Research on the nutritional composition and value of soy protein isolat

Soy protein isolate is a full-price 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 for the human body. It is a plant-based complete protein, rich in nutrients and contains no cholesterol. It is known as “green dairy cow” and “plant meat”.

The nutritional value of soy protein is equivalent to that of animal protein, and its genetic structure is also closest to human amino acids. It is one of the few plant proteins that can replace animal protein. It has the characteristics of high protein, low fat, increasing calcium and lowering cholesterol.

The difference between protein isolate and protein concentrate

The process of protein isolation is relatively complex and almost removes most of the insoluble protein, so the protein content is relatively high, generally more than 90%.

The process of concentrated protein is relatively simple. In the process, only insoluble protein is removed, and part of the fiber is not removed. The protein content is generally 65%.

Nutritional composition of soy protein isolate

There are nearly 20 kinds of amino acids in soy protein isolate, and it contains 8 kinds of essential amino acids for the human body.

Research on the nutritional value of soy protein isolate

High protein, low fat

Soy protein isolate is a supplement with high protein, low fat and high nutritional value.

Soy protein isolate powder is the perfect high-quality protein supplement for both vegetarians and ordinary people.

Low-fat For those who need a low-calorie diet, replacing part of the protein in the diet with soy protein not only reduces the intake of cholesterol and saturated fat, but also achieves a balanced nutritional intake.

Soy protein and bone health

Soy protein can prevent urinary calcium loss, promote bone health, and reduce the chance of osteoporosis. Asian women have lower rates of osteoporosis than Western women, even though Asian women consume lower amounts of calcium and rarely use estrogen replacement or hormone replacement therapy after menopause. This seeming paradox has led researchers to delve deeper into the possibility that soy consumption may reduce the risk of osteoporosis. Most studies focus on two possible mechanisms: the effect of soy protein on calcium excretion from the body and the beneficial activity of soy isoflavones on bone.

Soy protein and cardiovascular health

The study found that soy protein isolate and its hydrolyzate showed dietary effects on lowering cholesterol and blood lipids in mice with food-induced obesity and genetic obesity. At the same time, soy protein and casein can significantly reduce body fat and serum insulin levels in mice. Soy protein affects the conversion of thyroxine into triiodothyronine and inhibits the gene expression of hepatic fat synthase in obese Wistar mice. From these findings it is known that soy protein isolate and its hydrolysates alter hormone balance and in turn accelerate lipid metabolism. Studies have confirmed that after consuming soy protein, LDL cholesterol in people with normal cholesterol levels is only reduced by 7.7%, while in people with hypercholesterolemia, LDL cholesterol levels are reduced by 24%. Soy protein is also associated with a small but statistically significant increase in HDL cholesterol levels. Therefore, the incidence of cardiovascular disease can be prevented to a certain extent.