soya protein isolated
SOY PROTEIN ISOLATE
CAS: 9010-10-0
Molecular Formula:
soya protein isolated - Names and Identifiers
| Name | SOY PROTEIN ISOLATE |
| Synonyms | Soya protein SOY PROTEIN ISOLATE ISOLATED SOY PROTEIN soya protein isolated Isolated Soy Protein protein |
| CAS | 9010-10-0 |
| EINECS | 232-720-8 |
soya protein isolated - Physico-chemical Properties
| Storage Condition | Room Temprature |
soya protein isolated - Use
Open Data Unverified Data
Emulsibility
Soy protein isolate is a surfactant that can reduce the surface tension of water and oil, as well as the surface tension of water and air. Easy to form stable emulsion. Adding soy protein isolate as an emulsifier in the production of baked, frozen, and soup foods can stabilize the product's state.
Hydrability
Soybean protein isolate, along its peptide chain skeleton, contains many polar groups, thus possessing water absorption, water retention, and swelling properties. The water absorption of protein isolate is much stronger than that of concentrated protein, and it is almost unaffected by temperature. Protein isolate also has the ability to maintain water during processing, with a maximum water retention capacity of 14g water/g protein.
Oil absorption
When protein isolate is added to meat products, it can form emulsion and gel matrix to prevent fat from moving to the surface, thus playing a role in promoting fat absorption or fat binding, reducing the loss of fat and juice during meat product processing, helping to maintain the stability of the appearance. The oil absorption rate of protein isolate is 154%.
Gel
It enables the separation of proteins with high viscosity, plasticity, and elasticity, which can be used as a carrier for both water and flavoring agents, sugars, and other complexes, which is extremely beneficial for food processing.
Foaming property
Among soybean proteins, isolated proteins have the best foaming properties. By utilizing the foaming properties of soybean proteins, food can be endowed with a loose structure and good taste.
Conjunctival sex
After mincing the meat, a mixture of separated protein and egg protein is coated on its fiber surface to form a thin film, which is easy to dry, prevents odor loss, facilitates the rehydration process, and provides a reasonable structure for the rehydration product.
Last Update：2024-04-09 21:40:26
soya protein isolated - Form of existence
Open Data Unverified Data
Soybean protein is a high molecular organic polymer composed of a series of amino acids bound through peptide bonds. It is mainly composed of albumin and globulin, with albumin accounting for about 5% and globulin accounting for about 90%.
There are two classification methods for the existing forms of soybean protein isolate, one based on the sedimentation index. After high-speed centrifugation, soybean protein is divided into four levels according to the sedimentation index: 2S, 7S, 11S, and 15S. Among them, 7S and 11S are the main components and also the main components of globulin, accounting for about 70% of the total protein. They play a very important leading role in the functional characteristics of soybean protein isolates. Another classification method is based on immunological characteristics. It can be divided into four categories: a-concentrated globulin (approximately 15%), 13-concentrated globulin (approximately 28%), ^ y-concentrated globulin (approximately 3%), and soluble globulin (approximately 40%).
Last Update：2024-04-09 19:43:38
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CAS: 9010-10-0
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Product Name: SOY PROTEIN ISOLATE Request for quotation
CAS: 9010-10-0
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