The applications of enzymes within soybeans deep processing
Soybean is one of the important food crops which has been cultivated for more than 5,000 years and rich in plant protein. Because of its rich nutrition and diversified uses, it plays an increasingly important role in our lives.
What are the soybean deep-processed products?
In addition to the common soybean oil, tofu, fermented bean curd, soy sauce, there are also soybean protein isolate, soybean lecithin, soybean peptides, complex amino acids, phosphatidylserine and so on.
How to effectively play the economic value of soybeans, the enzymes play the critical role which should not be underestimated.
Now we will dig into the role of biological enzymes in the deep processing of soybeans
The main product of soybeans is soybean oil. The first thing we think of in the production of soybean oil is to increase the oil yield. Because the fat in soybeans is deeply combined with protein, starch and other components, it is difficult to squeeze completely, resulting in high oil content in the by-product soybean cake and not fully extracted. Adding protease and amylase during the extraction process can increase the oil yield and shorten the extraction time.
The HVP (Plant Hydrolyzed Protein) produced from soy protein under the action of protease is mainly used to produce the base materials for high-grade condiments and nutrient-fortified food and meat flavor raw materials. It can avoid conflicts of religious beliefs and has the attributes of clean labels
Soybean protein isolate
Soy protein isolate (SPI) is a complete protein food additive produced from low-temperature desolved soybean meal. The protein content of SPI is more than 90%, contains nearly 20 kinds of amino acids and does not contain cholesterol which is one of the few varieties of plant protein to replace animal protein. The SPI is normally used in ham, protein powder, luncheon meat, artificial meat, and surimi products which we often eat. Adding cellulase and other enzymes in the production process can reduce the binding of these components to protein and increase the yield of SPI.
Soy polypeptides refer to the protein hydrolysate obtained by special treatment of soybean protein after being hydrolyzed by specific proteases under certain temperature and pH which is composed by a various of polypeptides with different molecules after the hydrolysis of soybean protein.
Compared with the original protein, soy peptides have excellent water solubility, water retention, foaming properties, and the amino acid composition is balanced and comprehensive, easy to be absorbed by the human body, can be completely solvated with other food ingredients, and maintain their original physical and chemical properties, and nutritional properties. We can see it in many nutritious foods, functional health foods, medical treatments and cosmetics.
Fermented soybean meal
The cheapest soybean product is soybean meal, which is also one of the most widely used protein feed ingredients. Soybean meal has many disadvantage factors such as unpleasant beany flavor, anti-nutritional factors, trypsin inhibitors and so on, which result in low utilization rate as a feed. Fermented soybean meal is obtained by processing soybean meal with protease, which improves the solubility and palatability, eliminates the influence of anti-nutritional factors, effectively improves the utilization value, and plays a greater role in feed and breeding industries
Soy peptone is produced from soy protein through proteolysis technology, which is used as a nitrogen source for fermentation and used in industrial microbial fermentation.
It is shown that ordinary and common soybeans have more applications with the help of enzymes.
Annzyme® provides professional enzyme solutions for deep processing of plant proteins for you, which are suitable for a variety of plant proteins to improve the protein comprehensive utilization value of plant materials.