Soy protein is a plant-derived macro-molecule composed mainly of globulin fractions (glycinin and beta-conglycinin) used for nutrition, texture enhancement, and emulsification in food and industrial manufacturing.
Chemical Information
- Composition: Globular proteins (7S and 11S globulins) representing about 70% of total content, rich in amino acids.
- Forms & Purity:
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- Soy Flour: ~50–54% protein
- Soy Protein Concentrate (SPC): ~65–70% protein
- Soy Protein Isolate (SPI): 90+% refined protein
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- Key Properties: Heat-induced gelation, water/fat binding, and emulsifying capacity.
Main Purposes
- Food Industry: Texture and structure modification in meat analogs, dairy alternatives, baked goods, soups, and nutritional beverages.
- Nutritional Supplementation: Dietary protein source for muscle building, cholesterol reduction, and complete essential amino acid delivery.
- Industrial Uses: Formaldehyde-free wood adhesives, paper coatings, and biodegradable plastics.
Recenzije
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