Gel-type protein isolate has six main characteristics-water absorption, water retention, oil absorption, oil retention, gelation and emulsification.

Water absorption refers to how much water the soy protein can absorb, and water retention refers to whether the protein oozes out when subjected to centrifugal force after absorbing water; the same oil absorption refers to the ability of the protein to absorb oil, while the oil retention refers to whether the oil will seep. out.

Gelability refers to the relationship between water + protein, forming gel mass; and emulsification refers to the relationship between water + protein + oil, forming emulsified gel.