What are the functions and advantages of soybean enzymatic protein in poultry and livestock breeding?

Enzymatic Hydrolyzed Soy Protein

——The enzymatic hydrolysis product derived from soybean protein is a protein hydrolysate obtained from dehulled soybean meal after being fermented by Aspergillus oryzae, and then subjected to special treatment.

Product advantages:
  1. The nutrition of small peptides is better than protein

From a nutritional point of view, protein can only be absorbed when it is broken down into peptides, while small peptides can be absorbed directly. Excessive intake of protein will have certain side effects, because there are many decomposition products of protein in the animal body, including ammonia and ketones. Acid and urea have side effects on the animal body, which not only increase the burden on the liver, but also easily cause indigestion and affect the function of the kidneys. The intake of small molecular compound peptides will not cause excessive nutrition, but can also regulate the animal body and nutritional balance.

  1. Peptides are better absorbed and more powerful than amino acids
  • In animals, amino acids are absorbed one by one when they absorb amino acids, and there is a competitive relationship between amino acids of the same structure, and when they are absorbed, several are absorbed together, and between the same peptides. There is no competitive relationship. Peptides are composed of two or more amino acids, and the absorption of peptides by animals has the characteristics of fast transport speed, low energy consumption, difficult carrier saturation, non-competitiveness and inhibitory properties.

Therefore, the animal body absorbs peptides more efficiently than amino acids. After the peptide is absorbed through the intestine, it directly enters the bloodstream and sends its own energy to all parts of the animal body.

  • There are only 20 kinds of amino acids, which have countable effects, while peptides use amino acids as substrates to synthesize hundreds of thousands of kinds. Peptides are small-molecule proteins that are degraded and contain amino acid groups, which are raw material products.
Related discussion-the structural relationship among protein, peptide, and amino acid

Peptide is a kind of biochemical substance between amino acid and protein. It is smaller than protein molecule and larger than amino acid. It is a fragment of protein.

That is to say, two or more or as many as dozens of amino acid peptide bonds are connected and polymerized to form a peptide, and then multiple peptides are polymerized to form a protein by side chains. An amino acid cannot be called a peptide. It must be a compound in which two or more amino acids are connected by a peptide chain to become a peptide. Many amino acids mixed together cannot be called a peptide. Amino acids must be connected by peptide bonds to form an “amino acid chain”. “Amino acid string”, the amino acids that are stringed together can become peptides.

Storage method: sealed, dry, and cool conditions below 25℃.