Main functional properties of soy protein isolate
Soy protein refers to the protein in soybeans. As commercial products, there are whole soybeans and various soybean products. Their protein content (the remainder is crude fiber, etc.) and digestibility are also different. For example, the digestibility of boiled soybeans is 65%, and the digestibility of full-fat soybeans is 65%. Soybean flour is 75% ~ 92%, defatted soybean flour is 84%~ 90%, tofu is 93%, and soy protein isolate is 93% ~ 97%.
Soy protein isolate Main ingredients
More than 90% is soybean globulin, of which the main ones are 11S globulin (relative molecular mass of about 350,000) and 7S globulin (relative molecular mass of about 170,000). Contains various essential amino acids. Since soybean protein also contains soybean isoflavones, such as soybean protein isolate with high protein purity, which contains about 76mg of soybean isoflavones per 40g, it must also have various functions of soybean isoflavones (improving osteoporosis and improving menopause in women). erythema in women, etc.).
Soy protein isolate physiological function
1. Regulate blood lipids and lower cholesterol and triglycerides.
Soy protein can combine with intestinal cholesterol, thereby hindering the reabsorption of sterols and promoting the excretion of intestinal cholesterol from the body. It is known that there is the following relationship between soy protein and cholesterol.
(1) For people with normal cholesterol levels, soybeans have no effect in promoting the decrease of cholesterol (a certain amount of cholesterol is a necessary substance for the human body to maintain life).
(2) For people with high cholesterol levels, it has the effect of lowering part of the cholesterol.
(3) For people with normal cholesterol levels, if they eat too much high-cholesterol eggs, meat, dairy and other foods, soy protein can inhibit the rise in cholesterol levels.
In addition, the cholesterol-lowering effect of soy protein is highly related to the initial concentration of cholesterol. After consuming soy protein, for people with normal cholesterol concentrations, LDL cholesterol was only reduced by 7.7%, while for people with seriously excessive serum cholesterol concentrations, LDL cholesterol was reduced by 24%. Therefore, normal people do not have any concerns when consuming soy protein, and the higher the cholesterol concentration, the more significant the reducing effect of soy protein. And as long as you consume about 25g of soy protein every day, it is enough to lower cholesterol.
(4) It can reduce the concentration of bad cholesterol in total cholesterol, low-density lipoprotein (LDL) and very low-density lipoprotein (VLDL) cholesterol, but does not reduce the good cholesterol high-density lipoprotein (HDL> cholesterol). After research, eating soybeans After taking protein, the serum cholesterol concentration decreased by 9.3%, LDL cholesterol decreased by 12.9%, the serum triglyceride concentration decreased by 10.5%, and the serum HDL cholesterol concentration increased by 2.4%. For every 1% decrease in cholesterol concentration, the risk of heart disease increases. The risk is reduced by 2% to 3%. Therefore, it can be considered that eating soy protein can reduce the risk of cardiovascular disease by 18% to 28%.
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