Soy Protein Summary

Soy protein is recognized as the best plant protein and the only plant-derived complete protein. Its amino acid composition is similar to milk protein, and its nutritional value can be the same as egg, milk and other animal proteins. It not only provides the human body with essential amino acids from food. And these amino acids are also in a good balance to meet the needs of the human body. At the same time, soy protein has the advantage of plant protein safety and belongs to natural green food. However, soy protein is a macromolecular substance, which has shortcomings such as not easy to dissolve and not easy to digest and absorb, which limits its application fields, and makes its nutritional value and application value deduct.

2) There is no strict distinction between soybean peptides and soybean peptides; soybean oligopeptides are also called soybean oligopeptides.

3) Soy peptides and soy oligopeptides are the hydrolysates of soy protein. Their amino acid composition is the same as that of soy protein, similar to milk protein, and their nutritional value can be the same as egg, milk and other animal proteins. Amino acids ingested in food, and these amino acids are also in a good balance to meet the needs of the human body, but soy peptides and soy oligopeptides are easier to dissolve, digestible and absorb than soy protein. Like soy protein, soy peptides and soy oligopeptides have the advantages of plant protein safety and belong to natural green foods. Moreover, soybean peptides and soybean oligopeptides also have unique physiological functions such as lowering serum cholesterol, lowering blood pressure and promoting fat metabolism.

4) The main shortcomings of soybean peptides at present are: Low requirements for key indicators of acid-soluble protein. The highest requirement for acid-soluble protein is less than 90% of the total protein, but it can be as low as less than 65% of the total protein. A large amount of non-acid-soluble protein (non-acid-soluble protein is not easy to dissolve and difficult to digest and absorb), which greatly restricts the application field of the product (such as soy peptides applied to drinks will cause turbidity, precipitation, etc.). There are no requirements for the content of free amino acids (free amino acids do not have unique physiological functions such as lowering serum cholesterol, lowering blood pressure and promoting fat metabolism), bitterness, saltiness and other important indicators.

5) Soy oligopeptide is a high-quality peptide, which is embodied in: The total protein content is not less than 90%, there is basically no non-acid-soluble protein (non-acid-soluble protein is not easy to dissolve and difficult to digest and absorb), and the free amino acid content is not more than 5% (Free amino acids do not have unique physiological functions such as lowering serum cholesterol, lowering blood pressure and promoting fat metabolism). Strictly control bitterness and saltiness, and taste good.

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