \u03bcm de espesor, junto con peque\u00f1as cantidades de redes de celulosa y hemicelulosa. La molienda convencional (40\u201380 mallas, ~200\u2013400 \u03bcm) solo rompe las part\u00edculas grandes, dejando muchos cuerpos proteicos a\u00fan encapsulados. Durante la extracci\u00f3n alcalina, el \u00e1rea de contacto entre la prote\u00edna y el solvente es limitada.<\/p>\n\n\n\n<p>El objetivo de la molienda ultrafina es reducir el tama\u00f1o total de las part\u00edculas del material a 10\u201330 \u03bcm (D90), llegando incluso algunas porciones a 5\u201315 \u03bcm, lo que provoca la ruptura mec\u00e1nica de la mayor\u00eda de las paredes celulares y la liberaci\u00f3n de los cuerpos proteicos. En este punto, la superficie espec\u00edfica de la prote\u00edna puede aumentar entre 5 y 20 veces, acortando la trayectoria de difusi\u00f3n de la soluci\u00f3n alcalina y reduciendo significativamente la resistencia a la extracci\u00f3n de prote\u00ednas.<\/p>\n\n\n\n<p>M\u00e1s importante a\u00fan, junto con la clasificaci\u00f3n por aire, la prote\u00edna puede ser preenriquecida:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Densidad de los cuerpos proteicos \u2248 1,3\u20131,4 g\/cm\u00b3, tama\u00f1o de part\u00edcula peque\u00f1o, alta esfericidad<\/li>\n\n\n\n<li>Densidad de fragmentos de fibra \u2248 0,8\u20131,1 g\/cm\u00b3, tama\u00f1o de part\u00edcula mayor, escamoso<\/li>\n<\/ul>\n\n\n\n<p>En un clasificador de aire (generalmente de tipo turbina o cicl\u00f3n), se separa la fracci\u00f3n ligera (fibra gruesa) y la fracci\u00f3n pesada (rica en prote\u00ednas) pasa a la etapa de extracci\u00f3n posterior. Esta combinaci\u00f3n de &quot;preenriquecimiento en seco + exposici\u00f3n ultrafina&quot; puede aumentar el contenido de prote\u00ednas de la materia prima que ingresa a la extracci\u00f3n alcalina de 48%\u201352% a 58%\u201368%, sentando las bases para un alto rendimiento de extracci\u00f3n.<\/p>\n\n\n\n<p>Seg\u00fan la bibliograf\u00eda y las patentes, la molienda seca ultrafina combinada con la clasificaci\u00f3n puede mejorar generalmente el rendimiento de la prote\u00edna aislada de soja (SPI) entre 8 y 18 puntos porcentuales, y en algunos casos optimizados incluso supera a las variedades 92%\u201395%.<\/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. Molienda ultrafina de aislado de prote\u00edna de soja y <a href=\"https:\/\/protein-dry-fractionation.epic-powder.com\/es\/air-classifier\/\" target=\"_blank\">Clasificaci\u00f3n del aire<\/a> Ruta del proceso y equipos clave<\/h2>\n\n\n\n<p>Un proceso industrial t\u00edpico es el siguiente:<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Materia prima<\/strong>Harina de soja desgrasada extra\u00edda con solvente a baja temperatura (NSI \u226575%, humedad \u226410%, grasa \u22641,0%)<\/li>\n\n\n\n<li><strong>Molienda gruesa<\/strong> \u2192 trituradora de martillos o rodillos \u2192 malla 40\u201360 (250\u2013400 \u03bcm)<\/li>\n\n\n\n<li><strong>Molienda ultrafina<\/strong> \u2192 Principales equipos industriales (ordenados seg\u00fan el D90 alcanzable, desde fino hasta ultrafino):\n<ul class=\"wp-block-list\">\n<li>Molino de chorro: D50 2\u20138 \u03bcm, adecuado para alta precisi\u00f3n pero con alto consumo de energ\u00eda.<\/li>\n\n\n\n<li>Molino de impacto mec\u00e1nico con clasificador incorporado (por ejemplo, series ACM y MJL): D90 10\u201325 \u03bcm, la mejor relaci\u00f3n costo-rendimiento, uso industrial generalizado.