Here are some information about soy protein isolate.
Form of existence:
Soy protein is a high-molecular-weight organic polymer with amino acids linked via peptide bonds. It primarily consists of albumin and globulin, accounting for approximately 5%, and globulin comprises nearly 90%. Two classifications for soybean protein fractions exist, one based on the sedimentation index. Upon high-speed centrifugation, soy protein is classified into four grades based on sedimentation rate - 2S, 7S, 11S, and 15S. Among these, 7S and 11S are:
- The primary components.
- Serving as the major constituents of globulins.
- Accounting for approximately 70% of the total protein.
They play a pivotal role in determining the functional characteristics of soybean isolate protein. A classification based on immunological traits. It can be divided into four categories: a-concentrated globulin (approximately 15%), 13-concentrated globulin (approximately 28%), y-concentrated globulin (approximately 3%), and soluble globulin (approximately 40%).
Functional effects:
* Emulsifying property:
Soy protein isolate is a surfactant that can reduce the surface tension between water and air and the surface tension of water and oil . It is simple to form stable emulsions. Adding soy protein isolate as an emulsifier in producing baked goods, frozen foods, and soups can help stabilize the products.
* Oil-absorbing:
Adding isolated proteins to meat products can form emulsions and gel matrices to prevent fat from migrating to the surface, advancing fat absorption or binding. This can reduce fat loss and juices while processing meat products, helping maintain a stable appearance. The oil absorption rate of isolated proteins is 154%.
* gelatinous:
It gives separated proteins high plasticity, elasticity and viscosity, which can be used as a media for water, sugars, flavorings and other additives, making it very beneficial for food processing.
* foaming:
Among soybean proteins, isolated protein has the best foaming properties. By utilizing the foaming properties of soybean proteins, food can be endowed with a light and fluffy texture and a good mouthfeel.
* Conjunctival:
Once minced, the meat is coated with a mixture of separated protein and egg whites, forming a film that dries easily, preventing aroma loss, facilitating rehydration, and providing a suitable structure for rehydrated products.
Application:
* In premium meat products, the addition of soy protein isolate not only improves the texture and taste of the product but also increases its protein content and strengthens the vitamin profile. Given its functional strength, the addition of soy protein isolate in the range of 2-5% can serve as a water retainer, fat preserver, preventer of meat juice separation, enhance quality, and improve taste. Injecting the separated protein solution into meat blocks such as ham, followed by processing the blocks, can increase the yield of hams by 20%. In addition, the addition of soy protein isolate can make product structures more perfect in processed meat products like gyoza, shiitake mushrooms, sweet and sour, tempura, spring rolls, pork belly, pork belly with love, Taiwanese-style roasted pork, hot dogs, kebabs, spicy chicken wings, bone-in chicken pieces, chicken nuggets, McChicken, oven-baked duck embryo, stir-fried chicken wings, marinated prawns, sliced pork belly, spam, sandwiches, etc. The addition of soy protein isolate can be combined with the company's soy meat powder. Nutrition is more scientific.
* Fish paste products: separated proteins are used for making fried fish cakes, fish tofu, fish fillets, fish sticks, fish rolls, conch balls, imitation shark fin, crab sticks, scallops, grilled sausages, shrimp-flavored sausages, abalone sausages, sea cucumber hotpot sausages, fish sausage, and fish and rice flowers, with 20-40% fish meat content.
* Dairy products: In dairy products, soy protein isolate is used as a substitute for milk powder, non-dairy beverages, and various forms of milk products. Nutritious and cholesterol-free, it serves as a nutritious alternative to milk. By substituting soy protein isolate for defatted milk powder in the production of ice cream, it can improve the emulsifying properties of the ice cream, delay lactose crystallization, and prevent the occurrence of "cracking".
Nutritional value:
* High protein: Soy protein isolate powder is a good and wonderful protein supplement for vegetarians and non-vegetarians.
* Low fat: For those on a low-calorie diet seeking weight loss, substituting soy protein for some portion of dietary proteins not only achieves nutritional balance but also reduces cholesterol and saturated fat intake.
* Calcium supplementation: Soy protein can promote bone health, and reduce the risk of osteoporosis and prevent urinary calcium loss.
* Lowering cholesterol: Research indicates that consuming 25 grams of soy protein daily can effectively lower the levels of total cholesterol and low-density lipoprotein cholesterol in the bloodstream, thereby reducing the risk of heart disease.
* No discomfort: Soy protein isolate powder removes the natural nutrient inhibitors such as trypsin in soybeans, so you don't have to worry about discomforts like indigestion and bloating.
