| Name | VEGETABLEPROTEIN |
| Synonyms | VEGETABLEPROTEIN |
| Physical and Chemical Properties | nature brownish yellow to light brown fatty or waxy substance. The taste is mellow and mellow. Soluble in ether, hexane and chloroform. |
| Use | Plant protein is a kind of protein, derived from plants, nutrition, similar to animal protein, easy to be digested and absorbed by the human body, with a variety of physiological and health functions. Plant protein is an important source of human dietary protein. |
overview
plant protein is a kind of protein, the source is extracted from plants, nutrition and animal protein is similar, the most abundant plant protein is soybean.
features
vegetable protein is a plant food that can replace animal protein. It is rich in protein (dry basis content is 50%) and a variety of amino acids and dietary fiber. It is rich in nutrition and unique in flavor. Its fat content is lower than that of meat and does not contain cholesterol. It tastes more delicate than meat and is suitable for all ages. It is an ideal healthy bean product.
classification
From the perspective of nutrition, plant proteins are roughly divided into two categories: one is complete protein, such as soybean protein; the other is incomplete protein, and the vast majority of plant proteins belong to this category. Any protein that contains various essential amino acids and has an appropriate proportion is called complete protein; a protein that lacks any essential amino acid is called incomplete protein. When incomplete protein is used alone, the nitrogen balance and growth and development requirements of the body cannot be maintained.
traits
White Powder