What is Soy Protein Isolate?

Soybean protein isolated (SPI) is a complete protein food additive produced from low-temperature desolventized soybean meal.

It is mainly divided:

1. Soybean textured protein

2. Soy protein concentrate

3. Soy protein isolate

Soy protein isolate is an important plant protein product. It is rich in nutrients and contains no cholesterol. It is one of the few types of plant protein that can replace animal protein. It has been widely used in food and other industries. Its protein content is as high as over 90%.

The digestibility can reach 93% to 97%. Soy protein isolate contains 8 essential amino acids for the human body, and the content of some amino acids exceeds the standard recommended by FAO/WHO. It is mainly composed of 11S and 7S globulins, and the eight essential amino acids for the human body are relatively balanced in the protein composition, especially the highest content of lysine. It also contains a large amount of essential fatty acids, phospholipids and rich minerals such as calcium and phosphorus that are beneficial to human health, and does not contain cholesterol. Its efficacy is higher than that of meat.

When mixed with other foods, it can significantly improve the nutritional value of the original food.

Application of soy protein isolate in meat products

1.Emulsification of fats

2.Improve nutritional level

3.Improve water holding capacity

4.Increase yield

5. Improve the organizational structure of meat products

Minced meat products are common meat products, and the amount of soy protein isolate used is small. For minced meat products such as meat patties, minced meatballs, dumplings, buns and Shaomai, they are usually processed by baking, frying, steaming and boiling. The processing temperature is relatively high. Soy protein isolate is added by mixing, mainly to improve the texture of the product (reduce free fat) by taking advantage of its good water and oil absorption properties. It can not only produce a meat-like taste, but also enhance water retention, reduce shrinkage during steaming and cooking, increase the yield rate, reduce costs, and at the same time improve the nutritional value of the product.

Application of soy protein isolate in baked goods

1.Emulsification

2.Hydration

3.Oil absorption

4.Gel

5.Foaming

6. Conjunctival

When producing bread, adding no more than 5% of soy protein isolate can increase the volume of bread, improve the color of the crust, and have a significant effect on the sensory quality and nutritional value of bread (such as increasing the protein content in bread products, increasing the volume, making the texture softer, the flavor better, and the nutritional supplement effect obvious), and can also extend the shelf life of the product; but if the amount of soy protein isolate added is too large (8%-12%), it will affect the organizational state and sensory quality of the bread, causing the volume of the bread to shrink, the crust to thicken, the color to deepen, the texture to harden, and the effect to be poor; therefore, when using, attention should be paid to the amount of soy protein isolate added.

The addition of soy protein isolate can increase the water absorption rate of bread, increase the protein content of bread, improve the quality of bread, and have a certain protective effect on bread aging. The main effect of cakes is the improvement of emulsification and the stability of the foam system. Adding soy protein isolate to biscuits can improve the water retention of the product, prevent water loss, improve the sensory flavor and appearance of the product, shorten the dough kneading time, make the product easier to demold, reduce the breakage rate of the product, and effectively increase the shelf life of the product.

Application of soy protein isolate in dairy products

1.Solubility

2.Emulsification

3.Water retention

4.Viscoelasticity

5. Foaming

As a new functional additive, soy protein isolate is added to special formula milk powder, which is the development trend of milk powder processing industry. Adding a certain proportion of soy protein isolate to milk powder can combine animal protein with plant protein. The isoelectric points of soy protein and milk protein are similar, so it is feasible to produce double-protein compound yogurt. The active lactic acid bacteria beverage made by lactic acid bacteria fermentation with milk and soy protein as the main raw materials has almost the same flavor and taste as ordinary yogurt. It not only has the inherent characteristics of yogurt, but also complements animal and plant proteins, and has a reasonable and balanced nutritional structure.

Application of Soy Protein Isolate in Canned Foods

1.Emulsification of fat

2.Improve nutritional level

3.Improve water holding capacity

4.Increase yield

5. Improve the organizational structure of meat products

Soy protein, also known as vegetarian meat, has a protein content of more than 50% and contains 8 essential amino acids for the human body. It is a high-protein nutritious food. Processing it into canned plant protein meat can make it a food that is portable, easy to eat and has high nutritional value.

Development trend of soy protein isolate

The different functional characteristics of soy protein isolate are used to improve the processing performance of traditional foods, enhance the nutrition, flavor and quality of foods, and reduce production costs.

Further apply high-tech to the processing research of soy protein isolate, fully explore the efficacy of soy protein isolate, and expand its application in medicine, environmental protection, chemical industry, military and other fields.