콩 단백질은 분말을 90% 분리한다

콩 단백질 분리 분말 (Soy Protein isolation Powder) 이란?

콩콩 분리 단백질은 콩 단백질 제품 중 가장 정제되고 순수한 것으로 단백질 함량이 90% 이상이다.콩 단백질 농축액과 비교하여 콩 단백질 분리 생성은 저온 콩 식사로부터 가용성 성분 (저분자량 콩 단백질, 가용성 당, 이소플라본, 사포닌 및 기타 가용성 성분)을 제거하지만 불용성 거대 분자 성분 (불용성 섬유 및 기타 잔류 물 등)도 제거합니다.대두 분리 단백질은 수분 유지 및 오일 유지, 유화, 기포, 용해도, 점탄성 및 기타 가공 특성이 우수합니다.육류, 유제품, 제과점, 영양제 및 기타 분야에 널리 사용됩니다.

그린스프링기술은 대두에서 기름, 셀룰로오스 등 불순물을 제거해 추출한 고함량 단백질 분말인 콩 단백질 아이솔레이트 파우더 90%를 공급한다.필수아미노산이 함유되어 영양소가 풍부하고 콜레스테롤, 퓨린, 편평인자가 없으며 에스트로겐 바이오플라보노이드를 양방향 조절하여 식품분야에서 널리 사용되고 있다.

2000년 설립된 그린스프링테크놀로지는 중국의 대표적인 생명공학 기업이다.체계적인 품질경영시스템을 갖추고 ISO, HACCP 등 품질기준에 따라 생산을 체계화하고 있습니다.Green Spring은 소스에서 완제품에 이르기까지 각각의 제품은 상세한 테스트 및 생산 보고서를 가지고 완벽한 추적 관리 시스템을 구축했습니다.Green Spring은 Halal, Kosher, COSMOS, BRC, IFS, FDA, ISO 및 기타 많은 인증을 획득했습니다.권위 있는 제3자 검사 보고서를 이용할 수 있습니다.

규격: 

규제:

EU 규정에 부합한다.

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.