1)The composition of soybean peptides
Soy peptide refers to the protein decomposition product obtained by special treatment of soybean protein after protease action. Therefore, soy peptide products are a kind of mixture, in addition to containing low molecular weight peptides (the content is about 85%), it also contains a small amount of free amino acids, sugars and inorganic salts.
The molecular weight of peptides in soybean peptides is about 1000 Dalton and consists of 3-6 amino acids. The amino acid composition of soybean peptides is the same as that of soybean protein, and the essential amino acids are well balanced and rich in content.
2)Nutritional characteristics of soybean peptides
Soy peptide has superior nutritional characteristics. The protein synthesis rate in the human body is 26% higher than that of amino acids, and the absorption rate is 80% faster than amino acids; it is prioritized and is completely absorbed by the small intestine in a complete form, enters human tissues, cells, and organs, and exerts Biological activity; soy peptides have a small molecular weight and high water solubility.
It can be used as a carrier to transport amino acids, vitamins and trace elements beneficial to the human body to human tissues and organs to play a nutritional role. Soy peptides have strong hygroscopicity and moisturizing properties, can adjust the hardness of protein foods, improve the taste and ease of digestion and absorption.
3)Physicochemical and processing properties of soybean peptides
Compared with soy protein, soy peptide products have no beany flavor, do not precipitate under acidic conditions, do not solidify when heated, easily dissolve in water, and have good fluidity. These good physical, chemical and processing properties make it easier to process into Various functional foods.