Plant /Vegan/ Non-Animal Soy Protein Shake For Sport Nutrition

Soy protein is a plant protein. The amino acid composition of soybean protein and milk protein close, besides methionine slightly low, other essential amino acids were abundant, is a complete protein plant, in the nutritional value, can be equated with animal protein, the gene structure is the most close to human amino acids, so is the most with the vegetable protein.
Soy protein products have powdered soy protein productsand organized soybean products two.
1, powdered soy protein products: soybean as raw material by degreasing, removal or partial removal of carbohydrates and get rich in soy protein products, depending on the protein content is divided into three kinds:
(1) soybean protein powder , protein content 50~65% (dry basis);
(2) soybean protein concentrate SO in soybean protein concentrate was prepared by physical modification and having emulsion gel products and other functions called functional soy protein concentrate , the protein content of 90% (dry basis).
(3) soybean protein isolate  protein content of more than 90% (dry basis) above.
2, the organization of soy protein: powdered soy protein products as raw materials by extrusion cooking process with similar to the meat of the organization of the product, depending on the protein content is divided into two kinds:
(1) textured soy protein powder , protein content 50~65% (dry basis)
(2) textured soy protein concentrate, protein content of about 70% (dry basis).
Function
(1) commonly used in meat products: first, due to emulsification, water holding capacity; but can reduce production costs, does not affect the nutritional value of base.
(2) the amino acid content of soybean protein is high, adding to various foods can improve the egg quality.
(3) lipoxygenase in soy protein plays a role in flour bleaching
(4) reducing sugar containing soy protein in baked products can improve the color, add flavor.

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