Difference between soy protein and chicken protein

Abstract: Protein is an important component of all cells and tissues of the human body. All the important components of the body require the participation of protein, accounting for about 18% of the total body mass, that is, a 60kg adult has about 10.8 kg of protein in the body. The most important thing is that it is related to the phenomenon of life. Protein is the material basis of life, the basic organic matter that constitutes cells, and the main undertaker of life activities. It can be said that without protein, there is no life.

Keywords: protein, soy protein, chicken, Nutrition

Related products for this article: Soy protein

Protein is one of the three basic nutrients for the human body. It exists widely in nature. Animals and plants all contain protein, but there are differences in quality and quantity. According to the different food sources, protein can be divided into plant protein and animal protein. Because soybeans and chicken are rich in protein and are also our most common foods, let's take a look at the differences between them.

Is the protein in soy different from the protein in chicken? Hear what a nutritionist has to say.

1. Soy Protein

Soybeans are rich in protein, with a content of about 38% or more, which is 4 to 5 times that of cereals. Soy protein is a plant-based protein. Soy protein is very suitable for bodybuilders. Plant-based protein is suitable for people with obesity and "three highs". It can not only meet the body's demand for protein, but also reduce the intake of cholesterol, which is conducive to the remission of the disease and the recovery of the body. Especially for lactose intolerant and elderly people.

Soy protein can better improve immunity and body recovery.

The amino acid composition of soy protein is similar to whey protein, but contains more arginine and glutamine than whey protein. Enhance the delivery of nutrients, promote muscle synthesis and body recovery. Soy protein has stronger antioxidant protection properties and helps to improve the body's ability to recover after training.


Click to enter the details pag

评论

发表评论

此博客中的热门博文

Soy Fiber: The Invisible 'Hero' in Canned Foods

图片
 Soybean fiber is mainly derived from by - products generated during the soybean processing, such as soybean dregs and soybean skins. These materials, which were originally likely to be regarded as waste, have transformed into soybean fiber with a variety of excellent properties after a series of complex and sophisticated extraction processes. Currently, there are diverse extraction methods for soybean fiber, mainly including physical methods, chemical methods, and biological methods. In the large family of canned foods, whether it is delicious meat cans or fresh fruit and vegetable cans, soybean fiber plays an indispensable and important role in improving the quality and enhancing the nutrition of canned foods. Magical effects of soybean fiber in canned foods Improving Texture and Taste Soybean fiber has unique gel properties and extremely excellent oil - holding and water - retaining capabilities, and this characteristic is demonstrated most vividly in canned meat products. When ...
阅读全文

Emulsified Soy Protein Isolate: An Innovative Force in the Food Industry

图片
Emulsified soy protein isolate represents an innovative achievement in the field of soy protein isolates. It starts with high-quality soybeans and undergoes multiple meticulous purification processes to remove non-protein components such as fats and carbohydrates from the soybeans, resulting in an extremely pure soy protein. The finished product appears as a fine powder with uniform color and an exceptionally high protein content, typically exceeding 90%, far surpassing that of ordinary soy protein products. In terms of advantages, emulsified soy protein isolate boasts superior emulsification stability, rapidly forming a stable emulsion in oil-water systems and preventing oil droplet aggregation and layering. In baked goods, it effectively emulsifies fats, ensuring uniform internal structure, soft texture, and extended shelf life for products like bread and cakes. Its outstanding nutritional enhancement effect is also remarkable. As a high-quality plant protein, it is rich in essential...
阅读全文

The Role of Soy Fiber in Sauces

图片
Sauces play an indispensable role in our diet. Whether it is ketchup that adds color and flavor to dishes or meat sauce that gives dishes a unique flavor, they all add rich flavors to our dining tables with their unique charm. And soy fiber also plays a key role in these sauces, contributing to improving the quality and optimizing the taste of sauces. Thickening effect Soybean fiber can increase the viscosity of sauces, giving them an appropriate flowability and texture. For example, when making salad dressing, adding soy fiber enables the dressing to adhere better to the surface of vegetables. It won't be too thin and runny, thus enhancing the eating experience. In ketchup, it can also make the ketchup maintain a certain shape when squeezed out of the bottle and not quickly flow and deform. Improving taste Soy fiber can endow sauces with a rich taste. It can make the taste of the sauce more full-bodied and layered, avoiding a too single and plain taste. Take broad bean paste as an...
阅读全文