Soybean protein food

  Summary : Plant protein seems to be better for cardiovascular health and weight loss, while animal protein has an advantage in obtaining quantitative nutrition through a small amount of intake (food). For vegetarians, there is no need to worry about malnutrition caused by only supplementing plant protein (of course, the premise is to consume a variety of fruits and vegetables). Keywords:   soy protein,  plant protein , animal protein When it comes to protein supplementation, the most common way to think of is to drink milk, eat eggs, and eat meat. Supplementing protein through plants is obviously not what most people can think of . So is plant protein better than animal protein?

Some people will say that I want to eat protein, so I just drink some soy milk, can't it? Why do I have to eat soy protein isolate? If I buy soy milk, then I can get up early and drink a pot of soy milk per catty. So today I will share with you what is the difference between soy protein isolate and soy milk?

 Summary : Appropriate addition of functional soy protein concentrate will have a lot of influence on the quality of your products, but it is for the better! There is no best for product quality, only better. Keyword : Soy protein concentrate, meat products, application, function Let us explain from the molecular level reasons below： 1.The role of protein in meat products includes oil absorption, water retention, bonding, extension, emulsification, gelation, etc., but it is generally believed that emulsification and gelation play a major role in emulsified ground meat products. The fat particles formed by chopping can contact protein in an instant. The lipophilic end of the functional protein concentrate FSPC molecular aggregate can be adsorbed on the surface of fat particles, while the hydrophilic end extends into the water phase, which is conducive to the emulsification and stability of solid fat. On the contrary, the spherical soy protein molecules do not have relatively independen

Soy protein is a complete protein in that it meets all the essential amino acid requirements to support normal growth and development of infants and children. Soy protein is also low in fat and free of saturated fat and cholesterol. It is an ideal protein source to boost the nutrient density of foods.

  Abstract : Soy protein is rich in 8 essential human base acids and does not contain cholesterol. It has incomparable functional properties of animal protein. Its application in the production of traditional soy products can improve the processing methods and edible characteristics of traditional soy products. The application status of soy protein in traditional soy products (beans, dried tofu, soy sauce) is discussed, and its application in traditional soy products is prospected.  

Soybeans are legumes that came from East Asia. They are often used to make tofu and plant-based milk and other dairy products as a substitute for meat. Soybeans are generally composed of 30% carbohydrates, 38% protein, 18% fat and 14% water, and are rich in trace elements such as potassium, zinc, iron and vitamin E. Since 1970, the consumption of soy and the production of soy products have increased significantly, because studies have found that it is very suitable for vegetarians and lactose intolerant people to supplement protein. If you are allergic to meat or lactose, soy is definitely an excellent choice in your diet, because it is a high-quality source of protein, also contains vitamins, minerals and dietary fiber, which can help people improve digestion. Types of soy protein In general, soy protein can be divided into three categories: 1) Soy protein isolate Soy protein isolate is one of the most refined soy protein, it is rich in protein, and the content of carbohydrate and fat

Abstract: Soy Textured   protein can not only increase the protein content of the product, reduce the content of animal fat and cholesterol, prevent the tissue from being damaged by high temperature heating or mechanical action, and lose the touch of the meat, but also can reduce the cost of the product. It is the raw material that modern food processing plants should choose to replace meat.

Textured soybean protein is also known as plant meat. Its raw material is defatted soybean meal (also known as white soybean flakes), and its main ingredients are protein (more than 50%) and carbohydrates. Soy protein does not contain cholesterol, has low sugar content, high digestibility, and is rich in a variety of amino acids necessary for the human body. It is an ideal complete protein.

Although both textured soy protein and silk-drawn soy protein are products produced from soybeans, there is a certain distinction between the two. The following will summarize years of experience and briefly analyze the difference between soy textured protein and soy silky protein. Soy silk protein is a high-density fibrous plant protein with a texture similar to muscle fiber produced and processed by a variety of plant proteins. It meets international food safety requirements, has high nutritional content, silky structure, soft and chewy taste, and can safely replace all kinds of animal meat. It does not contain fat or cholesterol. It is one of the more popular and safe green and healthy foods.

Soy protein is rich in nutrients, not only high in protein content, but also rich in eight essential amino acids required by the human body. The amino acid composition of its protein is incomparable to other proteins, and is an ideal vegetable protein. Its protein digestion and absorption rate is good, which is very similar to meat, but it will not cause obesity, cardiovascular disease, high cholesterol and other diseases like meat diet, and has obvious health care effects. And it is rich in calcium, phosphorus, iron and a variety of vitamins, especially the high content of B vitamins; it also contains essential potassium, sodium and other inorganic salts and trace elements, so it is more and more popular. There are many types of soy protein, including deodorized soy protein powder, defatted soy protein powder, soy protein concentrate, soy protein isolate, soy textured protein, etc. They have their own focus on functionality and price due to different processing techniques.

  Abstract:   As a food additive, soy protein isolate is widely used in various food systems. The successful application of soy protein isolate is that it has a variety of functional properties. Functional properties are the most important physical and chemical properties of soy protein isolate, such as gelation, emulsification, color protection, viscosity, etc. This article mainly focuses on a preparation process of soybean protein.