{"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\/it\/how-to-effectively-improve-soy-protein-isolate-spi-yield-through-ultrafine-grinding-and-air-classification-of-defatted-soybeans-%ef%bc%9f\/","title":{"rendered":"Come migliorare efficacemente la resa dell&#039;isolato proteico di soia (SPI) attraverso la macinazione ultrafine e la classificazione ad aria dei semi di soia sgrassati?"},"content":{"rendered":"<p>L&#039;isolato proteico di soia (SPI) \u00e8 attualmente la proteina vegetale funzionale pi\u00f9 pura e pi\u00f9 utilizzata, con un contenuto proteico tipicamente pari o superiore a 90 l TP3T. Trova ampio impiego in prodotti a base di carne, alternative ai latticini, barrette energetiche, alimenti per sportivi e bevande vegetali. Tuttavia, nella produzione industriale, la resa dell&#039;SPI (detta anche recupero) \u00e8 rimasta a lungo stagnante tra 75 l TP3T e 88 l TP3T, con una perdita di proteine compresa tra 101 TP3T e 251 TP3T dovuta a okara, siero di latte e perdite di processo. Questo rappresenta ancora un collo di bottiglia fondamentale che limita l&#039;efficienza dei costi e l&#039;utilizzo delle risorse.<\/p>\n\n\n\n<p>Il principale limite del tradizionale processo di estrazione alcalina e precipitazione acida risiede nel fatto che le proteine della farina di soia sgrassata sono strettamente incapsulate all&#039;interno di frammenti di parete cellulare, reti di fibre e olio residuo, rendendo difficile la completa penetrazione e dissoluzione di tutte le proteine da parte della soluzione alcalina. Di conseguenza, una parte significativa delle proteine rimane insolubile nell&#039;okara. Negli ultimi anni, la macinazione ultrafine dell&#039;isolato proteico di soia (SPI) combinata con la classificazione ad aria \u2013 come pretrattamento fisico a secco \u2013 si \u00e8 dimostrata una delle tecnologie a monte pi\u00f9 convenienti per migliorare la resa dell&#039;SPI. Questo articolo si concentra sul concetto di &quot;partire dalla macinazione ultrafine e dalla classificazione ad aria della soia sgrassata&quot;, spiegando sistematicamente il meccanismo, gli elementi essenziali del processo, i fattori che lo influenzano, i livelli di miglioramento effettivi e le strategie di ottimizzazione complementari.<\/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=\"proteine di pisello 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\">proteine di pisello 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. Perch\u00e9 <a href=\"https:\/\/protein-dry-fractionation.epic-powder.com\/it\/\" target=\"_blank\">Macinazione ultrafine <\/a>Migliora significativamente l&#039;estrazione dell&#039;isolato proteico di soia<\/h2>\n\n\n\n<p>Nella farina di soia sgrassata (tipicamente estratta con solvente a bassa temperatura, NSI 70\u201385), circa 60%\u201370% delle proteine sono presenti sotto forma di corpi proteici con diametri di 1\u20133 \u03bcm. Questi corpi proteici sono incapsulati in frammenti di parete cellulare spessi 0,5\u20132 \u03bcm, insieme a piccole quantit\u00e0 di reti di cellulosa ed emicellulosa. La macinazione convenzionale (40\u201380 mesh, ~200\u2013400 \u03bcm) disgrega solo le particelle pi\u00f9 grandi, lasciando molti corpi proteici ancora incapsulati. Durante l&#039;estrazione alcalina, l&#039;area di contatto tra proteina e solvente \u00e8 limitata.<\/p>\n\n\n\n<p>L&#039;obiettivo della macinazione ultrafine \u00e8 ridurre la dimensione complessiva delle particelle del materiale a 10-30 \u03bcm (D90), con alcune porzioni che raggiungono addirittura i 5-15 \u03bcm, lacerando meccanicamente la maggior parte delle pareti cellulari e liberando i corpi proteici. A questo punto, la superficie specifica delle proteine pu\u00f2 aumentare di 5-20 volte, accorciando il percorso di diffusione della soluzione alcalina e riducendo significativamente la resistenza all&#039;estrazione proteica.