Soy oligopeptides are sometimes called soy oligopeptides. They are also obtained by hydrolyzing soy protein using modern biotechnology. Its amino acid composition is the same as that of soy protein and can be considered a high-quality soy peptide. Soy oligopeptide is the main reason for a high-quality peptide: The total protein content of soy oligopeptides is not less than 90%, and the proportion of acid-soluble protein in the total protein is not less than 99% (there is basically no non-acid-soluble protein in soybean oligopeptides) ), the free amino acid content is not more than 5% (strictly control the amount of free amino acid); Strictly control the bitterness and saltiness of soybean oligopeptides.
