Summary: The closer the amino acid pattern of food protein is to human protein, the more essential amino acids are utilized by the body, and the higher the nutritional value of the food. Among plant proteins, except for soy protein, the content of lysine, methionine, and threonine in essential amino acids in other plant-derived proteins is relatively low, resulting in other amino acids that cannot be used and wasted, so their nutritional value is relatively low.

Keywords: soy protein, vegetable protein, health

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1. Nutritionally, plant protein can be roughly divided into three categories：

(1) The closer the amino acid pattern of complete protein (or high-quality protein) food protein to the amino acid pattern of human protein, the higher the degree of utilization of essential amino acids by the body, and the relatively higher nutritional value of food protein.

This type of protein contains a complete range of essential amino acids. The amino acid pattern is similar to the amino acid pattern of human protein, and the nutritional value is high. The protein that can not only maintain the health of adults, but also promote the growth and development of children is called high-quality protein (or complete protein), such as Animal protein such as eggs, milk, meat, fish, and soy protein.

(2) Semi-complete protein. Although some food proteins contain a complete range of essential amino acids, the amino acid pattern is quite different from the amino acid pattern of human protein. The relative content of one or more essential amino acids is relatively low, leading to other essential amino acids in the body Can not be fully utilized and wasted, resulting in reduced nutritional value of protein, although it can maintain life, but can not promote growth and development.

Such proteins are called semi-complete proteins. Most plant proteins are semi-complete proteins, such as wheat and rice.

(3) Incomplete protein. Some food proteins with incomplete types of essential amino acids that can neither sustain life nor promote growth and development are called incomplete protein.

Such as zein in corn, collagen in animal connective tissue, etc. Soy protein also has the incomparable advantages of animal protein. The protein content of soy protein is about 38-40%, which is the food with the most protein content in plants, and 4-5 times the protein content of cereal foods.

Compared with animal-derived protein, large protein does not contain cholesterol. In 1999, the FDA issued a statement: Ingestion of 25g of soy protein per day reduces the risk of cardiovascular and cerebrovascular diseases.

The closer the amino acid pattern of food protein is to human protein, the more essential amino acids are utilized by the body, and the higher the nutritional value of the food.

Among plant proteins, except for soy protein, the content of lysine, methionine, and threonine in essential amino acids in other plant-derived proteins is relatively low, resulting in other amino acids that cannot be used and wasted, so their nutritional value is relatively low.

2. Clinical application of soy protein

⑴ Prevent cardiovascular disease

In 1982, scientists from many countries compared the use of soy protein to replace animal protein in patients with high cholesterol. The results showed that the daily intake of 50g of soy protein reduced the total plasma cholesterol by 20%. This study proved that soy protein can reduce high cholesterol patients. The role of blood lipids and cholesterol to prevent cardiovascular disease.

⑵ Instead of animal protein, reduce the burden on the kidneys of diabetic patients. More than 20% of diabetic patients have impaired renal function. Soy protein can prevent and reduce the damage of animal protein to the kidney by reducing the cholesterol content in plasma.