Several common plant proteins

Abstract: Now more and more people are beginning to pay attention to and pursue health, and pay attention to nutritional balance. Therefore, many people began to pay attention to vegetarianism or reduce the intake of animal food. The vegetable protein market is gradually emerging. Which vegetable protein do you know?

Keywords: plant protein, soy protein, diet, health

Related products for this article: soy protein

Plant protein may become a future trend

The Health Focus International released a report on changes in the plant-based diet in the United States, interviewing more than 1,000 American consumers on their eating habits. The results show that 52% of American consumers prefer plant-derived foods and beverages, and almost 60% of the respondents said that the transition to a plant-based diet will be permanent; one of the obvious examples is that they once chose to use whey as the main ingredient. Consumers of protein powders are gradually turning to plant sources, such as pea sources or rice sources.

An old friend of plant protein: soy protein

Soy products are known as the highest plant protein content and are the main food source for vegetarians to supplement protein. And the rich plant protein contained in soybeans can meet the functional needs of the human body, in addition to isoflavones, amino acids and other substances that are beneficial to human health. In terms of amino acid content, soy protein is currently the only plant protein reported to contain 9 essential amino acids required by the human body and the content meets the needs of the human body, and it is recognized as a full-price protein.

Drinks made with soy protein are hailed as “green milk” by nutritionists. Soy protein has a significant lowering effect on people with high cholesterol. Soy protein drinks are easier to digest and absorb than milk. Milk is easy to form large and hard lumps after entering the stomach, while soy milk is formed into small flakes after entering the stomach, and it is soft and not hard, which can make it easier to digest and absorb.

New stars in plant protein: peas, hemp and quinoa

Among the raw materials of plant-based protein products on the market, pea protein ranks first, followed by rice protein and soy protein. To avoid controversies such as genetically modified soy protein and the source of allergies, pea protein has the upper hand in terms of health and sustainability. In addition, hemp and quinoa protein can provide a wide range of amino acids and will become potential stocks of plant-based protein.

1. Pea protein

Pea is the second largest edible bean crop. About 65 countries in the world produce peas. The annual output of peas in China is about 1.6 million tons, accounting for about 9% of the world’s total peas production. Pea protein is an important part of pea, its biological value is 48%~64%, the efficacy ratio is 0.6~1.2, and it is not easy to be allergic, and has high nutritional value.

Pea protein powder can be added to cereal foods as a nutritional fortifier, such as bread, cakes, noodles, nutritious rice flour, and can also be added to Western-style meat products such as ham sausage and red sausage as a meat substitute. At present, pea protein has a large market, which is mainly used in the production of protein powder, solid beverages, energy bars, vegetable protein beverages, vegetable meat and other fields.

2. Hemp protein

Hemp seeds are the seeds of the moraceae hemp. The protein content of hemp seeds is 20%~25%, which is a high-quality protein source. Hemp protein is rich in a variety of amino acids, of which all the 8 essential amino acids are contained in the human body, and the content is high, reasonable and balanced, which meets the requirements of “high-quality complete protein”.

Hemp protein can be added to some foods with low protein content to improve its nutritional structure. For example, adding an appropriate amount of hemp protein powder to compressed biscuits can obtain hemp seed compressed dry food with reasonable nutritional composition, and it can also be used in liquid products. Such as vegetable milk, vegetable yogurt.

3. Quinoa protein

Quinoa has an average protein content of 16% (up to 22%), and is rich in 8 essential amino acids for humans and histidine, which is essential for infants and young children. The quality and content of quinoa protein are comparable to skimmed milk powder and meat. It is the best choice for vegetarians and a good substitute for grains such as rice.

Quinoa protein is mainly composed of albumin and globulin (44%~77% of total protein). The content of gliadin and gluten is low, so quinoa protein has good solubility and is easily absorbed by people. Due to the effect of disulfide bonds, quinoa protein has good stability, so when quinoa is processed and used, quinoa protein can well maintain its original characteristics and nutritional value.