Application of soy protein isolate in food

Soy protein isolate(SPI)is a kind of full value protein food additive，which is produced from low temperature desolved soybean meal.Soybean protein isolate is an important plant protein product with rich nutrition and no cholesterol，

It is one of the few varieties of plant protein that can replace animal protein.It has been widely used in food and other industries，and its protein content is up to 90%.The digestibility and utilization rate can reach 93%~97%.

Soybean protein isolate contains 8 kinds of essential amino acids for human body，and some amino acids content exceeds the standard recommended by FA0/WHO.It is mainly composed of 11S and 7S globulins.Among the protein components，the eight kinds of essential amino acids for human body are relatively balanced，especially lysine content is the highest.

At the same time，it also contains a large number of essential fatty acids，phospholipids，rich calcium，phosphorus and other minerals that are beneficial to human health，and does not contain cholesterol.Its efficacy ratio is higher than that of meat.When mixed with other foods，it can significantly improve the nutritional value of the original food.

Application of soy protein isolate in meat products

Broken meat products belong to common meat products，and the use of soy protein isolate is small.For minced meat products such as meat cakes，meatballs，dumplings，steamed buns，and barbecues，they are usually processed by roasting，frying，steaming，and boiling.The processing temperature is high，and soy protein isolate is added by mixing，

It is mainly because of its good water absorption and oil absorption characteristics.As an additive，it can improve the texture of the product(reduce free fat).It can not only produce the same taste as meat，but also enhance the water retention，reduce the cooking shrinkage of the pie，improve the yield，reduce the cost，and improve the nutritional value of the product.

The application of block meat products refers to whole or large meat products，such as salted ham(Western style ham)，salted beef and other large meat products.

The integrity of muscle tissue is destroyed during processing.Therefore，soy protein isolate can be added to the salted brine，and the brine can be evenly diffused into muscle tissue through injection，rolling and other methods.The integrity of meat pieces can be maintained and the yield can be improved by cooperating with salt soluble meat protein.

The water retention and gelling properties of soy protein isolate are mainly used in processing，which can improve product texture，improve tissue characteristics(section，tenderness，taste)and surface morphology，reduce dehydration shrinkage，stabilize product yield and other functional characteristics.

The functional properties of soy protein isolate are used to manufacture various simulated meat products.These products have no meat or other meat substitutes，but they have the flavor and taste of natural meat products.They have the advantages of high protein，low fat，no cholesterol，and high nutritional value.

Chen Wen et al.studied the simplified technology of soy protein bionic meat，and the results showed that the addition of solvent and coagulant promoter was helpful to improve the quality of the bionic meat，and the pH value had a certain impact on the product quality.

Meng Xiangchen and others used soy protein isolate to replace part of meat.The results showed that 30%meat could be replaced by soybean protein and various emulsifiers，water retaining agents，stabilizers，etc.

Application of soy protein isolate in baked food

The application of soy protein isolate in bread When producing bread，adding no more than 5%soy protein isolate can increase the volume of bread，improve the skin color，and improve the sensory quality and nutritional value of bread

It has obvious effects(for example，it can increase the protein content，volume，texture，flavor and nutrition of bread products)，and also can extend the shelf life of products.

However，if the amount of soy protein isolate is too large(8%-12%)，it will affect the texture and sensory quality of bread，making the volume of bread smaller，the skin thicker，the color deeper，the texture harder，and the effect is poor.

Therefore，attention should be paid to the added amount of soy protein isolate.The addition of soy protein isolate can increase the water absorption of bread，increase the protein content of bread，improve the quality of bread，and have a certain protective effect on bread aging.

It is mainly used for improving the emulsibility of cake and improving the stability of foam system.Adding soy protein isolate in biscuits can improve the water retention of the product，prevent water loss，improve the sensory flavor and appearance of the product，and shorten the dough mixing time，

It makes the product easy to release the film，reduces the breakage of the product，and effectively improves the shelf life of the product.

Application of soy protein isolate in dairy products

Soybean protein isolate is a new type of functional additive.Adding to special formula milk powder is the development trend of milk powder processing industry.A certain proportion of soy protein isolate is added to milk powder to combine animal protein with plant protein.

Soybean protein and milk protein have similar isoelectric points，so it is feasible to produce double protein compound yogurt.Milk and soybean protein are the main raw materials.The flavor and taste of active lactic acid bacteria beverage made by fermentation of lactic acid bacteria are almost the same as those of ordinary yogurt，

It not only has the inherent characteristics of yogurt，but also complements animal and plant proteins，with a reasonable balance of nutritional structure.

Application in canned products

Soybean protein，also known as plain meat，contains more than 50%of protein and 8 kinds of amino acids necessary for human body.It is a high protein nutritious food.When it is processed into canned vegetable protein meat，it can become a food with high nutritional value that is portable，convenient to eat.