saigaonutri

   Soy protein: the protein contained in  soy products , the content is about 38%, which is 4 to 5 times that of cereals. The amino acid composition of soy protein is similar to that of milk protein. Except for methionine, which is slightly lower, the content of other essential amino acids is relatively rich. It is a plant-based complete protein and can be equivalent to animal protein in terms of nutritional value. FAO/WHO (1985) human test results show that the essential amino acid composition of soy protein is more suitable for human needs. For people over two years old, the physiological potency of soy protein is 100. Soybean is rich in protein, and its protein content is almost twice that of meat, eggs, and fish. Moreover, the protein contained in soybeans contains sufficient human body "essential amino acids" and complete components, which are "high-quality protein". The human body's demand for protein varies with age, gender, weight, type of work, etc. In

  Peptides are linear polymers of amino acids. Usually, those with more than 50 amino acid residues are called proteins, and those with less than 50 amino acid residues are called peptides (the national soybean peptide powder standard sets the molecular weight of soybean peptides to be no greater than 10,000, 10,000 molecular weight peptide chain contains about 90 amino acid residues). Soy peptides and soy peptides are obtained by hydrolyzing soy protein using modern biotechnology, and their amino acid composition is the same as that of soy protein. Generally speaking, there is no strict distinction between soybean peptides and soybean peptides. Compared with traditional  soy protein , although the production process of soy peptide is more complicated and the cost price is higher, it is easy to dissolve, digest and absorb, and can quickly supply energy to the body, without protein denaturation, no bey odor, no residue, and liquid viscosity. It has the characteristics of low sex and non

  1. Adding soy protein to fast food can improve the balance of amino acids in cereal protein and increase the protein content. 2. In fried foods, adding 2-5% soy protein can prevent the fat from penetrating into it. When the fried food comes into contact with the hot oil, it will form a closed surface on the surface, making the fat difficult Penetrate into the inner layer, so you can save oil. 3. The defatted soybean meal is used in cakes, which not only increases the protein content, but also improves the baking color, prolongs the storage time, and can also make the cream gelatinous and improve the mouth capacity. 4. In frozen foods,  soy protein  can partially replace milk powder. Because of its cohesiveness and water absorption, soy protein can keep the product good in shape. European and American countries also use soy protein to make "instant soy milk" as a milk substitute for babies. After children eat this soy protein isolate, there is no bloating, no bad stools, esp

  The single fiber breaking strength of soybean protein composite fiber is higher than that of wool, cotton, and silk, second only to high-strength fibers such as polyester. The fiber denier is small and the DPf reaches 0.9dtex. The fabric feels soft and has good drape. Because of the high initial modulus of soybean protein fiber and low boiling water shrinkage, the fabric has good dimensional stability, moisture absorption and air permeability, excellent comfort, antibacterial and antibacterial, anti-ultraviolet, far-infrared and negative oxygen ion emission. This kind of health care function is a kind of good textile fiber.  A super-natural fiber developed on the basis of synthetic fiber-the main raw material of soybean protein fiber comes from natural soybean meal, which is rich in raw materials and renewable, and will not cause predatory development of resources. In the production process of soybean protein fiber, the auxiliary materials and additives used are non-toxic, and most o

  The foaming property of soy protein acting on the gas and liquid surface of the food is used to improve the structure, texture and appearance of the food. The rate at which the surface tension of the protein solution decreases is clearly related to the foaming ability of the protein. Air participates in it, and then the internal protein is partially denatured to form a stable film, and there is no electrostatic repulsion inside the film.   Shandong Saigao Group Corporation is a professional food additives company , we provide powdered erythritol nutrition , erythritol granular sweetener , erythritol sweetener publix , galacto oligosaccharide   and etc. Want to know more? Contact us.  

  Soy protein is a very good nutrient. Regular consumption of some soy protein can effectively help us supplement our body's nutritional needs, especially when some elderly friends are getting older, they are often prone to nutritional deficiencies. Most of the protein can help us all. To supplement the nutrients our body needs. Soy protein, as the name implies, is a protein extracted from soybeans, which is almost purified protein obtained through a series of processing steps. Soy protein is the only complete protein from plant sources. The so-called "complete protein" means that the protein not only provides the essential amino acids ingested by the human body, but these amino acids are also in a good balance to meet the needs of the human body. Soy protein isolate contains eight essential amino acids, which are similar to meat, fish, eggs, and milk, and are full-price proteins. It is precisely because soy protein has unique health and nutritional value, and in conjunct

  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 the cells, tissues and organs of the human body are protein. The body’s metabolism, disease resistance and immunity, body fluids Balance and the transmission of genetic information are all closely related to protein. Without protein, there is no life. Therefore, protein is also called the "first nutrient" or "vital element" of human beings. Soy protein: the protein contained in soy products, the content is about 38%, which is 4 to 5 times that of cereals. The amino acid composition of soy protein is similar to milk protein. Except for methionine, the content of other essential amino acids is relatively rich. , Is a plant-based complete protein, which is equivalent to animal protein in terms of nutritional value. FAO/WHO (1985) human test results show that the essential amino acid composition of soy