Soy Protein

Soy protein is a protein that is isolated from soybean. It is made from soybean meal that has been dehulled and defatted. Dehulled and defatted soybeans are processed into three kinds of high protein commercial products : soy flour, concentrates, and isolates. Soy protein isolate has been used since 1959 in foods for its functional properties. Recently, soy protein popularity has increased due to its use in health food products, and many countries allow health claims for foods rich in soy protein.

Soy protein is generally regarded as particles called protein bodies, which are estimated to contain at least 60–70% of the total soybean protein. Upon germination of the soybean, the protein will be digested, and the released amino acids will be transported to locations of seedling growth. Soybeans contain a small but newly very significant 2S Albumin storage protein. Legume proteins, such as soy and pulses, belong to the globulin family of seed storage proteins called legumin and vicilins, or in the case of soybeans, glycinin and beta-conglycinin. All grains, except for oats, contain a third type of storage protein called gluten or prolamin. Soybeans also contain biologically active or metabolic proteins, such as enzymes, trypsin inhibitors, hemagglutinins, and cysteine proteases very similar to papain. The soy cotyledon storage proteins, important for human nutrition, can be extracted most efficiently by water, water plus dilute alkali (pH 7–9), or aqueous solutions of sodium chloride (0.5–2 M) from dehulled and defatted soybeans that have undergone only a minimal heat treatment so the protein is close to being native or undenatured. Soy protein contains phytoestrogens, which bind to estrogen receptors in the body.

Read more about Soy Protein:  History, Food Uses, Functional Uses, Production Methods, Product Types, Nutrition, Role in The Growth of The Soybean Plant, Health, See Also

Other articles related to "soy protein, soy, protein":

Soy Protein - See Also
... Edible protein per unit area of land Soybeans Soy milk Soy allergy. ...
Solae (company)
... Solae LLC (which trades as The Solae Company) is an international soy ingredients supplier based in St ... The company develops food, feed and industrial ingredients, focusing on soy ... used in more than 80 percent of all clinical research on soy protein ...
Soy Allergy - Food Sources of Soy Protein
... Many fast-food restaurants commonly use soy protein in hamburger buns (soy flour), hamburger meat (soy protein) and hydrolyzed vegetable protein (HVP) in sauces ... On their respective websites, McDonald's and Burger King list soy flour as an ingredient in their hamburger buns ... breads, doughnuts, doughnut mix and pancake mix commonly contain soy flour ...
Tofu - Nutrition and Health Information - Protein
... Tofu is relatively high in protein, about 10.7% for firm tofu and 5.3% for soft "silken" tofu with about 5% and 2% fat respectively as a percentage of weight ... Louis, Missouri (the PTI division of DuPont), concluded that soy protein is correlated with significant decreases in serum cholesterol, Low Density ... Soy phytoestrogens (isoflavones genistein and daidzein) absorbed onto the soy protein were suggested as the agent reducing serum cholesterol levels ...

Famous quotes containing the word protein:

    Firm-style bean curd insoles cushion feet, absorb perspiration and provide more protein than meat or fish innersoles of twice the weight. Tofu compresses with use, becoming more pungent and flavorful. May be removed when not in use to dry or marinate. Innersoles are ready to eat after 1,200 miles of wear. Each pair provides adult protein requirement for 2 meals. Insoles are sized large to allow for snacks. Recipe booklet included.
    Alfred Gingold, U.S. humorist. Items From Our Catalogue, “Tofu Innersoles,” Avon Books (1982)