Nutritional Standards of Soy Protein Concentrate in Animal Feed

Soy protein concentrate is made from soybeans. After crushing, peeling, extracting, separating, washing, drying and other processing techniques, the oil, low-molecular soluble non-protein components (mainly soluble sugar, ash, alcohol) in soybeans are removed. Soybean deep-processed products obtained after soluble protein and various odor substances, etc.). There are four main production processes for soybean protein concentrate, namely, moist heat extraction.

Soy protein concentrate is made from soybeans. After crushing, peeling, extracting, separating, washing, drying and other processing techniques, the oil, low-molecular soluble non-protein components (mainly soluble sugar, ash, alcohol) in soybeans are removed. Soybean deep-processed products obtained after soluble protein and various odor substances, etc.). There are four main production processes for soybean protein concentrate, namely, moist heat extraction, acid washing, ethanol extraction and ultrafiltration membrane method. Due to the elimination of oligosaccharide flatulence factors, trypsin inhibitors, lectins and saponins and other anti-nutritional factors, the nutrient digestibility of soy protein concentrate is improved to a certain extent, and the product flavor and quality are improved, which makes soy concentrate Protein has been very popular in the food industry and feed industry since its commercial production in 1959.

Quality standards and nutritional characteristics of soy protein concentrate

In January 1983, the Food and Nutrition Society of the United States Department of Agriculture established a quality standard that the protein content of soy protein concentrate is greater than 60%. In 1987, the International Food Standards Committee and the Vegetable Protein Standards Committee passed the UN Food and Agriculture Organization/World Health Organization Joint Food Standards Regulations at the Havana meeting in Cuba, and proposed that the protein content of soy protein concentrate should be 65% to 90%. Since soy protein concentrate is currently mainly used in the food industry, there is no standard for feed-grade products at home and abroad.

There are certain differences in the nutritional value of soybean protein concentrate products produced by the three methods of damp heat extraction, acid washing and ethanol extraction. Among them, the difference in nitrogen solubility index is the most obvious.

Because some water-soluble low-molecular-weight proteins are also desolubilized during the extraction process, the amino acid composition of soybean protein concentrate and its raw material soybean meal are slightly different.



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