Isolated Soy Protein

Abstract: With the continuous development of China’s economic level, people’s living standards are also rising. People are not only satisfied with the solution to the problem of food and clothing, but also begin to pay attention to the balance of nutrition and the healthy development of the body. In addition to daily exercise, there is another way to choose food, eat some healthy and nutritious food.

Soy protein isolate is a kind of food additive of full-price protein. It is produced with low-temperature desolubilized soybean meal as the raw material. The protein content in it is also very high, reaching more than 90%, and it contains humans. The amino acids needed by the body have high nutritional value and contain no cholesterol. For people who do not eat meat, this is a good news. It can be used as a substitute for protein in animal meat, and not all plant proteins can be substituted. of. So its edible value is still very high.

It can increase the taste of food very well, so it is also very popular in the food industry. It has good emulsification. Its surface is an active agent, which can reduce the surface tension of water and oil, and it can also reduce water and air. When the surface tension of the food is roasted, or when the frozen food and soup are made, it can be added to stabilize the state. It is widely used in emulsified meat products and aquatic surimi products. And food-grade soy protein isolate has good conjunctival properties. It can play a role in preventing the odor of ingredients from dissipating. Eating more of this kind of food is beneficial to people's health. You should also pay attention to the combination of healthy ingredients in daily use, so that you can have a healthy body.

Soy protein isolate is often used as an additive in meat products, dairy products, and noodle products. Its addition can improve the taste of food. The reason why soy protein isolate has so many uses is inseparable from its good performance.

Keywords: soy protein, soy protein isolate, food, nutrition, health, amino acid

Related products for this article: soy protein isolate

1. The functional characteristics of soy protein isolate

1.1 Emulsification:

Soy protein isolate is a surfactant, which can reduce the surface tension of water and oil as well as the surface tension of water and air. Easily form a stable emulsion. In the production of grilled food, frozen food and soup food, adding soybean protein isolate as emulsifier can make the product state stable.

1.2 Hydration:

Soy protein isolate contains many polar groups along its peptide chain backbone, so it has water absorption, water retention and swelling properties. The water absorption of protein isolate is much stronger than concentrated protein, and it is almost unaffected by temperature. It also has the ability to retain water during processing. The highest water retention capacity is 14g water/g protein.

1.3 Oil absorption:

When protein isolate is added to meat products, it can form emulsion and gel matrix to prevent fat from moving to the surface, thus it plays a role in promoting fat absorption or fat binding. It can reduce the loss of fat and juice during meat processing and help maintain The appearance is stable, and the oil absorption rate of the separated protein is 154%.

1.4 Gel properties:

It enables the protein isolate to have higher viscosity, plasticity and elasticity. It can be used as a carrier for water, as well as a carrier for flavors, sugars and other complexes, which is extremely beneficial to food processing.

1.5 Foaming:

Among soy protein, protein isolate has the best foaming performance. The foaming performance of soy protein can give food a loose structure and good taste.

1.6 Conjunctival:

After the meat is chopped, it is coated on the fiber surface with a mixture of protein isolate and egg protein to form a film, which is easy to dry, can prevent odor loss, is conducive to the rehydration process, and provides a reasonable structure for the rehydration product.

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