Functional and Non-Functional Soy Protein Concentrates: A Comparative View

Soy protein concentrate (SPC), a key product in the deep processing of soybeans, holds a significant position in the food industry due to its high protein content and excellent nutritional properties. However, it is primarily categorized into two distinct types based on differences in their functional characteristics: functional soy protein concentrate and non-functional soy protein concentrate.

Understanding the connection and differences between these two forms is crucial for the correct selection and application of this ingredient.

Shared Origins and Composition of Soy Protein Concentrate

Common Raw Material

Fundamentally, both functional and non-functional soy protein concentrates share a common origin. They start with low-temperature soybean meal from which the oil has been removed.

Standardized Processing and Protein Content

They are produced through similar process routes—typically wet processing—aimed at removing soluble sugars (such as stachyose and raffinose), ash, and other soluble components.

This process concentrates the protein content from 40–50% in the meal to 65–70% (dry basis).

Nutritional Profile

Therefore, their nutritional composition, especially the core protein content, is essentially identical. Both retain the complete amino acid profile of soy protein, making them high-quality plant-based protein sources with strong nutritional value.

In essence, they are like “siblings,” sharing the same origin and basic composition.

Key Differences Between Functional and Non-Functional Soy Protein Concentrate

Structural Modification as the Core Difference

The critical distinction lies in the subsequent processing steps, which determine their physical properties and applications. This difference depends on how much the protein structure is modified during production.


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