Animal protein is rich in a variety of essential amino acids and is an important source of high-quality protein, but the food source of animal protein is also rich in fat and cholesterol, which is an important reason for the high incidence of various chronic diseases in modern people.

Soy protein is the only “complete protein” from plant sources. The so-called “complete protein” means that it can provide the human body with comprehensive essential amino acids, and the ratio of these amino acids is also in a good balance, which can meet the health needs of the human body.

Speaking of this, we need to clarify the concepts of the following terms, because there are many kinds of protein that also come from soybeans, such as soybean flour, soybean protein concentrate and soybean protein isolate, and they are very different.

Soy flour: Made from full-fat soybean meal ground into a powder. Soy flour is the least refined of the three main soy protein ingredients.

Soy protein concentrate: It is a processed product that removes most of the sugar but retains most of the soy fiber. The processing of soy protein concentrate affects the retention of many of its bioactive components.

Isolated soy protein: It is the best to retain the healthy active ingredients of soybeans in soybean protein processing. Soybean protein isolates separated by special technology have a complete range of amino acids, and remove protein inhibitors, purines and other ingredients in soybeans that are not conducive to absorption and health. The biological potency is the same as that of eggs and milk, and it is better than the quality of beef. Soy protein isolate is the most essential part of protein processing.

What kind of protein is high-quality protein?

If the human body is compared to a house, protein is the bricks that build the house, and is an important material basis for all tissue cells in the body. Therefore, protein as a raw material must be of high quality.

Three criteria for choosing high-quality protein: PDCAAS=1, high protein content, low fat and low cholesterol. Proteins from different food sources have different types and proportions, and the digestion and absorption rates of the human body are also different. Therefore, nutritional scientists like to use PDCAAS to measure the digestion and absorption rate of protein. Only when PDCAAS is close to 1 or equal to 1, can it be awarded the honorable title of high-quality protein.