Main types of protein in soybeans

Soybeans are an important source of plant protein and are rich in protein. The proteins in soybeans mainly include the following types.

The first is glycinin.

Globulin is one of the most abundant proteins in soybeans, accounting for about 80% of the total soybean protein. It is a high-quality protein rich in essential amino acids and has high nutritional value. Globulin is commonly used as an emulsifier and stabilizer in food processing to increase the texture and taste of food.

The second is soy protein isolate.

Soy protein isolate is a protein product obtained by extracting and separating soy protein. It is a protein with high purity and contains no other ingredients, so it is widely used in food processing. Soy protein isolate has good solubility and emulsification properties and can be used to make meat products, dairy products, frozen foods, etc.

The third is soybean trypsin inhibitor.

Soybean trypsin inhibitor is a type of anti-nutritional substance in soybeans that can inhibit the activity of trypsin, thereby reducing protein digestion and absorption. Although soy trypsin inhibitor has a certain impact on the human digestive system, moderate intake will not cause obvious adverse effects on health.


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