<\/li>\n\n\n\n<li>Molino ultrafino de pasadores\/martillos con clasificador externo: D90 15\u201335 \u03bcm, alta capacidad<\/li>\n\n\n\n<li>Molino vibratorio\/planetario (principalmente para uso en laboratorio): D90 &lt;5 \u03bcm, producci\u00f3n continua deficiente.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Clasificaci\u00f3n del aire<\/strong> \u2192 clasificador de turbina o clasificaci\u00f3n serial multietapa, el punto de corte generalmente se establece en 15\u201330 \u03bcm\n<ul class=\"wp-block-list\">\n<li>La fracci\u00f3n gruesa elimina los residuos de fibra (prote\u00edna 15%\u201325%).<\/li>\n\n\n\n<li>La fracci\u00f3n fina enriquece la prote\u00edna (58%\u201368%).<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Prote\u00edna en polvo ultrafina<\/strong> \u2192 entra directamente en extracci\u00f3n alcalina o almacenamiento sellado a corto plazo.<\/li>\n<\/ol>\n\n\n\n<p><strong>Par\u00e1metros clave del proceso:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Objetivo D90<\/strong>Se recomienda un tama\u00f1o de part\u00edcula de 12 a 22 \u03bcm (un tama\u00f1o demasiado fino provoca aglomeraci\u00f3n y un consumo excesivo de energ\u00eda).<\/li>\n\n\n\n<li><strong>Punto de corte de clasificaci\u00f3n<\/strong>: 18\u201328 \u03bcm (ajustado seg\u00fan la calidad de la harina de soja)<\/li>\n\n\n\n<li><strong>Humedad de alimentaci\u00f3n<\/strong>: \u22648% (una mayor humedad provoca que se pegue y se apelmace)<\/li>\n\n\n\n<li><strong>Temperatura del sistema<\/strong>: &lt;55\u2103 (umbral de desnaturalizaci\u00f3n de prote\u00ednas ~60\u201365\u2103)<\/li>\n\n\n\n<li><strong>Consumo espec\u00edfico de energ\u00eda<\/strong>: Sistema ACM ~80\u2013160 kWh\/t (aumenta con la finura)<\/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=\"M\u00e1quina de molienda ultrafina de prote\u00edna de soja\" 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\">M\u00e1quina de molienda ultrafina de prote\u00edna de soja<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-3-quantitative-impact-on-spi-yield\">3. Impacto cuantitativo en el rendimiento del SPI<\/h2>\n\n\n\n<p>Basado en investigaciones recientes y en la pr\u00e1ctica industrial:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Convencional, no ultrafino: rendimiento de 76%\u201384%<\/li>\n\n\n\n<li>Ultrafino D90 \u224825 \u03bcm + clasificaci\u00f3n: 84%\u201389% (+6\u201310%)<\/li>\n\n\n\n<li>Ultrafino D90 \u224815 \u03bcm + clasificaci\u00f3n optimizada: 89%\u201393% (+10\u201315%)<\/li>\n\n\n\n<li>Ultrafino D90 &lt;10 \u03bcm + clasificaci\u00f3n multietapa + sinergia enzima\/ultrasonido: 93%\u201396% (+15\u201320%)<\/li>\n<\/ul>\n\n\n\n<p><strong>Estudio de caso (datos de f\u00e1brica 2024-2025):<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Proceso original: prote\u00edna 51,2%, rendimiento de SPI 81,6%, prote\u00edna de okara 18,7%<\/li>\n\n\n\n<li>Con ACM ultrafino (D90 18 \u03bcm) + clasificaci\u00f3n secundaria: prote\u00edna en fracci\u00f3n fina 63,8%, rendimiento de SPI 91,2%, prote\u00edna de okara 9,4%<\/li>\n<\/ul>\n\n\n\n<p>La p\u00e9rdida de prote\u00ednas se redujo aproximadamente a la mitad, lo que gener\u00f3 importantes beneficios econ\u00f3micos.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-4-downstream-extraction-optimization-after-ultrafine-pretreatment\">4. Optimizaci\u00f3n de la extracci\u00f3n posterior tras el pretratamiento ultrafino.