ISSA Nutritionist Practice Exam 2026 - Complete Preparation Guide

The process of extracting protein concentrates often involves the use of heat and chemical processes. This method typically includes techniques such as acid precipitation or enzyme hydrolysis, both of which can alter protein structures and enhance the yield of extracted proteins. By applying heat, certain proteins can be denatured, making them more accessible for extraction. Chemical processes, including the use of solvents or acids, help to isolate proteins from other components in the source material, such as carbohydrates and fats. This combination of heat and chemistry optimizes the extraction and purification of protein, allowing for the production of high-quality protein concentrates.

In contrast, distillation is primarily used for separating liquids based on their boiling points and is not suitable for extracting proteins. Pasteurization serves to kill pathogens in food products but does not isolate proteins. Filtration can be a method used later in the processing of proteins to separate solid particles, but it does not involve the initial extraction process in a way that specifically targets protein concentration. Thus, the extraction using heat and chemical processes is the preferred and effective approach in the production of protein concentrates.