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How Many Properties Does Soybean Peptide Have?

Dec 23, 2019

Soy peptide is a soybean deep-processed product with high nutritional value and good function. Soybean peptide powder has good nutritional properties and physiological functions, and has become a raw material with development value in the fields of food, medicine and cosmetics. The United States and Japan committed to research and application earlier and have been used in a variety of foods and beverages, such as sports foods and baked goods.

soybean peptide powder

◆ Fermentation promotion

Soybean peptide powder can promote the proliferation and metabolism of lactic acid bacteria, bifidobacteria, yeast and other microorganisms, and it can also promote and enhance the gas production of baker's yeast. However, the amino acids and soybean proteins with the same composition do not have this function. This characteristic of soybean peptides can promote the reduction of phytic acid content in soybean peptides, instead of lifting the inhibition of mineral absorption. The function and form a soluble chelate with inorganic ions, which is beneficial to the absorption of minerals. In combination with other nutritional ingredients, according to the physiological characteristics and nutritional requirements of different populations, develop various functional health foods to enhance the absorption of essential amino acids and Ca, Fe, Zn, etc.

◆ Antitumor function

ParkAhmee et al. found that soy peptides can effectively inhibit the growth of H. pylori and thereby reduce gastritis and cancer caused by H. pylori, but have no inhibitory effect on E. coli.

◆ Antioxidant function

The antioxidant effect of soybean peptides is related to the amino acid composition of the resulting peptide substitutions. Separation of some antioxidant doping has a common feature, that is, it contains substituted histidine and tyrosine. It is composed of 5 to 16 amino acid residues and has a relative molecular mass of 600 to 1 700. The oxidation resistance shown is mainly due to the elimination of free radicals or chelation of metal ions by histidine and tyrosine.

About the production technology and technology of soybean peptide powder, there are still some problems that need to be solved, such as improving the production method to reduce the cost of soy peptides, reducing the bitter substances produced, which have limited the promotion and application of soy peptides in some aspects. Through the development of science and technology, the yield and quality of soybeans have been continuously improved. But the flavor will be greatly improved, and it will have broad application prospects in the food industry. It can be used to develop sports food, health food, and functional food.

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