<\/p>\n\n\n\n<p>Ancora pi\u00f9 importante, grazie alla classificazione dell&#039;aria, \u00e8 possibile pre-arricchire le proteine:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Densit\u00e0 dei corpi proteici \u2248 1,3\u20131,4 g\/cm\u00b3, piccole dimensioni delle particelle, elevata sfericit\u00e0<\/li>\n\n\n\n<li>Densit\u00e0 dei frammenti di fibra \u2248 0,8\u20131,1 g\/cm\u00b3, dimensione delle particelle pi\u00f9 grande, lamellare<\/li>\n<\/ul>\n\n\n\n<p>In un classificatore ad aria (tipicamente a turbina o a ciclone), la frazione leggera (fibra grossolana) viene separata, mentre la frazione pesante (ricca di proteine) passa alla successiva fase di estrazione. Questa combinazione di &quot;pre-arricchimento a secco + esposizione ultrafine&quot; pu\u00f2 aumentare il contenuto proteico della materia prima che entra nell&#039;estrazione alcalina da 48%\u201352% a 58%\u201368%, ponendo le basi per un&#039;elevata resa di estrazione.<\/p>\n\n\n\n<p>Secondo la letteratura e i brevetti, la macinazione a secco ultrafine combinata con la classificazione pu\u00f2 generalmente migliorare la resa di SPI dell&#039;8-18%, con alcuni casi ottimizzati che superano persino 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. Proteine isolate di soia Macinazione ultrafine e <a href=\"https:\/\/protein-dry-fractionation.epic-powder.com\/it\/air-classifier\/\" target=\"_blank\">Classificazione dell&#039;aria<\/a> Percorso del processo e attrezzature principali<\/h2>\n\n\n\n<p>Un tipico processo industriale \u00e8 il seguente:<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Materia prima<\/strong>Farina di soia sgrassata estratta con solvente a bassa temperatura (NSI \u226575%, umidit\u00e0 \u226410%, grassi \u22641,0%)<\/li>\n\n\n\n<li><strong>Macinazione grossolana<\/strong> \u2192 frantumatore a martelli o a rulli \u2192 40\u201360 mesh (250\u2013400 \u03bcm)<\/li>\n\n\n\n<li><strong>Macinazione ultrafine<\/strong> \u2192 Principali attrezzature industriali (ordinate in base al D90 raggiungibile, dal pi\u00f9 fine al pi\u00f9 fine):\n<ul class=\"wp-block-list\">\n<li>Fresatrice a getto: D50 2\u20138 \u03bcm, adatta per alta precisione ma con elevato consumo energetico<\/li>\n\n\n\n<li>Mulino a impatto meccanico con classificatore incorporato (ad es. serie ACM, MJL): D90 10\u201325 \u03bcm, miglior rapporto costo-prestazioni, principale applicazione industriale<\/li>\n\n\n\n<li>Mulino ultrafine a perni\/martelli con classificatore esterno: D90 15\u201335 \u03bcm, elevata capacit\u00e0<\/li>\n\n\n\n<li>Mulino vibrante\/planetario (principalmente per uso di laboratorio): D90 &lt;5 \u03bcm, scarsa produzione continua<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Classificazione dell&#039;aria<\/strong> \u2192 classificatore a turbina o classificazione seriale multistadio, punto di taglio solitamente impostato a 15\u201330 \u03bcm\n<ul class=\"wp-block-list\">\n<li>La frazione grossolana rimuove i residui fibrosi (proteina 15%\u201325%)<\/li>\n\n\n\n<li>Frazione fine arricchita di proteine (58%\u201368%)<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Proteine in polvere ultrafine<\/strong> \u2192 entra direttamente nell&#039;estrazione alcalina o nella conservazione sigillata a breve termine<\/li>\n<\/ol>\n\n\n\n<p><strong>Parametri chiave del processo:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Obiettivo D90<\/strong>: 12\u201322 \u03bcm raccomandato (una granulometria troppo fine provoca agglomerazione e un consumo energetico eccessivo)<\/li>\n\n\n\n<li><strong>Punto di taglio della classificazione<\/strong>: 18\u201328 \u03bcm (regolato in base alla