Application Of Soy Protein Powder

Soy protein isolate is a full-priced protein food additive produced from low-temperature desolubilized soybean meal. The protein content of soy protein isolate is more than 90%, there are nearly 20 kinds of amino acids, and it contains essential amino acids. It is rich in nutrition and does not contain cholesterol. It is one of the few varieties of plant protein that can replace animal protein.

Functional properties of soy protein isolate:

　　 Emulsification: Soy protein isolate is a surface active agent, which can reduce the surface tension of water and oil as well as the surface tension of water and air. Easily form a stable emulsion. In the production of grilled food, frozen food and soup food, adding soy protein isolate as emulsifier can stabilize the product state.

Hydration: Soy protein isolate contains many polar groups along its peptide chain backbone, so it has water absorption, water retention and swelling properties. The water absorption capacity of isolated protein is much stronger than concentrated protein, and it is hardly affected by temperature. The protein isolate has the ability to retain water during processing, and the maximum water retention capacity is 14g water/g protein.

　　Oil absorption: When protein isolate is added to meat products, it can form emulsion and gel matrix to prevent fat from moving to the surface, thus it plays a role in promoting fat absorption or fat binding. It can reduce the loss of fat and juice during the processing of meat products and help maintain the stability of the shape. The oil absorption rate of the protein isolate is 154%.

　　Gel: It makes the protein isolate have higher viscosity, plasticity and elasticity. It can be used as a carrier for water, as well as a carrier for flavors, sugars and other complexes, which is extremely beneficial to food processing.

　　Foaming: Among soy protein, protein isolate has the best foaming performance. Utilizing the foaming properties of soy protein can give foods a loose structure and good taste.

Conjunctival: After the meat is chopped, it is coated on the fiber surface with a mixture of protein isolate and egg protein to form a film, which is easy to dry, can prevent odor loss, is conducive to the rehydration process, and provides reasonable rehydration products structure.

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