Soybean Protein Isolate is a full-price protein food additive produced from low-temperature desolvated soybean meal. The protein content of soybean protein isolate is more than 90%, there are nearly 20 kinds of amino acids, and it contains essential amino acids for human body. It is a plant-based complete protein that is rich in nutrients and contains no cholesterol. It is known as “green dairy cow” and “vegetable meat”.
Soy protein is equivalent to animal protein in terms of nutritional value, and is also the closest to human amino acids in terms of gene structure. It is one of the few varieties of plant protein that can replace animal protein. It has the characteristics of high protein, low fat, calcium increase and cholesterol reduction.
The process of protein separation is relatively complicated, and most of the insoluble protein is almost removed, so the protein content is relatively high, generally more than 90%.
The process of concentrated protein is relatively simple. In the process, only the insoluble protein is removed, and a part of the fiber is not removed. The protein content in it is generally 65%.
There are nearly 20 kinds of amino acids in soybean protein isolate, and contains 8 kinds of essential amino acids for human body.
Soy protein isolate is a high-protein, low-fat supplement with high nutritional value.
Soy protein isolate powder is the perfect high-quality protein supplement for vegetarians and ordinary people alike.
Low-fat For dieters who need a low-calorie diet, substituting soybean protein for part of the protein in the diet not only reduces the intake of cholesterol and saturated fat, but also achieves a balanced nutritional intake.
Soy protein can prevent urinary calcium loss, promote bone health, and reduce the risk of osteoporosis. Asian women have lower rates of osteoporosis than Western women, despite lower calcium intake and less postmenopausal use of estrogen replacement therapy or hormone replacement therapy. This seemingly paradoxical question has led researchers to delve into the possibility that soy consumption may reduce osteoporosis. Most studies have focused on two possible mechanisms: the effect of soy protein on calcium excretion from the body and the beneficial activity of soy isoflavones on bone.
The study found that soybean protein isolate and its hydrolyzate showed a dietary effect of lowering cholesterol and blood fat in rats caused by food and genetic obesity. At the same time, soybean protein and casein can significantly reduce body fat and serum insulin levels in mice. Soy protein affects the conversion of thyroxine to triiodothyronine and suppresses gene expression of hepatic lipase synthase in obese Wistar mice. From these findings it is known that soy protein isolate and its hydrolyzate alter hormone balance and in turn accelerate lipid metabolism. Studies have confirmed that after eating soy protein, the LDL cholesterol of people with normal cholesterol levels is only reduced by 7.7%, while for people with hypercholesterolemia, the LDL cholesterol content is reduced by 24%. Soy protein was also associated with small but statistically significant increases in HDL cholesterol. Therefore, the incidence of cardiovascular disease can be prevented to a certain extent.
The Food and Agriculture Organization of the United Nations (FAO) has designated soybean protein as a protein resource to be developed in the 21st century.
As a high-quality plant protein, soybean protein isolate has a high digestion and utilization rate in the body. Appropriate addition can improve the protein efficacy ratio of food. Foods added with soy protein isolate are suitable for people of different ages, especially for patients with high cholesterol, obesity, heart disease, and high blood pressure.