The present invention relates to a process of extracting native proteins from vegetable source materials such as oilseeds, legumes and grains. Native proteins mentioned in this invention are present in the source material in their non-denatured state, i.e. with their functional properties relevant to application in food industry like solubility preserved and not compromised by processing conditions. Source materials mentioned in the present invention are of vegetable origin and typically contain significant (>；5% by weight) amounts of native oils and lipids. The invention further relates to a device for carrying out this process and to the native protein obtainable by the process of the invention.
