Soy Protein Powder

What Is Soy Protein Powder?

Soy protein powder refers to the protein contained in soybean products.
Soybean protein is a plant-based protein. Its amino acid composition is similar to that of milk protein. Except for slightly lower methionine, other essential amino acids are rich in content. It is a plant-based complete protein. In terms of nutritional value, it can be equivalent to animal protein, and in terms of genetic structure, it is also the closest to human amino acids, so it is the most nutritious plant protein. Soy protein has the incomparable advantages of animal protein. Although soybean protein has very little methionine, it does not contain cholesterol. Its unique physiologically active substance --- isoflavones have the effect of lowering cholesterol.

Protein is the most important constituent substance in nature and the basic element of organic organisms. All life activities of animals and plants are closely related to protein. At the same time, protein is the first nutrient needed by the human body, accounting for 45% of the total dry matter of the human body and 70% of the total muscle. The main components of human cells, tissues, and organs are proteins. The human body's metabolism, disease-resistant immunity, body fluid balance, and genetic information transmission are all closely related to proteins. There is no life without protein, so protein is also known as the "first nutrient" or "vital factor" of human beings.

Test Report

Edible Value

In terms of amino acid content, soy protein powder is the only plant protein reported to contain the 9 essential amino acids required by the human body and the content meets the needs of the human body. It is recognized as a complete protein, and its protein evaluation index PDCAAS (protein digestibility rate-corrected amino acid score, which is a measure of protein quality) reaches an estimated maximum value of 1 as does casein and egg protein. From the perspective of amino acid requirements, whether it is for preschool children aged 2 to 5 or for adults, the essential amino acid content of soybean protein can meet the daily requirements of the human body. However, for infants, the addition of appropriate amounts of threonine, methionine, lysine and tryptophan can effectively improve the efficacy ratio (protein efficiency ratio, PER) and net protein ratio (net protein ratio, NPR) of soybean protein .
The food that the modern crowd needs should not only be able to arouse appetite, but also have no adverse side effects, and contain rich nutrition. Among the existing food groups, there is no crop that meets the above conditions and has a rich source of raw materials than soybeans. Drinks made of soybean protein are known as "green milk" by nutritionists. It has a significantly lowering effect on people with high cholesterol. The arginine content in soybean protein drinks is higher than that in milk, and the ratio of arginine to lysine is also reasonable; the lipids and linoleic acid in it are extremely rich without cholesterol, which can prevent the occurrence of cardiovascular diseases in adulthood . Rich in lecithin, it can remove excess sterols in the blood, and has the reputation of "vascular scavenger".
Soy protein powder drinks are easier to digest and absorb than milk. Milk tends to form large and hard lumps after entering the stomach, while soy milk forms small flakes after entering the stomach, and it is soft but not hard, which can make it easier to digest and absorb. These soybean proteins are essential nutrients for everyone, but most of them are insufficient in daily dietary intake and must be supplemented by eating protein powder, especially for some special groups such as children, pregnant women, lactating mothers, the elderly, etc.

Application Direction

1 Food processing industry: refers to the general term for the physical and chemical properties displayed during food processing, such as preparation, preparation, processing, cooking, storage, and sales, such as emulsifying, hydrating, oil-absorbing, gelling or gelling, Solubility, foaming, viscosity, agglomeration, organization, conjunctiva, toning, etc. It is closely related to its physical and chemical properties such as molecular weight, amino acid composition and sequence, structure, surface electrostatic charge, and effective hydrophobicity.

Functional properties for baked goods

(1) Functional characteristics of bread

Soybean protein can extend gluten, effectively reducing its mechanical energy consumption; the dough is easy to take out from the mixer, cut and shape; the fermentation capacity of the dough increases accordingly, the tissue characteristics of the dough can be effectively maintained, and the dough volume can be maintained reasonably; at the same time, it can increase the water absorption of the dough, effectively Delay the aging of bread, and the shelf life can be extended reasonably.

(2) Functional properties of cakes and biscuits

Soybean protein can ensure even fat dispersion; protein extension can be reduced accordingly, gluten formation can be controlled, making cakes or biscuits crisp, soft and refreshing; raw material mixing time can be reduced accordingly.

(3) Functional properties of biscuits and desserts

Soybean protein is helpful for product release, can effectively prevent product moisture loss, and prolong shelf life; product damage rate during baking can be effectively reduced.

2 Feed industry: As protein source feed, besides providing protein, it can also provide phosphorus and energy.

Company Introduction And Certificates Obtained

Shaanxi Yuantai Biotechnology Co., Ltd. was established in 2014, mainly supplying herbal extracts, functional cosmetic raw materials, organic products, etc. We have our own factories, R&D and quality inspection teams, and have the conditions for development, production, and quality assurance. At present, we have obtained ISO9001, ISO22000, HALAL, KOSHER, HACCP, FDA and other certificates. Therefore, the quality of our products is guaranteed, and it is our original intention to bring high-quality products to customers.

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