The present invention is directed to soy protein products of reduced astringency. The reduced astringency soy protein products may be obtained by using a pH adjustment step to fractionate soy protein solutions, which provide soy protein products which are completely soluble and heat stable in aqueous media at acid pH value of less than about 4.4, into lower molecular weight, less astringent proteins and higher molecular weight, more astringent proteins.本發明係關於具減少澀味之大豆蛋白質產品。可藉由使用pH調節步驟將大豆蛋白質溶液分級,來獲得該等減少澀味之大豆蛋白質產品,其將在酸pH值低於約4.4之水性介質中完全可溶且熱穩定之大豆蛋白質產品提供成較低分子量、較無澀味之蛋白質及較高分子量、較具澀味之蛋白質。
