Soy Protein Isolate-Fermentation Type

Soy protein isolate is a protein powder with a protein content greater than 90% obtained by removing oil and water-soluble non protein components from soybean meal under low temperature conditions, immersing it in alkaline solution, and then precipitating, washing, and drying. Its structure and properties are basically equivalent to pure soy protein.

I. Nutritional values.

1. High protein: With a protein content of over 90%, it is a very high-quality source of protein and an ideal protein supplement for vegetarians, fitness enthusiasts, athletes, elderly people, and other people who need to supplement protein.

2. Rich in essential amino acids: Soy protein isolate contains nearly 20 essential amino acids for the human body, with a complete range of types, especially rich in leucine and isoleucine, which are very important for muscle growth and repair.

3. Low fat, cholesterol free: Compared with animal protein, soy protein isolate has an extremely low fat content and is cholesterol free, which helps reduce the intake of cholesterol and saturated fat in the blood and is suitable for people who need to control their blood lipids and cholesterol levels.

4. Calcium increase: Soy protein isolate can prevent urinary calcium loss, promote bone health, and reduce the risk of osteoporosis.

II. Functional characteristics.

1. Emulsivity: Soy protein isolate is a surfactant that can reduce the surface tension of water and oil, water and air, and easily form stable emulsions, which can stabilize the state of the product.

2. Hydration: Soy protein isolate has water absorption, water retention, and swelling properties. It has strong water absorption and is almost unaffected by temperature. The maximum water retention capacity during processing is 14g water/g protein.

3. Oil absorption: Soy protein isolate added to meat products can form emulsion and gel matrix, prevent fat from moving to the surface, promote fat absorption or combination, reduce the loss of fat and juice during processing, and the oil absorption rate is 154%.

4. Gelation: The isolated protein has high viscosity, plasticity and elasticity, which can be used as the carrier of water, flavor agent, sugar and other complexes, and is conducive to food processing.

5. Foamability: Soy protein has excellent foaming properties, which can give food a loose structure and good taste.

III. Application areas.

Soy protein isolate fermentation type can be used in culture medium, nutrition bars, fermentation products, hydrolyzed protein, etc.