Soy Protein Isolated

Soy Protein Isolated also call isolated soy protein, it's a low-temperature melting off the raw materials to produce soybean meal for the price of an all-protein food additives. The nutrient-rich, cholesterol-free, is one of the few plant protein to replace animal protein varieties.

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About Soy Protein Isolated

Meat products
In the higher grade of meat to add Soy Protein Isolated, not only to improve the meats texture and increase the flavor, but also increase the protein content, enhanced vitamins. Because Soy Protein Isolated function is strong, the amount of 2 to 5% water can play, Paul grease, gravy to prevent segregation, improve quality, improve the taste of the role. The isolated protein injection into the ham as the meat in, and then processed meat, ham, the rate can be increased to 20%. Protein isolate for fish cakes, fish roll or fish sausages, it is desirable with 20 to 40% of the fish.

Dairy
Will be used in place of Soy Protein Isolated milk powder, non-dairy beverages and various forms of milk products. Nutritious, cholesterol-free alternative to milk is the food. 590-46-5 instead of skim milk for the production of ice cream, ice cream emulsion can improve the nature of delayed lactose crystallization, to prevent the "sand" phenomenon.

Pasta
Production of bread by adding no more than 5% of Soy Protein Isolated, can increase the bread volume, improved skin color, to extend shelf life; processing noodles are added 2 to 3% of Soy Protein Isolated, boiled to reduce post-off of the rate and increase the yield of noodles and pasta, good color, taste and strong flour noodles similar. Soy Protein Isolated can be used in beverages, nutritional foods, fermented foods and other food industry, to improve food quality, increase nutrition, lower cholesterol and prevent heart and cerebrovascular disease has a unique role.

References on Soy Protein Isolated

[1]. Coscueta ER, Amorim MM, Voss GB, Nerli BB, Picó GA, Pintado ME. Bioactive properties of peptides obtained from Argentinian defatted soy flour protein by Corolase PP hydrolysis. Food Chem. 2016 May 1;198:36-44.

[2]. He XT, Yuan DB, Wang JM, Yang XQ. Thermal aggregation behaviour of soy protein: characteristics of different polypeptides and sub-units. J Sci Food Agric. 2016 Mar;96(4):1121-31.

[3]. Zhang D, Kan G, Hu Z, Cheng H, Zhang Y, Wang Q, Wang H, Yang Y, Li H, Hao D, Yu D. Use of single nucleotide polymorphisms and haplotypes to identify genomic regions associated with protein content and water-soluble protein content in soybean. Theor Appl Genet. 2014 Sep;127(9):1905-15.

[4]. Plant Cell Rep. 2014 Apr;33(4):655-67. GmPAP4, a novel purple acid phosphatase gene isolated from soybean (Glycine max), enhanced extracellular phytate utilization in Arabidopsis thaliana. Kong Y, Li X, Ma J, Li W, Yan G, Zhang C.