<\/h2>\n\n\n\n<p>Si bien el pretratamiento ultrafino expone en gran medida las prote\u00ednas, si no se ajustan las condiciones de extracci\u00f3n posteriores, pueden surgir problemas como una emulsificaci\u00f3n deficiente, una centrifugaci\u00f3n ineficiente o una precipitaci\u00f3n \u00e1cida incompleta. Ajustes recomendados:<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Extracci\u00f3n alcalina<\/strong>\n<ul class=\"wp-block-list\">\n<li>Relaci\u00f3n material-agua: 1:6\u20131:8 (inferior a la habitual porque el polvo ultrafino absorbe m\u00e1s agua)<\/li>\n\n\n\n<li>pH: 7,0\u20137,4 (el pH tradicional de 7,8\u20138,5 puede sobreextraer la fibra, aumentando la viscosidad).<\/li>\n\n\n\n<li>Temperatura: 32\u201342\u2103 (temperaturas superiores pueden causar contaminaci\u00f3n microbiana y una ligera desnaturalizaci\u00f3n de las prote\u00ednas).<\/li>\n\n\n\n<li>Tiempo: 20\u201335 min (la solubilizaci\u00f3n es m\u00e1s r\u00e1pida, el tiempo puede reducirse con 30%\u201350%)<\/li>\n\n\n\n<li>Aditivos opcionales: 0,05%\u20130,2%, agentes reductores (por ejemplo, Na\u2082SO\u2083) o proteasas (Alcalase 0,05%\u20130,1%) para mejorar a\u00fan m\u00e1s el rendimiento.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Separaci\u00f3n<\/strong>Se recomienda utilizar una centr\u00edfuga decantadora de dos etapas o una combinaci\u00f3n con un separador de discos para garantizar la claridad.<\/li>\n\n\n\n<li><strong>Precipitaci\u00f3n \u00e1cida<\/strong>pH 4,3\u20134,6, disminuyendo lentamente el pH (&gt;15 min) para evitar la sobreacidificaci\u00f3n localizada.<\/li>\n\n\n\n<li><strong>Lavado<\/strong>: Lavado a contracorriente en dos etapas, contenido de cenizas \u22645,5%<\/li>\n\n\n\n<li><strong>Esterilizaci\u00f3n y secado<\/strong>La suspensi\u00f3n de prote\u00edna ultrafina es altamente viscosa; se recomienda: esterilizaci\u00f3n instant\u00e1nea UHT + homogeneizaci\u00f3n a alta presi\u00f3n + secado por pulverizaci\u00f3n.<\/li>\n<\/ol>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-5-potential-issues-and-solutions\">5. Posibles problemas y soluciones<\/h2>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Molienda excesiva que provoca aglomeraci\u00f3n<\/strong><br>\u2192 Mantenga D90 por encima de 15 \u03bcm, o agregue 0,2%\u20130,5% de agentes antiaglomerantes de grado alimenticio (por ejemplo, silicato de calcio, fosfato tric\u00e1lcico).<\/li>\n\n\n\n<li><strong>Consumo de energ\u00eda frente a capacidad de producci\u00f3n<\/strong><br>\u2192 Preferiblemente molinos de impacto mec\u00e1nicos con clasificador incorporado; capacidad de una sola m\u00e1quina de 1 a 3 t\/h.<\/li>\n\n\n\n<li><strong>Fibra residual que afecta a la centrifugaci\u00f3n.<\/strong><br>\u2192 Reforzar la clasificaci\u00f3n, implementar una clasificaci\u00f3n de dos o tres etapas para eliminar las fibras gruesas.<\/li>\n\n\n\n<li><strong>Cambios funcionales<\/strong><br>\u2192 La solubilidad, la formaci\u00f3n de espuma y la emulsificaci\u00f3n suelen mejorar; la resistencia del gel puede disminuir ligeramente. Un tratamiento t\u00e9rmico moderado (80\u201390\u2103, 30\u201360 s) o la reticulaci\u00f3n con transglutaminasa pueden compensar.