Soybean protein isolate (SPI) is a protein food additive produced from low-temperature desolubilized soybean meal. Soy protein isolate is an important plant protein product. It is rich in nutrients and does not contain cholesterol. It is one of the few varieties of plant protein that can replace animal protein. It has been widely used in food and other industries. Its protein content can reach up to 90%, the digestion utilization rate can reach 93% to 97%. Soy protein isolate contains 8 kinds of essential amino acids for human body and some amino acid contents exceed the standards recommended by FAO/WHO. It is mainly composed of 11S and 7S globulin, and the eight essential amino acids are relatively balanced, especially lysine, which has the highest content. At the same time, it also contains a large amount of essential fatty acids, phospholipids, and rich calcium, phosphorus and other minerals that are beneficial to human health. It does not contain cholesterol, and its efficacy ratio is higher than that of meat. When mixed with other foods, the nutritional value of the original food can be significantly improved.

Application of soy protein isolate in meat products

Minced meat products are ordinary meat products for the public, and soy protein isolate is used in small amounts. For minced meat products such as meatloaf, minced meatballs, dumplings, and steamed buns, they are usually processed by roasting, frying, steaming or boiling. The processing temperature is relatively high, and soybean protein isolate is added by mixing, mainly utilizing its good water and oil absorption properties as an additive to improve product texture (reducing free fat). It not only produces a meat-like texture, but also enhances water holding capacity, reduces pie cooking shrinkage, increases yield, reduces costs, and at the same time improves the nutritional value of the product.

Application of soy protein isolate in baked goods

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

The addition of soy protein isolate can increase the water absorption of bread, increase the protein content of bread, improve the quality of bread, and have a certain protective effect on bread aging. 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 mixing time, make the product easy to peel off, reduce the product breakage rate, and effectively Improves the shelf life of the product.

Application of soy protein isolate in dairy products

As a new functional additive, soy protein isolate is added to special formula milk powder, which is the development trend of the milk powder processing industry. A certain proportion of soy protein isolate is added to milk powder to 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 lactobacillus beverage is made from milk and soybean protein through fermentation of lactic acid bacteria. Its flavor and taste are almost the same as those of ordinary yogurt. It not only has the inherent characteristics of yogurt, but also complements animal and plant proteins, and its nutritional structure is more reasonably balanced.

Application of soy protein isolate in canned products

Soybean 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. It can be processed into canned plant protein meat, which can be carried around, convenient to eat, and high nutritional value.

Development trends of soy protein isolate

The different functional properties of soy protein isolate are used to improve the processing performance of traditional food, improve the nutrition, flavor and quality of food, and reduce production costs. High technology will be further applied to the processing research of soy protein isolate, the efficacy of soy protein isolate will be fully explored, and its application will be expanded in medicine, environmental protection, chemical industry, military and other fields.