| Customization: | Available |
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| CAS No.: | 9010-10-0 |
| Formula: | C3h7n1o2 |
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Soybean Protein Isolate (SPI) stands as a pivotal plant-based protein in the food industry, celebrated for its exceptional protein content-boasting up to 90% or more-alongside its remarkable nutritional profile. As a cholesterol-free alternative, SPI is among the elite plant proteins capable of substituting for animal proteins. It delivers 8 essential amino acids, high digestive efficiency, and numerous health advantages.
In food processing, Soybean Protein Isolate showcases a versatile array of functional properties: emulsification, gelation, foaming, oil absorption, and color blending. These attributes unlock a plethora of applications across meat, dairy, pasta, beverages, and more. For instance, SPI enhances meat products' texture, boosts yield, curtails costs, and elevates nutritional value. In dairy, it substitutes for milk powder, offering comprehensive nutrition. Within pasta, SPI augments bread volume, enriches color and taste, and extends shelf life.
The global market for Soybean Protein Isolate is on an upward trajectory, valued at approximately RMB 14.4 billion in 2022 and projected to reach RMB 17.7 billion by 2029, reflecting a CAGR of 3.2%. Key growth drivers include a surge in the global vegan population, rising demand for plant-based foods, and heightened awareness of soy protein's nutritional benefits.
Heat treatment is a crucial component in the production of Soybean Protein Isolates, significantly influencing their structural and functional characteristics. For example, high-temperature hygrothermal treatment can augment α-helix content while reducing β-fold content in SPIs, thereby enhancing solubility and emulsification, although it may compromise solution stability.
In the food industry, SPI can be integrated through various methods: dry addition, hydrated colloids, protein pellets, emulsions, or injections-each tailored to specific product and process requirements. In meat products, SPI improves texture, increases yield, lowers costs, and boosts nutritional value. This includes applications in ground, cubed, and simulated meat products, where SPI enhances water retention and gelling, refining texture and tissue characteristics.
In dairy products, Soy Isolate serves as a robust milk powder substitute, delivering complete nutrition. It finds use in specialized formulas, non-dairy beverages, and varied milk product forms, mirroring milk's nutrition while remaining cholesterol-free.
In pasta products, SPI addition amplifies bread volume, enhances crust color, and prolongs shelf life. In cookies and cakes, SPI improves water retention, curtails water loss, and augments sensory flavor and appearance.
Soybean Isolate Protein is a powerhouse of nutrition, containing all 8 essential amino acids, some surpassing FAO/WHO standards. Additionally, it is rich in essential fatty acids, phospholipids, and vital minerals like calcium and phosphorus, all beneficial to human health.
During food processing, soy isolates often undergo heat treatment, impacting their structural and functional properties. Research indicates that increasing heat treatment temperatures boost α-helical content and reduce β-folding content. High-temperature hygrothermal treatment reorganizes protein structures into soluble aggregates, influencing solubility and emulsification-crucial for SPI's food applications.
In conclusion, Soybean Isolate Proteins are poised for extensive application in the food industry, attributed to their superior nutritional value and multifunctional properties.
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