The essence of soy protein: soy protein isolate
There are many types of proteins in human food. The main difference between different types of proteins lies in their structure. The fundamental difference between different types of proteins lies in the content, types and proportions of various amino acids they contain.
The proteins in various animals and plants in the world vary greatly because the amino acids required by various organisms are different. As human food, what kind of protein is best? The answer is simple. The composition and requirements of various amino acids required by the human body are indicators of the quality of protein.
The human body needs 20 kinds of amino acids, but not all 20 kinds are in the same amount. In fact, there are thousands of cells in the human body, and the amino acids needed by various cells are different. Therefore, the various amino acids needed by various types of cells in the human body can be used. An overall calculation, a general ledger.
From the general ledger, we know the total amount of various amino acids required by the human body, and we can determine a pattern, that is, there is a size-proportional relationship between various types of amino acids. The protein in human food is digested and decomposed into amino acids. Finally, if the proportions of various amino acids meet the needs of the human body, it will be the scientific basis for evaluating the quality of protein.
However, there is still a practical problem with the above basis for the quality of protein, because the analysis of protein content in food is obtained in vitro using various chemical analysis methods.
For example, you can decompose a complete soybean and find out the content of various amino acids to know whether it meets the needs of the human body. However, the problem is that the human body's ability to digest protein is far from comparable to the digestion ability in the laboratory, so in In the past, the amounts of various proteins, especially the proportion of amino acid content, calculated in the laboratory were different from the results of actual digestion in the body. To be reliable, it is necessary to confirm the amount of amino acids that the food can actually provide after actual digestion by the human body.
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