Soy protein isolate is a full-priced protein food additive produced from low-temperature desolubilized soybean meal. The protein content of soy protein isolate is above 90%, there are nearly 20 kinds of amino acids, and it contains essential amino acids. It is rich in nutrients and does not contain cholesterol. It is one of the few vegetable protein that can replace animal protein.
Contents
- 1 Basic Information
- 2 Background
- 3 Existence of soy protein isolate
- 4 Features
- 4.1 Emulsifying
- 4.2 Hydration
- 4.3 Oil absorption
- 4.4 Gelling
- 4.5 Foaming
- 4.6 Conjunctival
- 5 References
Basic Information[edit]
English name: SOY PROTEIN ISOLATE
English alias: Soya protein
CAS:9010-10-0
EINECS:232-720-8
Background[edit]
The United States is the first country in the world to conduct research and industrial production of soy protein isolate (SPI). It began research in the 1940s and developed soy protein isolate in the 1950s. It began production in the 1960s, and its production technology gradually became more advanced in the 1970s. To perfect and mature. The international protein isolate market is basically monopolized and controlled by the United States. In addition, Japan, Germany, Brazil and other countries also occupy a certain share in the international market. In 1998, the world's output of soy protein isolate was about 700,000 tons, and the United States produced about 350,000 tons, accounting for 50%. my country began to study the production and application technology of soy protein isolate in the 1970s, and began to produce soy protein isolate in the early 1980s. The production and development of soy protein isolate in my country is closely related to the rapid development and increase in demand of the food industry, especially meat products (such as Western-style ham). By 1998, the domestic demand for soybean protein was nearly 30,000 tons. So far, there are about 26 soybean protein isolate production enterprises that have been established or are under construction in China, with a total design capacity of nearly 30,000 tons. However, in 1998, the total amount of soy protein isolate produced by domestic manufacturers and entered the market was only about 11,000 tons. Nearly 2/3 of the market was still occupied by products of American Polytech International and ADM, which caused a serious impact on the domestic soy protein isolate market. Bring a lot of pressure to the enterprise.
Existence of soy protein isolate[edit]
Soy protein is a high molecular organic polymer composed of a series of amino acids through peptide bonds. It is mainly composed of albumin and globulin, of which albumin accounts for about 5% and globulin accounts for about 90%.
There are two classification methods for the existence of soy protein isolate. One is the classification method based on the sedimentation index. After high-speed centrifugation, soybean protein is divided into 4 levels 2S, 7S, 11 S, 15S according to the centrifugal sedimentation index, of which 7S and 11S are the main components and are also the main components of globulin, accounting for about 70% of the total protein. The functional properties of soy protein isolate play a very important leading role. The other is a classification based on immunological characteristics. Can be divided into a-concentrated globulin (about 15%), 13-concentrated globulin (about 28%), ^y-concentrated globulin (about 3%), soluble globulin (about 40%) 4 class.
Features[edit]
Emulsifying[edit]
Soy protein isolate is a surfactant, which can not only reduce the surface tension of water and oil, but also reduce the surface tension of water and air. Easily form a stable emulsion. In the production of grilled food, frozen food and soup food, adding soy protein isolate as emulsifier can stabilize the product state.
Hydration[edit]
Soy protein isolate contains many polar groups along its peptide chain backbone, so it has water absorption, water retention and swelling properties. The water absorption of protein isolate is much stronger than concentrated protein, and it is hardly affected by temperature. It also has the ability to retain water during processing. The highest water retention capacity is 14g water/g protein.
Oil absorption[edit]
When protein isolate is added to meat products, it can form emulsion and gel matrix to prevent fat from moving to the surface, thus it plays a role in promoting fat absorption or fat binding, which can reduce the loss of fat and juice during meat product processing and help maintain The appearance is stable, and the oil absorption rate of the separated protein is 154%.
Gelling[edit]
It enables the protein isolate to have higher viscosity, plasticity and elasticity. It can be used as a carrier for water, as well as a carrier for flavors, sugars and other complexes, which is extremely beneficial to food processing.
Foaming[edit]
Among soy protein, protein isolate has the best foaming performance. Using the foaming property of soybean protein can give food a loose structure and good taste [5].
Conjunctival[edit]
After the meat is chopped, it is coated on the fiber surface with a mixture of protein isolate and egg protein to form a film, which is easy to dry, can prevent odor loss, is beneficial to the rehydration process, and provides a reasonable structure for the rehydration product.
References[edit]
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