Functional Activity of Soybean Peptides and Their Application in Food Processing Industry

Soybeans are rich in protein, and soy peptides are hydrolyzed products derived from soybean protein. These peptides feature small molecular weight, rapid absorption, high nutritional value, and non-toxic properties. Research has shown that soy peptides possess various biological functions, such as antioxidant and blood pressure-lowering effects.

As a functional ingredient, soy peptides are now widely applied in food processing, playing a significant role and demonstrating vast market potential.

Functions of Soy Peptides

1. Blood Pressure Regulation

Studies have found that soy peptides effectively regulate blood pressure and provide therapeutic benefits for complications caused by hypertension, such as long-term memory impairment and kidney damage, without adverse effects.

Most blood pressure-lowering soy peptides act as angiotensin-converting enzyme (ACE) inhibitors. They work by competitively binding to ACE, inhibiting its activity, thereby lowering blood pressure. This mechanism offers a novel, non-toxic, and side-effect-free approach to hypertension treatment.

2. Antioxidant Properties

Aging is associated with physiological changes, including facial aging, organ decline, and neurodegenerative diseases. Recent studies have focused on natural antioxidant biomolecules. The anti-aging mechanism of peptides lies in their smaller molecular weight, enabling them to approach free radicals more effectively than larger proteins and inhibit free radical-mediated oxidation.

3. Gut Barrier Protection

Disruption of the intestinal barrier is linked to chronic diseases. Intestinal epithelial cells act as a physical barrier, preventing foreign substances from entering the body. Soy peptides have been identified as potential anti-inflammatory agents that enhance gut barrier protection. Bioactive soy peptides can help maintain intestinal stability and inhibit harmful gut pathogens such as E. coli, Staphylococcus aureus, and Salmonella.

4. Immune Modulation

Research shows that selenium, a trace element, can improve immunity through cellular and humoral immune regulation. Soybeans can accumulate selenium and convert it into organic selenium. Soy peptides further enhance immune regulation by modulating immunoglobulin levels and immune factors.

5. Promoting Mineral Absorption

Peptides facilitate efficient calcium absorption due to their rapid transport, low energy consumption, and saturation-resistant properties. Studies confirm that small peptides can significantly enhance calcium uptake.

Applications of Soy Peptides in Food Processing

1. Fermented Foods

Soy peptides improve microbial activity at low temperatures. For example, adding 0.1% soy peptides to frozen dough enhances yeast fermentation capacity, improves bread texture, elasticity, and chewiness, and maintains product quality. In yogurt production, soy peptides serve as a nitrogen source, improving the survival rate of lactic acid bacteria and enhancing yogurt texture, elasticity, and flavor.

2. Dairy Products

Soy peptides are increasingly used in lactose-free and plant-based cream products to address lactose intolerance and milk allergies. Studies show that soy protein hydrolysates improve the physical and sensory properties of plant-based creams, providing a high-quality alternative to traditional dairy creams.

3. Sports Nutrition

Small peptides are easily absorbed and help reduce exercise-induced fatigue. Research shows that soy peptide-based supplements enhance muscle mass, reduce body fat, and improve endurance in athletes. They also aid in lactic acid removal and glycogen storage, proving effective in post-exercise recovery.

Soy peptides also support gut health for athletes experiencing exercise-induced irritable bowel syndrome (IBS). Studies demonstrate that soy peptides protect the intestinal mucosa, improve villus thickness, and provide essential nutrients for recovery.

4. Other Functional Foods

Soy peptides exhibit anti-cancer and anti-inflammatory properties, making them suitable for therapeutic and medical foods. For example, the peptide lunasin helps prevent obesity-induced inflammation, opening avenues for functional food development.

Additionally, soy peptides are easily digestible, non-toxic, and rapidly absorbed in the intestines, making them a promising ingredient in animal feed to improve nutrient utilization and reduce nitrogen loss.

Conclusion

With ongoing research, the functional benefits of soy peptides are increasingly recognized. Their applications in food processing—such as fermented foods, dairy products, and sports nutrition—have gained significant attention. However, factors such as dosage, food compatibility, and gastrointestinal stability must be carefully considered during their application.