Plant Protein: A New Nutritional Choice for Athletes to Break Through Physical Limits

With the continuous improvement of sports competitive level, athletes need to constantly challenge their physical limits and endure ultra-high-load training in daily practice to pursue excellent results. In this process, the body is often in a state of rapid water loss, massive protein decomposition, and accelerated electrolyte loss. Therefore, scientific and reasonable dietary nutrition has become the core material basis for maintaining athletes' health and ensuring training quality.​

Muscle strength is the fundamental support for sports performance, and protein, as the main component of muscle, is the key raw material for muscle repair and growth. However, there are problems such as low absorption efficiency and easy accompanying intake of excessive lipids when obtaining protein through daily diet. Against this background, the research and application of protein nutritional supplements have provided important support for athletes to efficiently supplement protein and improve sports performance. Among them, plant protein, with its unique advantages, is becoming a research hotspot in the field of sports nutrition.​

I. Plant-Based Proteins: The New Green and Efficient Nutritional Powerhouse

Plant-based proteins, with their natural, healthy, and highly adaptable characteristics, are playing an increasingly vital role in athlete nutrition supplementation, becoming the preferred protein source for many athletes.

Legume proteins exemplify high-quality plant proteins, rich in lysine. While relatively lower in sulfur-containing amino acids like methionine and tryptophan, they offer substantial overall nutritional value. Take tofu, for instance: it contains up to 16.2% protein with an optimal fat content, making it a natural, premium protein source. Building on this foundation, soy peptide sports supplements are developed using purified soy protein powder or fermented soybean residue as raw materials. Through complex enzymatic hydrolysis technology, large protein molecules are converted into smaller peptides. This process not only effectively eliminates the inherent beany odor of soybeans, significantly improving palatability, but also addresses the issues of poor stability and difficult absorption in soy protein, enabling athletes to absorb protein more efficiently.


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