What is soy protein isolate and what is the definition of soy protein isolate
Abstract: With the continuous development of my country’s economic level, people’s living standards are also rising. People are not only satisfied with the problem of food and clothing, but also start to pay attention to the balance of nutrition and the healthy development of the body, so in addition to daily exercise In addition, there is another way to choose food, eat some healthy and nutritious food.
Keywords: soy protein isolate, vegetable protein, food additives
Soy protein isolate is a kind of food additive of full-price protein. It is produced with low-temperature desolubilized soybean meal as the raw material. The protein content in it is also very high, reaching more than 90%, and it contains humans. The amino acids needed by the body have high nutritional value and contain no cholesterol. For people who do not eat meat, this is a good news. It can be used as a substitute for protein in animal meat, and not all plant proteins can be substituted. of. Therefore, its edible value is still very high.
It can increase the taste of food very well, so it is also very popular in the food industry. It has good emulsification. Its surface is an active agent, which can reduce the surface tension of water and oil, and it can also reduce water and air. When the surface tension of the food is roasted, or when the frozen food and soup are made, it can be added to stabilize the state. It is widely used in emulsified meat products and aquatic surimi products. And food-grade soy protein isolate powder has good conjunctival properties. It can play a role in preventing the odor of ingredients from dissipating. Eating more of this kind of food is beneficial to people’s health. You should also pay attention to the combination of healthy ingredients in daily use, so that you can have a healthy body.
Soy protein isolate is often used as an additive in meat products, dairy products, and noodle products. Its addition can improve the taste of food. The reason why soy protein isolate has so many uses is inseparable from its good performance.
- Oil absorption. When protein isolate is added to meat products, it can form emulsion and gel matrix to prevent fat from moving to the surface, thus it plays a role in promoting fat absorption or fat binding. It can reduce the loss of fat and juice during meat processing and help maintain Stability of appearance.
- Gelation. It enables the protein isolate to have higher viscosity, plasticity and elasticity. It can be used as a carrier for water, as well as a carrier for flavors, sugars and other complexes, which is extremely beneficial to food processing.
- Foaming. Among soy protein, the foaming performance of protein isolate is very good, and the foaming performance of soy protein can be used to give food a loose structure and good taste.
- After the meat is chopped, it is coated on the fiber surface with a mixture of protein isolate and egg protein to form a film, which is easy to dry, can prevent odor loss, is conducive to the rehydration process, and provides a reasonable structure for the rehydration product.
“Excellent students” in plant protein
Evaluating whether a protein is “high-quality” mainly depends on whether its “amino acid profile” is good and whether its “amino acid score” is high. If the ratio of amino acids in the food is close to the composition ratio of amino acids in the human body, it means that the amino acid pattern is good and the amino acid score is high, which means that it has a high utilization rate after entering the human body. In this regard, soy protein isolate is undoubtedly the “superior student” in plant protein.
PDCAAS (Protein Digestibility Corrected Amino Acids Score), the amino acid score after correction of protein digestibility, is a protein quality evaluation method proposed by the Joint Expert Evaluation Group of the Food and Agriculture Organization of the United Nations and the World Health Organization. Based on the essential amino acid requirements of children aged 2-5 years, compare the content of essential amino acids that can be used in food. The full score is 1, which is 100%. A score of 1 indicates that the protein is a high-quality protein. According to this scoring benchmark, the PDCAAS of soy protein isolate is 1, and the PDCAAS of beef is 0.92.
It doesn’t matter if you are confused about this series of explanations. Simply put, if the perfect score for high-quality protein is 100 points, soy protein isolate gets a perfect score and beef scores 92 points. In fact, the protein content of soy protein isolate is as high as 90%, and it is rich in 8 kinds of essential amino acids. You know, soy protein is the only high-quality protein among plant proteins. Therefore, it is not an exaggeration to say that soy protein is a “best student” in plant protein.
A new and affordable option
In the past, as the main raw material of protein powder, whey protein has always occupied a “dominant” position. However, as people gradually deepen their understanding of the nutritional value of soy protein isolate, protein powders with soy protein isolate as the main raw material have gradually attracted attention. High nutrition is one aspect of its affirmation. On the other hand, better economy and higher safety also make it a new hot spot in the application field of protein powder.
As we all know, the whey powder used as the raw material of protein powder is a by-product of cheese production, and my country’s cheese has not been produced on a large scale. Therefore, as the world’s largest importer of whey powder, the status quo of long-term dependence on imports for whey powder must be To a certain extent, the price of domestic whey protein powder has been affected. However, soybeans are planted widely in my country, and soybean protein isolate is more economical. And compared with animal-derived protein, the safety of its raw material sources is easier to control. Taking the soybean protein isolate produced by China Foodstuff & Protein Group Co., Ltd. as an example, in order to ensure the safety of the final product, not only non-GMO soybeans are used as raw materials, but also low nitrite content, low microbial index control, and low moisture control are achieved; And through advanced biotechnology, effectively improve the digestion and absorption rate of protein; and passed Halal, ISO22000, IP-SGS and the international leading AIB certification.
Advantages of protein isolate
Compared with animal-derived protein, soy protein isolate has the advantages of low fat and zero cholesterol, which makes it more suitable for the elderly and specific consumer groups with the aforementioned health concerns. For vegetarians, protein powder with soy protein isolate as the main raw material is undoubtedly the best choice. In addition, the digestion and absorption rate of soy protein isolate is as high as 90%, making it especially suitable for people who are physically weak, such as those who recover after surgery, the elderly, infants and young children.
It is worth mentioning that in recent years, the use of soy protein isolate as a base material instead of whey powder as a formula powder for infants and young children has also continued to introduce new trends. In addition to nutrient richness, lactose-free and hypoallergenic properties are also important reasons why it is favored by manufacturers.
Because soy protein isolate does not contain lactose, it is safe for infants with galactosemia or lack of lactase; at the same time, lactose-free formula can also help infants recover from diarrhea caused by transient lactase deficiency. Regarding allergenicity, foreign researchers have compared healthy infants fed breast milk, milk formula or soy protein-based formula milk powder, and found that 0.5% of infants fed soy protein-based formula milk powder had allergic reactions, while those who were fed milk powder had allergic reactions. The base formula milk powder accounted for 1.8%.