qualit\u00e0 della farina di soia)<\/li>\n\n\n\n<li><strong>Alimentazione umida<\/strong>: \u22648% (un&#039;umidit\u00e0 pi\u00f9 elevata provoca adesione e formazione di grumi)<\/li>\n\n\n\n<li><strong>Temperatura del sistema<\/strong>: &lt;55\u2103 (soglia di denaturazione proteica ~60\u201365\u2103)<\/li>\n\n\n\n<li><strong>consumo energetico specifico<\/strong>Sistema ACM ~80\u2013160 kWh\/t (aumenta con la finezza)<\/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=\"Macchina per macinazione ultrafine di proteine di soia\" 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\">Macchina per macinazione ultrafine di proteine di soia<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-3-quantitative-impact-on-spi-yield\">3. Impatto quantitativo sulla resa SPI<\/h2>\n\n\n\n<p>Sulla base di recenti ricerche e pratiche industriali:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Convenzionale, non ultrafine: resa 76%\u201384%<\/li>\n\n\n\n<li>Ultrafine D90 \u224825 \u03bcm + classificazione: 84%\u201389% (+6\u201310%)<\/li>\n\n\n\n<li>Ultrafine D90 \u224815 \u03bcm + classificazione ottimizzata: 89%\u201393% (+10\u201315%)<\/li>\n\n\n\n<li>Ultrafine D90 &lt;10 \u03bcm + classificazione multistadio + sinergia enzima\/ultrasuoni: 93%\u201396% (+15\u201320%)<\/li>\n<\/ul>\n\n\n\n<p><strong>Caso di studio (dati di produzione 2024-2025):<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Processo originale: proteina 51,2%, resa SPI 81,6%, proteina okara 18,7%<\/li>\n\n\n\n<li>Con ACM ultrafine (D90 18 \u03bcm) + classificazione secondaria: proteine nella frazione fine 63,8%, resa SPI 91,2%, proteine okara 9,4%<\/li>\n<\/ul>\n\n\n\n<p>La perdita di proteine \u00e8 stata ridotta di circa la met\u00e0, con conseguenti notevoli benefici economici.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-4-downstream-extraction-optimization-after-ultrafine-pretreatment\">4. Ottimizzazione dell&#039;estrazione a valle dopo il pretrattamento ultrafine<\/h2>\n\n\n\n<p>Sebbene il pretrattamento ultrafine esponga in modo significativo le proteine, se le successive condizioni di estrazione non vengono regolate, possono verificarsi problemi quali una scarsa emulsificazione, una centrifugazione inefficiente o una precipitazione acida incompleta. Regolazioni consigliate:<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Estrazione alcalina<\/strong>\n<ul class=\"wp-block-list\">\n<li>Rapporto tra materiale e acqua: 1:6\u20131:8 (inferiore al normale perch\u00e9 la polvere ultrafine assorbe pi\u00f9 acqua)<\/li>\n\n\n\n<li>pH: 7,0\u20137,4 (il pH tradizionale 7,8\u20138,5 pu\u00f2 causare un&#039;eccessiva estrazione delle fibre, aumentando la viscosit\u00e0)<\/li>\n\n\n\n<li>Temperatura: 32\u201342\u2103 (temperature superiori possono causare contaminazione microbica e una leggera denaturazione delle proteine)<\/li>\n\n\n\n<li>Tempo: 20\u201335 min (la solubilizzazione \u00e8 pi\u00f9 rapida, il tempo pu\u00f2 essere ridotto con 30%\u201350%)<\/li>\n\n\n\n<li>Additivi opzionali: 0,05%\u20130,2% agenti riducenti (ad es. Na\u2082SO\u2083) o proteasi (Alcalase 0,05%\u20130,1%) per aumentare ulteriormente la resa<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Separazione<\/strong>Si consiglia l&#039;utilizzo di una centrifuga decanter a due stadi o di una combinazione con un separatore a dischi per garantire la limpidezza del campione.<\/li>\n\n\n\n<li><strong>Precipitazioni acide<\/strong>pH 4,3\u20134,6, abbassando lentamente il pH (&gt;15 min) per evitare un&#039;eccessiva acidificazione localizzata.<\/li>\n\n\n\n<li><strong>Lavaggio<\/strong>: Lavaggio in controcorrente a due stadi, contenuto di ceneri \u22645,5%<\/li>\n\n\n\n<li><strong>Sterilizzazione e asciugatura<\/strong>La sospensione proteica ultrafine \u00e8 altamente viscosa; si consiglia: sterilizzazione istantanea UHT + omogeneizzazione ad alta pressione + asciugatura a spruzzo.