Soybean protein isolate is the extraction of bean pulp (excluding oil and water-soluble non-protein components) into alkaline solution at low temperature, and then precipitation, washing, drying to obtain protein powder with protein content greater than 90%, its structure and properties basically replace pure soybean protein. There are nearly 20 kinds of amino acids in soy protein isolate, and contain essential amino acids. It is nutrient-rich, cholesterol-free, and is one of the few plant-based proteins that can replace animal protein.

The product characteristics of soy protein isolate are as follows:

Emulsification: Soy protein isolate is a surfactant that can reduce the surface tension of water and oil, as well as water and air. Easy to form a stable emulsion. In the preparation of baked food, frozen food and soup food, adding soy protein isolate as emulsifier can make the product stable.

Hydration: Soybean protein isolate along its peptide chain skeleton, contains many polar bases, so it has water absorption, water retention and expansion, the water absorption of protein isolate is much stronger than that of protein concentrate, and is almost unaffected by temperature, and the ability of protein isolate to retain water during processing, the highest water retention capacity is 14g water /g protein.

Oil absorption: When protein isolate is added to meat products, it can form an emulsion and gel matrix to prevent fat from moving to the surface, so it plays a role in promoting fat absorption or fat binding, which can reduce the loss of fat and juice during meat processing and help maintain the stability of the shape. The oil absorption rate of protein isolate is 154%.

Gelatinicity: It makes the isolated protein have high viscosity, plasticity and elasticity, and can be used as a carrier of water, flavor agents, sugars and other complexes, which is very beneficial to food processing.

Foamability: Among soy protein, protein isolate has the best foamability. Using the foamability of soy protein, food can be given loose structure and good taste.

Conjunctival: When the meat is chopped, the mixture of isolated protein and egg protein is coated on its fiber surface to form a film, which is easy to dry, can prevent the loss of odor, is conducive to the rehydration process, and provides a reasonable structure for the rehydration product.

Kingherbs can provide high quality isolated protein from soybean. Pls contact us freely if you have any interesting, thanks.