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Application of Soy Protein Isolate in Food

Author: Site Editor     Publish Time: 2022-02-28      Origin: Site

Soy protein isolate (SPI) is a soy protein with a protein content of more than 90%. Its in-depth research and application in the field of health care products have attracted much attention in recent years. SPI contains a large amount of elements such as C, H, O, N, S and P, and a small amount of trace elements such as Zn, Mg, Fe and Cu. Rich in amino acids, it contains a lot of glycine, aspartic acid, glutamic acid, lysine and tryptophan. It can provide a variety of amino acids needed by the human body, and is widely used in meat products, film products, and flour products industries.

1. Application of soy protein isolate in meat products

SPI is widely used in meat products. It can not only be added to meat products as a non-functional additive to replace some meat products, but also can be used as a functional additive to improve the quality of products, that is, to improve the nutritional content of meat products; from a nutritional point of view, SPI is considered Using in meat products can improve the disadvantages of high calorie, high cholesterol, high sugar and low vitamins in meat products. Sun Jian et al. showed that SPI can significantly increase the hardness of pork products through a composite rotating experimental design; SPI can be used in the production of pork products to improve the quality of pork products without affecting the chewiness of the products. Gao X and other studies have shown that adding an appropriate amount of SPI has a significant effect on improving the quality of ham.

2. Application of Soy Protein Isolate in Membrane Products

At present, film products are mainly used in the food packaging industry. As a protective barrier film for food in food packaging, the safety, stability and degradability of packaging bags are the focus of attention. With the enhancement of people's awareness of environmental protection and the concept of health, non-toxic, harmless and degradable packaging materials made of natural biological materials have become a research hotspot in the field of packaging. This membrane has many excellent properties, such as good physical and mechanical properties, good ductility and easy processing; good air tightness and permeability resistance; can be degraded by microorganisms or edible, no pollution to food and the environment , green safety. Chen Shanshan et al. used SPI as a film-forming raw material, and added sunflower seed shell nanocellulose and chitosan to SPI to make a mixed edible film. The research shows that the compatibility between different film-forming materials is good, which improves the technical support for the application of soybean protein isolate film in the food industry.

3.Application of soy protein isolate in flour products

The amino acid composition of SPI is consistent with the amino acid composition recommended by the World Food and Agriculture Organization and the World Health Organization. In particular, the efficacy of SPI in promoting human development and enhancing immune function has further increased the application of SPI. And the content of lysine in SPI to improve the function of central nervous tissue is higher than that of other cereal products. Adding SPI to pasta products can increase the nutritional content of pasta products and improve the elasticity, water absorption and toughness of pasta products. And extend the shelf life of pasta products and reduce the loss of goods. Li Liangliang et al. studied the alleviating effect of adding SPI to steamed bread products on steamed bread regeneration. Studies have shown that adding SPI to steamed bread products can effectively slow down the starch retrogradation of frozen steamed bread. Delaying the quality reduction during the storage process of the steamed bread increases the storage time of the steamed bread product, reduces the phenomenon of quality degradation during the storage process, and at the same time obtains a higher sensory evaluation.

SPI is also widely used in other aspects. Adding SPI and sodium alginate to prepare lycopene micelles can improve the stability of lycopene micelles, and the release process is stable and the release effect is good. SPI can be used as a good carrier in the food and pharmaceutical industries.

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