Soybean is one of the main crops, because it has the characteristics of both edible oil resources and edible protein resources, and has high nutritional value. Soy protein is the most abundant protein in nature, and its amino acid composition and essential amino acid composition Similar, but also rich in calcium, phosphorus, iron, oligosaccharides and various vitamins. It is known as the “growth of gold”. Industrialized soy protein products include soy protein powder (SF), soy protein concentrate (SPC), soy protein isolate (SPI) and textured soy protein (TSP). [1]
Soy protein products include powdered soy protein powder and textured soy protein.
Powdered soy protein products are products rich in soy protein obtained by defatting, removing or partially removing carbohydrates as raw materials. Depending on the protein content, there are three types: 1) Soy flour, protein content 50-65% (on a dry basis); 2) Soy protein concentrate, with a protein content of 65-90% (on a dry basis), is obtained by physical modification of soy protein concentrate with emulsification and coagulation Functional products such as glue are called functional soy protein concentrate, 3) soy protein isolate, with a protein content of more than 90% (dry basis).
Textured soy protein is a product with a meat-like tissue structure obtained from powdered soy protein products through the extrusion and cooking process. Depending on the protein content, it can be divided into two types: 1) Textured soy protein flour, protein content 50-65% (dry basis), 2) Textured soy protein concentrate, protein content is about 70% (dry basis).
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