대두 단백질 분말 60%

대두 단백질 분말 (대두단백분말 (콩 단백질 Powder)) 이란?

콩 단백질은 식물 단백질의 일종으로 아미노산 조성은 메티오닌이 약간 낮은 것을 제외하고는 우유 단백질과 비슷하고, 나머지 필수 아미노산 함량은 더 풍부한 식물성 완전 단백질이다.콩 단백질의 아미노산 조성은 필수 아미노산과 비슷하며 칼슘,인, 철분, 올리고당, 각종 비타민 등도 풍부하다.근육 합성에 중요한 역할을 하는 분지사슬 아미노산 (BCAA)도 풍부하다.

녹색 스프링테크놀로지는 non-GMO 대두, 콜레스테롤 프리, 유산균 프리로 만든 대두 단백질 분말 60%를 공급하며 식품산업은 물론 다른 산업에서도 널리 사용되고 있다.

2000년에 설립된 Green Spring Technology는 천연, 안전, 유기농 식물 추출물을 고객에게 제공하기 위해 최선을 다하고 있습니다.우리는 품질경영시스템을 엄격하게 실행하고 ISO, HACCP 및 기타 품질 기준에 따라 생산을 조직합니다.당사의 제품은 EC396, 2023/915, 최고 용매 잔류 기준 등 국제 최고 기준에 따라 제조됩니다.Green Spring은 Halal, Kosher, COSMOS, BRC, IFS, FDA, ISO 및 기타 많은 인증을 획득했습니다.권위 있는 제3자 테스트 보고서를 사용할 수 있습니다.

규격: 

규제:

EU 규정에 부합한다.

Benefits:

Gelability

Gelling ability is one of the most important attributes of soy protein, which gives it high viscosity, plasticity, and elasticity, and it can be used as a carrier for water as well as for flavor additives, sugar, and other compounds in product applications, which is extremely beneficial for food processing. There are many ways to form gels, such as heat induction, the addition of salt, the addition of enzymes, etc., all of which can make the protein form gels. Gelation is affected by a variety of factors, such as subunit composition, surface hydrophobicity size, sulfhydryl content, etc. In addition to this, the concentration of protein amount, heating temperature, pH, ionic strength, etc. is also an important element that affects the role of gelation.

Emulsifying Properties

Soya protein molecules have the characteristic structure of emulsifiers, i.e. amphoteric structure, containing both hydrophilic and lipophilic groups in the molecule. In an oil-water mixture, the hydrophilic polypeptide part of the soy protein molecule spreads towards the lipid phase and the polar part towards the water phase. When soy protein is used in food processing, it aggregates at the oil-water interface. It reduces its surface tension and promotes the formation of oil-water emulsions.

Water Absorption and Water Holding

Soy protein molecules contain many polar groups, in contact with water molecules, hydration occurs and shows the ability to absorb and hold water, which can improve the taste of food, but also to maintain the wetness of food, and improve food quality. Soy protein in the product of bread, pastry, and meat products, can improve product quality and taste.

Maintaining Bone Health

Soya protein is rich in calcium and vitamin D and is essential for bone health. Moderate intaking of soya protein can help prevent osteoporosis and fractures and promote bone growth and repair.

Lowering Cholesterol

The plant fiber and isoflavones in soy protein help lower cholesterol levels. Moderate intaking of soy protein reduces the level of low-density lipoprotein cholesterol (LDL-C) while increasing the level of high-density lipoprotein cholesterol (HDL-C), thus reducing the risk of cardiovascular disease.

Improves Blood Sugar Control

The fiber and isoflavones in soya protein enhance insulin sensitivity and help control blood sugar levels.

Provides Antioxidants

The isoflavones in soy protein have strong antioxidant properties that can help scavenge free radicals and reduce the damage caused by oxidative stress. Moderate intake of soy protein can provide antioxidant protection and help prevent the onset of chronic diseases.

Applications:

In the Food Field:

Soya protein powder is widely used in a variety of foods, such as fruit juices, cheese, bread, and food bars. Soya protein is effective in reducing high cholesterol in people with high cholesterol. Soy protein drinks in the arginine content than milk, and their arginine and lysine ratio is also more reasonable; the lipids and linoleic acid are extremely rich and do not contain cholesterol, which can prevent cardiovascular disease in adulthood. Rich lecithin can remove excess sterols in the blood, ‘vascular scavenger’ reputation. Soya protein drinks are easier to digest and absorb than milk. Milk in the stomach is easy to form large and hard lumps, while soy milk in the stomach is formed into small slices, and is fluffy, not hard, which can make it easier to digest and absorb.