Here we focus on the soy protein isolate production line.
Soy protein isolate is a full-price protein food additive produced from low temperature desolved soybean meal. Soy protein isolate has a protein content of more than 90%, nearly 20 kinds of amino acids, and contains essential amino acids. It is rich in nutrients and contains no cholesterol. It is one of the few alternative animal protein varieties in plant protein.
Soy 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 the existence form of soy protein isolate, one is based on the classification of sedimentation index. After high-speed centrifugation, soybean protein is divided into 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 70% of the total protein. The functional properties of soy protein isolates play an important leading role. The other is a classification based on immunological properties. Can be divided into a-concentrated globulin (about 15%), 13-concentrated globulin (about 28%), ^y-concentrated globulin (about 3%), soluble globulin (about 40%) 4 class
The choice of the soy protein production line process must be correct. Choosing a route is a critical step in producing a product.
Here we focus on the soy protein isolate production line.
Soy protein isolate is a full-price protein food additive produced from low temperature desolved soybean meal. Soy protein isolate has a protein content of more than 90%, nearly 20 kinds of amino acids, and contains essential amino acids. It is rich in nutrients and contains no cholesterol. It is one of the few alternative animal protein varieties in plant protein.
Soy 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 the existence form of soy protein isolate, one is based on the classification of sedimentation index. After high-speed centrifugation, soybean protein is divided into 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 70% of the total protein. The functional properties of soy protein isolates play an important leading role. The other is a classification based on immunological properties. Can be divided into a-concentrated globulin (about 15%), 13-concentrated globulin (about 28%), ^y-concentrated globulin (about 3%), soluble globulin (about 40%) 4 class
The choice of the soy protein production line process must be correct. Choosing a route is a critical step in producing a product.
