Properties, Uses and Production Technology of Soy Protein Isolate

What is Soybean Protein Isolate? Soybean protein isolate is an edible soybean protein product that is processed through dilute alkali extraction, acid precipitation, centrifugal separation, spray drying and other processes using dehulled and degreasing cold-pressed soybean cake or low-temperature desolubilized soybean meal as raw materials. Soy protein isolate is a high-quality protein with >90% protein content. It not only has high protein content, but also has high functional and nutritional value of protein, and is an excellent additive for various foods. Soybean 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 soybean protein isolate in the form of Chemicalbook, one is the classification method according to the sedimentation index. After high-speed centrifugation, soybean protein is divided into 4 grades: 2S, 7S, 11S, and 15S according to the centrifugal sedimentation index. Among them, 7S and 11S are the main components, which are also the main components of globulin, accounting for about 70% of the total protein. The functional properties of the isolated protein play a very important and leading role. The other is a taxonomy based on immunological properties. It can be divided into a-concentrated globulin (about 15%), 13-concentrated globulin (about 28%), ^y-concentrated globulin (about 3%), soluble globulin (about 40%) 4 kind.

Appearance: slightly yellow powder

Application: Emulsifying Folded Soy Protein Isolate is a surfactant that can reduce the surface tension of water and oil as well as the surface tension of water and air. Easy to form stable emulsions. In the production of baked goods, frozen foods and soups.

Uses: emulsifier, gelling agent, nutritional additive

Application 1. Meat products: Adding soybean protein isolate to higher-grade meat products not only improves the texture and flavor of meat products, but also increases the protein content and strengthens vitamins. Due to its strong functionality, when the dosage is between 2 and 5%, it can retain water, retain fat, prevent gravy from segregating, improve quality, and improve taste. Injecting the protein isolate injection into meat pieces like ham, and then processing the meat pieces, the ham yield can be increased by 20%. Protein isolate is used in fried fish cakes, fish rolls or fish sausages, preferably with 20~40% fish meat. 2 Dairy: Soy protein isolate is used in place of milk powder, non-dairy beverages, and various forms of milk products. Nutritious and cholesterol-free, it is an alternative to milk. Soybean protein isolate replaces skim milk Chemicalbook powder for ice cream production production process soybean meal→alkali dissolution→acid precipitation→neutralization→heating modification→drying→soybean protein isolate Most of it is dissolved in dilute alkaline solution, and then the insoluble substances (mainly polysaccharides and some residual protein) in soybean meal are removed by centrifugation, and then the pH value of the leaching solution is adjusted to about 4.5 with acid, and the protein is in the state of isoelectric point and agglutinates After precipitation, the protein precipitate is obtained by separation, and then the isolated soybean protein is obtained by washing, neutralizing and drying. The alkali extraction and acid precipitation process can effectively purify the protein content to more than 90%, and the product quality is good and the color is also light. The process is simple and easy to operate, and it is a mature soybean protein isolate production process that is currently used at home and abroad.