Function, Nutritional Value, And Applications Of Vegan Soy Protein Powder
Derived from low-temperature desolventized soybean meal or concentrated soy protein, Vegan Soy Protein Powder is a functional protein ingredient obtained through acid and alkali treatments based on the principle of minimal solubility at the isoelectric point. Its protein purity should not be less than 90%, with the primary components being 7S globulin and 11S globulin.
Key Functional Characteristics of Soy Protein
01. Emulsification
Soy protein isolate acts as a typical surfactant, manifesting emulsifying properties in practical applications. This is one of the most crucial and fundamental properties of soy protein. It reduces the surface tension between water and air, as well as between water and oil, forming stable emulsions. Oil droplets in the emulsion are protected by the protein on their surface, resulting in a stable emulsified structure. emulsifiers find widespread use in maintaining stability in frozen, baked, and soup products.
02. Gelation
Heating and dialysis of soy protein isolates can lead to gel formation. Higher protein content yields tougher, more elastic, and firmer gels. Gelation becomes soft when the protein concentration is below 70%. Additionally, gels made from higher levels of 11S globulin are more robust. The gelation property of soy protein isolate is characterized by good viscosity, plasticity, and elasticity, making it not only a water carrier but also a suitable carrier for various compounds such as flavorings and sugars, which benefits food processing.
03. Foaming
The volume increase of soy protein during processing is referred to as its foaming capacity. Foam is formed by a thin layer of soluble protein film with liquid surface activity, while elastic liquid or semi-solid membranes separate the bubbles to prevent bubble coalescence, reducing the surface tension of air and water. Foaming requires protein molecules to enter the internal surface and spread rapidly, providing a porous structure to processed foods and achieving a crisp and fluffy texture. Enhancing foaming can be achieved through degradation agents, with a lower polymerization degree resulting in stronger foaming.
04. Film-Forming
Vegan Soy Protein Powder, when moderately mixed with water and subjected to high-pressure cooking, forms a thin film on the surface, acting as a barrier between water and water-containing agents. Applying a mixture of soy protein isolate and egg white to minced meat fibers results in a film that dries easily, preventing flavor loss and facilitating the rehydration of products.
Nutritional Value of Soy Protein
As a high-quality plant protein, soy protein boasts high protein concentration, balanced nutritional content, and essential amino acids. Its high digestibility and utilization in the body contribute to improving the protein efficiency ratio of foods when appropriately added.
Clinical research indicates that soy protein isolate offers the following health benefits: 1) Significant cholesterol reduction; 2) Abundance of lipids and linoleic acid, preventing cardiovascular diseases; 3) Elimination of excess cholesterol-based phospholipids in the blood. Foods enriched with soy protein isolate are suitable for various age groups, particularly for individuals with high cholesterol, obesity, heart disease, and hypertension, aiding in their recovery.
Applications
01. Meat Products:
Adding soy protein isolate to higher-grade meat products not only enhances their texture and flavor but also increases protein content and strengthens vitamins. Its strong functionality allows for usage between 2% and 5% to retain moisture, fat, prevent juice separation, enhance quality, and improve texture. Injecting soy protein isolate into meat pieces, such as ham, followed by processing, can increase ham yield by 20%. Incorporating soy protein isolate into fish cakes, fish rolls, or fish sausages can yield fish content of 20% to 40%.
02. Dairy Products:
Soy protein isolate substitutes for milk powder in dairy alternatives, non-dairy beverages, and various milk products. It provides comprehensive nutrition without cholesterol and serves as a milk substitute. When used instead of skim milk powder in ice cream production, soy protein isolate improves ice cream emulsification properties, delays lactose crystallization, and prevents the phenomenon of "sandiness."
03. Pasta Products:
Adding up to 5% of soy protein isolate during bread production increases volume, improves crust color, and extends shelf life. Incorporating 2% to 3% soy protein isolate into noodle processing reduces breakage after boiling, increases noodle yield, and enhances color and texture, resembling strong flour noodles.
Vegan Soy Protein Powder can also be applied in the beverage, nutritional, and fermented food industries, playing a unique role in improving food quality and enhancing nutrition.
If you want to get more information about this powder, you can contact us at sales@sxytorganic.com!
