Soy protein isolate is a kind of full price protein food additive

Abstract: 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. It is rich in nutrition and does not contain cholesterol. It is one of the few varieties of plant protein that can replace animal protein.

Keywords: soy protein isolate, food additives, protein, food

Related products for this article: soy protein isolate

Soy protein isolate contains 8 essential amino acids for the human body and the content of some amino acids exceeds the recommended standards of FA0/WHO. It is mainly composed of 11S and 7S globulins, and the eight essential amino acids for the human body are relatively balanced in the protein composition, especially lysine The highest content.

At the same time, it also contains a large amount of essential fatty acids, phospholipids, and rich calcium, phosphorus and other minerals that are beneficial to human health. It does not contain cholesterol, and its efficacy ratio is higher than that of meat. When mixed with other foods, it can significantly improve the nutritional value of the original food.

Minced meat products belong to the general public, and the use of soy protein isolate is small. For minced meat products such as patties, minced meatballs, dumplings, steamed buns, are usually processed by roasting, frying, steaming, and boiling. It has good oil absorption properties. It is used as an additive to improve product texture (reduce fat-free). It can not only produce meat-like taste, but also enhance water holding capacity, reduce pie cooking shrinkage, increase yield, reduce costs, and at the same time increase The nutritional value of the product.

Application in block meat products. Block meat products refer to whole or large pieces of meat products, such as salted ham (Western style ham), corned beef and other large pieces of meat products.

The integrity of the muscle tissue is destroyed during the processing. Therefore, soy protein isolate can be added to the salted salt water, and the salt water can be evenly diffused into the muscle tissue by injection and rolling, and it can be combined with the salt-soluble meat protein. Maintain the integrity of the meat and increase the yield.

The processing mainly uses the water retention and gelling properties of soy protein isolate, which can improve product texture, improve tissue characteristics (cut surface, tenderness, taste) and surface morphology, reduce syneresis, and stabilize product yield.

Utilize the functional properties of soy protein isolate to manufacture various simulated meat products. These products have no meat or substitute other meat, but they have the flavor and taste of natural meat products, with high protein, low fat, no cholesterol, and nutritional value. Higher merits.

Application of soy protein isolate in bread When producing bread, adding no more than 5% of soy protein isolate can increase the volume of the bread, improve the color of the skin, and have a significant effect on the sensory quality and nutritional value of the bread (such as making bread products). The protein content in the product is increased, the volume is increased, the texture is soft, the flavor is good, and the nutritional supplement effect is obvious), and the shelf life of the product can be prolonged.

But if the amount of soy protein isolate added is too large (8%-12%), it will affect the texture and sensory quality of the bread, reduce the volume of the bread, thicken the skin, darken the color, and harden the texture, and the effect is not good.

Therefore, attention should be paid to the amount of soybean protein isolate added when using it. The addition of soy protein isolate can increase the water absorption rate of the bread, increase the protein content of the bread, improve the quality of the bread, and have a certain protective effect on the aging of the bread.

Used in cakes, it is mainly reflected in the improvement of emulsification and the stability of the foam system. The addition of soy protein isolate in biscuits can increase the water retention of the product, prevent water loss, improve the sensory flavor and appearance of the product, shorten the dough mixing time, make the product easy to peel, reduce product breakage, and effectively improve The shelf life of the product.

Soy protein isolate is used as a new type of functional additive. Adding to special formula milk powder is the development trend of the milk powder processing industry. Add a certain proportion of soy protein isolate to milk powder to combine animal protein with vegetable protein.

The isoelectric points of soy protein and milk protein are similar, so it is feasible to produce double protein compound yogurt. Take cow’s milk and soy protein as the main raw materials. The active lactic acid bacteria beverage made by fermentation of lactic acid bacteria has little difference in flavor and taste from ordinary yogurt. It not only has the inherent characteristics of yogurt, but also complements animal and plant proteins, and has a reasonable and balanced nutritional structure.

Soy protein, also known as vegetarian meat, has a protein content of more than 50% and contains 8 kinds of amino acids necessary for the human body. It is a high-protein nutritious food. It can be processed into canned vegetable protein meat. Foods with nutritional value.