<\/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=\"Molino clasificador de aire en el procesamiento de prote\u00edna en polvo\" 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\">Molino clasificador de aire en el procesamiento de prote\u00edna en polvo<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-6-conclusion-and-outlook\">6. Conclusi\u00f3n y perspectivas<\/h2>\n\n\n\n<p>El proceso de molienda ultrafina y clasificaci\u00f3n por aire de la soja desgrasada es actualmente una de las v\u00edas m\u00e1s viables a nivel industrial para mejorar el rendimiento de la prote\u00edna aislada de soja (SPI). Este proceso libera f\u00edsicamente las prote\u00ednas al m\u00e1ximo, reduciendo significativamente la dificultad de la posterior extracci\u00f3n qu\u00edmica\/enzim\u00e1tica y logrando una optimizaci\u00f3n sistem\u00e1tica que permite reducir las p\u00e9rdidas en la etapa inicial y aumentar la eficiencia en la etapa final.<\/p>\n\n\n\n<p>De cara al futuro, con molinos de chorro de aire a gran escala (&gt;5 t\/h por m\u00e1quina), control de clasificaci\u00f3n adaptativo de IA, molienda ultrafina a baja temperatura (molienda congelada a -40 \u2103) y mayor madurez de la separaci\u00f3n electrost\u00e1tica en seco o electrost\u00e1tica, se espera que el rendimiento de SPI se estabilice en 93%\u201396%, con<\/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>Gracias por leer. Espero que mi art\u00edculo te haya sido \u00fatil. Deja un comentario a continuaci\u00f3n. Tambi\u00e9n puedes contactar con el servicio de atenci\u00f3n al cliente online de Zelda para cualquier otra consulta.<\/p>\n<cite>                                                                                                                                                       \u2014 Publicado por <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=\"\/es\/wp-json\/wp\/v2\/posts\/2631#wpcf7-f2347-o1\" method=\"post\" class=\"wpcf7-form init\" aria-label=\"Formulario de contacto\" novalidate=\"novalidate\" 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fill=\"currentColor\" d=\"M624 352h-16V244c0-13-5-25-14-34L494 110c-9-9-21-14-34-14h-44V48c0-26-21-48-48-48H48C22 0 0 22 0 48v320c0 27 22 48 48 48h16a96 96 0 00192 0h128a96 96 0 00192 0h48c9 0 16-7 16-16v-32c0-9-7-16-16-16zM160 464a48 48 0 110-96 48 48 0 010 96zm320 0a48 48 0 110-96 48 48 0 010 96zm80-208H416V144h44l100 100v12z\"\/><\/svg><\/label>\r\n    <\/span>\r\n    <span style=\"display:none\">\r\n        <input type=\"text\" name=\"kc_honeypot\">\r\n    <\/span><\/span><\/span>\n\t\t<\/p>\n\t<\/div>\n\t<div>\n\t\t<p><input class=\"wpcf7-form-control wpcf7-submit has-spinner\" type=\"submit\" value=\"Entregar\" \/>\n\t\t<\/p>\n\t<\/div>\n<\/div>\n<style>\n.keen-form div{margin-bottom:0px;}\n.keen-form div p{margin-bottom:0px !important;}\n.one-half,.one-third {\n position: relative;\n margin-right: 4%;\n float: left;\n z-index: 99;\n}\n.one-half { width: 48%; }\n.one-third { width: 30.66%; }\n.last {\n margin-right: 0 !important;\n clear: right;\n}\n@media only screen and 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Se aplica ampliamente en productos c\u00e1rnicos, alternativas l\u00e1cteas, barritas energ\u00e9ticas, alimentos deportivos y bebidas de origen vegetal. Sin embargo, en la producci\u00f3n industrial, el rendimiento del SPI (tambi\u00e9n llamado recuperaci\u00f3n) se ha estancado durante mucho tiempo entre 75% y 88%, con 10% a 25% de prote\u00edna [\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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