What are the compositions in soy protein isolate?

Abstract: As everyone knows, soybeans (soybeans, black beans) have attracted much attention in recent years because of their extremely high nutritional value and excellent health functions, and they have shined in the food industry. Soybean contains a lot of stored protein, its content can be as high as 40%.

Keywords: soy protein isolate, nutrition, elements, food 

Related products for this article: soy protein isolate

Soy protein only exists as a dispersed phase in a continuous phase composed of synthetic polymers (PVA), and there is still a considerable gap from the true meaning of all-natural soybean protein fibers. Therefore, it is still very important and necessary to conduct a comprehensive basic research on the relationship between the structure and performance of soybean protein. Soy protein isolate is an important component of soybeans. It is a mixture with a protein content of not less than 90% after removing soybean oil and water-soluble non-protein components from soybean meal at low temperature. Its composition, structure and properties basically represent pure soybean protein.

The main constituent elements of soy protein isolate are C, H, O, N, S, and P. It also contains a small amount of Zn, Mg, Fe and Cu. Its amino acid composition mainly includes glycine, aspartic acid, glutamic acid, and lysine. Acid and tryptophan, etc. According to different centrifugal separation coefficients (ie sedimentation coefficients), soy protein isolate can be divided into 4 components, 2S, 7S, 11S and 15S. The composition and content of each component of soy protein isolate are shown in Table 1. Among them, the 7S component accounts for 35%, the 11S component accounts for 52%, and the B-conglycinin and 11S components in the 7S component Glycinin is the main component of soy protein isolate. 



Who is suitable for soy protein isolate?

Compared with animal single protein, an obvious advantage of soy protein isolate is that it has lower fat and no cholesterol. This feature makes it have a good absorption rate, which is very suitable for people with weak health, the elderly and babies. is allowed. 

In recent years, the use of soy protein isolate as a base material to replace whey powder as a product for infant formula powder has also continued to introduce new trends. In addition to nutrition, lactose-free and hypoallergenic are also important reasons why it is favored by manufacturers. 

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