<\/li>\n<\/ol>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-5-potential-issues-and-solutions\">5. Potenziali problemi e soluzioni<\/h2>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Una macinazione eccessiva provoca l&#039;agglomerazione<\/strong><br>\u2192 Mantenere D90 al di sopra di 15 \u03bcm, oppure aggiungere 0,2%\u20130,5% di agenti antiagglomeranti per uso alimentare (ad es. silicato di calcio, fosfato tricalcico)<\/li>\n\n\n\n<li><strong>Consumo energetico rispetto alla capacit\u00e0 produttiva<\/strong><br>\u2192 Preferire mulini a impatto meccanici con classificatore incorporato; capacit\u00e0 della singola macchina 1\u20133 t\/h<\/li>\n\n\n\n<li><strong>Fibra residua che influenza la centrifugazione<\/strong><br>\u2192 Rafforzare la classificazione, implementare una classificazione a due o tre fasi per rimuovere le fibre grossolane<\/li>\n\n\n\n<li><strong>Modifiche funzionali<\/strong><br>\u2192 Solubilit\u00e0, schiumosit\u00e0 ed emulsificazione generalmente migliorano; la resistenza del gel pu\u00f2 diminuire leggermente. Un trattamento termico moderato (80\u201390\u2103, 30\u201360 s) o la reticolazione con transglutaminasi possono compensare.<\/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=\"mulino classificatore ad aria nella lavorazione delle proteine in polvere\" 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\">mulino classificatore ad aria nella lavorazione delle proteine in polvere<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-6-conclusion-and-outlook\">6. Conclusioni e prospettive<\/h2>\n\n\n\n<p>Partire dalla macinazione ultrafine e dalla classificazione ad aria dei semi di soia sgrassati \u00e8 attualmente uno dei percorsi industrialmente pi\u00f9 fattibili per migliorare la resa delle proteine isolate di soia (SPI). Questo processo libera fisicamente le proteine nella massima misura, riducendo significativamente la difficolt\u00e0 delle successive estrazioni chimiche\/enzimatiche e consentendo un&#039;ottimizzazione sistematica del processo, ovvero &quot;riduzione delle perdite a monte, aumento dell&#039;efficienza a valle&quot;.<\/p>\n\n\n\n<p>Guardando al futuro, con mulini a getto d&#039;aria su larga scala (&gt;5 t\/h per macchina), controllo di classificazione adattivo AI, macinazione ultrafine a bassa temperatura (macinazione a congelamento a -40\u2103) e ulteriore maturazione della separazione elettrostatica a secco o elettrostatica, si prevede che la resa di SPI si stabilizzi a 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>Grazie per aver letto. Spero che il mio articolo ti sia utile. Lascia un commento qui sotto. Puoi anche contattare il rappresentante del servizio clienti online di Zelda per qualsiasi ulteriore domanda.<\/p>\n<cite>                                                                                                                                                       \u2014 Pubblicato da <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=\"\/it\/wp-json\/wp\/v2\/posts\/2631#wpcf7-f2347-o1\" method=\"post\" class=\"wpcf7-form init\" aria-label=\"Modulo di Contatto\" novalidate=\"novalidate\" data-status=\"init\" 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Trova ampio impiego in prodotti a base di carne, alternative ai latticini, barrette energetiche, alimenti per sportivi e bevande vegetali. Tuttavia, nella produzione industriale, la resa di SPI (detta anche recupero) \u00e8 rimasta a lungo stagnante a 75%\u201388%, con 10%\u201325% di proteine [\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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