大豆异构蛋白

Brief Overview

Soy protein isolate is made from soy meal with moisture, fats and carbohydrates removed. Its protein content is 90%, the highest among all other soy products like textured soy flour and soy concentrate. Due to the low fats and carbohydrate content, the taste of soy protein isolate is milder and more neutral than the normal soy flour. It is widely consumed and utilised in the food industry as it caters to people who are lactose intolerant and is gluten-free. Besides possessing the health benefits offered by all soy products, it also reduces flatulence, a common symptom of consuming other soy products.

Manufacturing Process

Soybeans are first grinded into powder to form soy flour. After which, it is dehydrated at pH 9 and below. In doing so, the insoluble solids are also removed. The supernatant liquid is then acidified to pH 4-5. Protein curd is then precipitated and separated by centrifuging the supernatant liquid. The curd is then neutralised with alkali before drying to form soy protein isolate. Soy protein isolate can also be lecithinated to increase its nutritional value.

Food Industry

Soy protein isolate is widely used in the food industry. It is commonly used as an emulsifier in food products and is often added to meat products for better texture. Due to its mild and neutral taste, soy protein isolate is added to food products like bread, infant formula milk and beverages as a supplement to increase the nutritional value without altering the taste of the food products. It is also popularly incorporated into gluten-free diets and serves as a good alternative for people with lactose intolerance.

Animal Feed Industry

Soy protein isolate is used as feed raw material. It is a source of phosphor, isoflavines, protein and easily digestible amino acids for animals. It is also milk replacement in feed for young animals.