Soy Protein Brief Introduction
Soy protein, as the name implies, is a protein extracted from soybeans, which is almost purified protein obtained through a series of processing steps.
Soy protein is recognized as the most excellent plant protein. Its amino acid composition is similar to milk protein, and its nutritional value can be the same as egg, milk and other animal proteins. At the same time, it has the advantage of plant protein safety and belongs to natural green food.
Soy protein is the only complete protein of plant origin. The so-called "complete protein" means that the protein not only provides the essential amino acids ingested by the human body, but these amino acids are also in a good balance to meet the needs of the human body.
Soy protein is not only a natural green food with high nutrition, but also has a variety of physiological functions beneficial to the human body, including lowering plasma cholesterol levels, promoting bone health, and promoting kidney function.
Nowadays, there are many enterprises producing soy protein at home and abroad, and corresponding industry standards and national standards have been formed. Soy protein has been widely used in various foods, such as juice, cheese, bread, food bars, ham sausage, instant noodles, etc., penetrate into every corner of life.
However, because soy protein is a macromolecular substance, it has shortcomings such as not easy to dissolve and not easy to digest and absorb, which limits its application fields, and makes its nutritional value and application value greatly deducted. How to overcome the shortcomings of soy protein, such as being difficult to dissolve and not easy to digest and absorb, and to increase its nutritional value and application value, thereby increasing the added value of soy protein, has become a current hot spot.
- Fructo Oligosaccharide
- Malt Oligosaccharide