Highly functional soy protein materials are provided which are prepared
using a process wherein a soy protein material is hydrated in an aqueous
solution at a solids level of about 5 to about 20 percent, sufficient
edible base is then added to adjust the pH of the aqueous soy composition
to about 9 to about 11, and the pH-adjusted composition is then mixed at
a temperature of about 40 to about 80.degree. C. for about 0.5 to about 4
hours to obtain the highly functional soy protein material. These highly
functional soy protein materials have significantly improved
solubilities, water binding capacities, and emulsification properties.
