Plant protein vs animal protein

 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?

"Protein and Amino Acids"

Popular science here-

After being absorbed by the human body, protein is converted into amino acid, which can re-produce protein for body cells and improve metabolism in the body. Its synthetic glutathione has high antioxidant function.

Essential amino acids (referring to the body cannot be synthesized or the synthesis speed cannot meet the needs), and need to rely on external supplements (food intake). 

Click to enter the details pag

评论

发表评论

此博客中的热门博文

Use of soy silk drawing protein

图片
The soy silk drawing protein is a fibrous plant protein with a texture similar to muscle fiber formed by the production and processing of soy protein through a special process. The classification of soy silk drawing protein is divided according to its structure. There are thick silk type, thin silk type, soft silk type, hard silk type, smooth silk, astringent silk, etc. According to the different silk structure and the tensile strength of the silk, how much A combination of plant silk protein can be used to produce ham sausage, minced meat, beef jerky and canned food. The taste of the food is basically the same as ordinary meat food, but the price of plant silk protein is only 1/of the lean pork. 5. The protein content is equivalent to 2-3 times that of fish, meat, and eggs.
阅读全文

How to use enzyme technology to modify soy protein?

图片
 According to market needs, through the selection of different proteases, the adjustment of process conditions and the degree of hydrolysis, a variety of products with different functional characteristics can be developed and produced. (1)Injectable protein isolate :  The product is used in the salted solution for injection of whole meat products, which can reduce the cooking loss of meat products and improve the quality of individual rows and cut surfaces of meat products. Since the product is usually added in a relatively small amount, below 3%, it is not necessary to strictly control the bitterness. Such products are required to have a lower viscosity, and at the same time, the increase in foaming properties and the decrease in gel properties must be controlled within a certain range. The viscosity is mainly determined by the molecular mass of the protein. The greater the molecular mass, the greater the viscosity. 80% of soybean protein has a molecular mass of more than 100,000 and
阅读全文