Properties of soy protein isolate

Soy Protein Isolate (Soy Protein): It is a plant-based protein isolated from soybeans. Its amino acid composition is similar to whey protein and contains 8 essential amino acids required by the human body.

What are the properties of soy protein isolate?

1. Emulsification
Soy protein isolate is a surfactant that can reduce the surface tension of water and oil as well as the surface tension of water and air. Easily forms stable emulsions. In the production of baked foods, frozen foods and soup foods, adding soy protein isolate as an emulsifier can stabilize the state of the products.

Soybean protein isolate contains many polar groups along its peptide chain skeleton, so it has water absorption, water retention and swelling properties. The water absorption of protein isolate is much stronger than that of concentrated protein, and it is almost unaffected by temperature. The protein isolate is It also has the ability to retain moisture during processing, with the highest moisture retention capability being 14g water/g protein.

3. Oil absorption
When protein isolate is added to meat products, it can form an emulsion and gel matrix to prevent fat from moving to the surface, thereby 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 appearance is stable and the oil absorption rate of protein isolate is 154%.

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

5. Foamability
Among soy proteins, protein isolate has the best foaming performance. Using the foaming properties of soy protein can give food a loose structure and good taste.

6. Conjunctival
After the meat is minced, a mixture of protein isolate and egg protein is applied to the surface of its fibers to form a thin film that is easy to dry, prevents odor loss, facilitates the rehydration process, and provides a reasonable structure to the rehydrated product.