大豆たんぱく分離粉90%
出典大豆
有効成分:大豆たんぱく分離
90%分析:
Testing Method: Kjeldahl決定
外観:淡黄色の微細な粉末
残留農薬:(ec) no 396/2005規格に準拠
- 記述
- データシート
- 証明書
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大豆たんぱく単離粉とは何ですか?
Soya bean isolate protein is the most refined and purest of all soy protein products, with a protein content of more than 90 percent. Compared with soy protein concentrate, the production of soy protein isolate removes soluble components (low molecular weight soy protein, soluble sugar, isoflavones, saponins, and other soluble components) from low-temperature soybean meal, but also removes insoluble macromolecular components (insoluble fibers and other residues, etc.). 大豆 isolate protein has excellent water retention and oil retention, emulsification, foaming, solubility, viscoelasticity, and other processing properties. It is widely used in meat, dairy, bakery, nutritional, and other fields.
グリーンスプリング技術用品大豆たんぱく分離粉 90%, which is a high content protein powder extracted from soybeans by removing oil, cellulose, and other impurities. It contains essential amino acids, rich in nutrients, no cholesterol, purine, no flatulence factor, has a two-way regulation of estrogen bioflavonoids, and has been widely used in the food field.
Founded in 2000, Green Spring Technology is a leading biotechnology company in China. We have a systematic quality management system and organize production according to ISO, HACCP, and other quality standards. Green Spring has established a perfect traceability system, each product from source to finished product has detailed testing and production reports. Green Spring has obtained Halal, Kosher, COSMOS, BRC, IFS, FDA, ISO, and many other certifications. Authoritative third-party inspection reports are available.
规格:
商品名
大豆たんぱく分離粉
ラテン語名
グリシンmax(鉄道l)Merr。
ソース
Soybean
有効成分
隔離良质な大豆タンパク
仕様
90%
Testing Method
Kjeldahl決定
外観
光黄色パウダーを
残留農薬
(ec) no 396/2005規格に準拠しています
法が定め
euの規制に準拠しています。
見積もりをお探しですか?Benefits:
Emulsification
The hydrophilic and lipophilic nature of soy protein powder determines that it has the property of emulsification stability. Soya protein is a surfactant, it can reduce the surface tension of both water and oil, and water and air, so it is easy to form a more stable emulsion. The emulsified oil droplets are stabilised by the proteins gathered on the surface of the oil droplets, thus forming a protective layer. This protective layer prevents the aggregation of oil droplets and the destruction of the emulsified state, thus stabilising the emulsion performance.
Water Retention
The water retention of soy protein plays an important role in meat production, especially in the processing of minced meat products, the ability to absorb, combine, and bind water, not only retains the juice of the raw meat but increases the taste and flavor of the product but also to increase the yield of the product.
Gelation
Soya proteins powder form a gelling structure in meat products when heated. This property improves the hardness, elasticity, flakiness and texture of meat products and has a significant effect on their water retention and chewiness. Gel formation is influenced by a number of factors, including heating time, temperature, and soy protein liquid concentration.
Hydration
Soya protein powder contains many polar groups along its peptide chain backbone, which are water-absorbent, water-retentive and swellable.
Oil Absorption
Soya proteins powder added to meat products can form emulsions and gel matrices to prevent fat from moving to the surface, thus playing a role in promoting fat absorption or fat binding, which reduces the loss of fat and juices during the processing of meat products and helps to maintain the stability of the shape.
Applications:
In the Food Field:
Soya isolate proteins have a stable emulsifying capacity, exhibit some viscosity at the right temperature and concentration conditions, and form gels in water. Soya isolate protein powders have a high usage rate in enema products, emulsified meat products, and low-fat meat products. In some meat product processing, soya isolate protein powder can bind more fat and reduce fat loss when processing raw materials at high temperatures and short heating times. In emulsified minced meat products, adding a certain percentage of soybean isolate protein can also play a role in stabilizing the emulsion. Adding soybean isolate protein to meatballs increases the penetration, hardness, and toughness of the product after heating and cooking.
In addition to improving the yield, textural properties, sensory properties, and other quality characteristics of meat products, soybean protein isolate powder will also bring some effects on other components of meat products, such as SPI and starch additions to the formation of most heterocyclic amines in the roasted pork system has a low dose to promote, and with the increase in the dose of the promotional effect gradually weakened.
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大豆タンパク質は、粉末を分離します90% coa