Knowledge: Soy Protein

Soy Protein

Isolated Soy Protein & Hydrolysed Vegetable Protein

Soybeans are a great quality protein because their amino acid content is similar to that in meat, and they are a good source of fiber, minerals, and complex carbs.

Isolated Soy Protein

Isolated soy protein is a protein that is purified from high quality non-GMO defatted soybean flakes, which makes its protein content as high as 90% and it does not contain other carbohydrates and fats. Because of this, it has a neutral flavour and will cause less flatulence than soy flours.

Isolated soy protein is a complete protein since it provides all of the essential amino acids for human nutrition. It is one of the least expensive sources of dietary protein. And can be important to many vegetarians and vegans. Other plant protein does not contain the complete nutritional value that soy does.

Isoflavones are one of the most studied bioactive compounds in soybeans, and are closely associated with proteins. Soy foods and soy-based infant formulas are rich sources of isoflavones, and contain about 3-5.1 mg/g protein. Isoflavones are the major soy phytoestrogens, including genistin, daidzin and glycitein. Both genistin and daidzin are conjugated to sugars and present as glycosides in soybeans and most of the soy foods in Western diets. Glycoside isoflavones cannot be absorbed in the body unless hydrolyzed and converted to aglycones, genistein and daidzein by intestinal microflora or in vitro fermentation. In addition, Daidzin or daidzein can be metabolized to equol by certain strains of intestinal microflora in the gastrointestinal tract. However, only 30–50% of the adult population can produce and excrete equol in the urine after daily ingestion of soy foods.

Hydrolysed Vegetable Protein (HVP)

For more than hundred years, Hydrolysed Vegetable Proteins have been used as ingredients in a wide range of foods, primarily as an agent to enhance food flavors. With the development of the Food Technology, BIONUTRICIA has expanded its product in turning Hydrolysed vegetable protein into powder that is suitable for manufacturing into a wide range of seasoning products.

HVP is made from single or combined plant-based protein sources, including soy, corn, and wheat. Protein molecules are long chains of amino acids linked together by peptide bonds. These bonds are broken to produce HVP using hydrochloric acid and then neutralized with sodium hydroxide, which leaves behind sodium chloride (table salt). This is followed by filtration, concentration and spray drying.\nOne of the amino acids in HVP is glutamic acid. Consumers are more familiar with glutamic acid in the form of its sodium salt monosodium glutamate, or MSG. Glutamic acid is giving the taste of umami, which is one of the five basic tastes that has been described as meaty and savory. This is why this flavor enhancer has traditionally been consumed in many Asian countries.

HVP is often used as condiments, and can also be used as flavor enhancers in soy sauce, soups, meat products and snack foods. HVP can also increase the nutrition of food, as it has 8 essential amino acids that are indispensable to the human body, as well as other amino acids.
In response to negative side effects reported in regards to MSG, manufactures have increasingly relied on HVP as an alternative to providing the desired organoleptic properties of the end product. Due to the similar amino acid present in HVP and MSG, consumers may perceive HVP as a healthier alternative to MSG because it is made from vegetable proteins.

Uses:

Isolated soy protein powder is the perfect option when someone needs fuel throughout the day or as a protein boost after workout. They are unflavoured meaning can be added to any recipes, favourite shakes, smoothies, or the production of baked goods. Including isolated soy protein in pregnancy diets is also an alternative for lactose intolerant mothers. For individuals who want to replace animal based foods that contain saturated fats, isolated soy protein also acts as a good substitute since it is top in the plant-based protein list.

It is a good emulsifying agent due to the natural presence of soybean lecithin. So it can mix oil and water to become an emulsion for wider application. It also provides good gel strength. In food application, it can be added in gravy or meat products to hold water and preserve the taste and flavour of meat products. Soy isolates are mainly used to improve the texture of meat products, but are also used to increase protein content, to enhance moisture retention, and as an emulsifier.

We provide practical, easy & consistent on food processing application.

Fresh natural flavor extract powder for Bakery & Beverage.


Vegan, Non-GMO, No Fillers, No Flavors, No Additives, No Artificial Colors, Soy and Gluten Free, Lab Tested for Authentic & Active Compound

High Standard Product Quality Control​

HEALTH BENEFITS

Lowers cholesterol level

In vivo study on the effects of soy protein isolate (SPI) consumption on serum lipids in adults with diet-controlled type 2 diabetes
Subject Adults with diet-controlled type 2 diabetes (n = 29)
Duration 57 days
Dosage
  • Consume 2 treatment protein powder packets at separate times each day at least 4 hours apart
  • SPI (80 mg/d aglycone isoflavones) or milk protein isolate (MPI) (0mg/d aglycone isoflavones)
Group
  • SPI
  • MPI
Parameters analyzed
  • Auto-analyzer (Synchron CX Systems, Beckman Coulter)
  • Nephelometry using a Behring Nephelometer ProSpec System Assay Loader
Outcomes Visible benefits

  • Serum LDL cholesterol was significantly reduced following consumption of SPI compared with MPI (P = 0.04).
  • The ratios of LDL cholesterol:HDL cholesterol and apolipoprotein B:apolipoprotein A-I were significantly reduced following consumption of SPI compared with MPI (P ≤ 0.05).
Functions SPI consumption helps to reduce LDL cholesterol, the ratios of LDL cholesterol:HDL cholesterol and apolipoprotein B:apolipoprotein A-I.

Boost energy and muscle growth

In vivo study on the effects of green tea combined with isolated soy protein on increasing muscle mass and exercise performance in resistance-trained mice
Subject 8 weeks old male ICR mice (n = 32)
Duration 28 days
Dosage
  • 5.13 g/kg ISPG daily
  • 5.13 g/kg distilled water daily
Group
    • Sedentary control group (SC)
    • Isolated soy protein with green tea group (ISPG)
    • Resistance training control group (RT)
    • Isolated soy protein and green tea combine with resistance training group (ISPG + RT)

Parameters analyzed
  • Forelimb Grip Strength
  • Exercise Endurance Test
Outcomes Visible benefits

  • ISPG and RT significantly increased grip strength and relative grip strength (p < 0.05) compared to the sedentary group.
  • The swimming time of the ISPG + RT group was significantly greater than the SC group (p = 0.0050), but there was no significant difference between the ISPG, RT and SC groups. Only the ISPG effect could improve endurance exercise capacity (p = 0.0010).
Functions ISPG combined with RT improves the performance of the forelimb grip strength, muscle strength, muscular endurance test and exhaustive-swimming test.


Effect of ISPG and resistance training on (A) absolute forelimb grip strength and (B) relative forelimb grip strength (%). All data are expressed as the mean ± SEM of 8 mice/group. Different superscript letters (a, b, c) above bars are significantly different at p < 0.05. If any letter is the same, it means that the difference between groups is not significant.

Effect of ISPG and resistance training on exhaustive swimming time. Data are expressed as the mean ± SEM of 8 mice/group.


Effect of ISPG and resistance training on (A) muscle strength and (B) muscular endurance test. Data are expressed as the mean ± SEM of 8 mice/group.

May reduce risk of gestational diabetes mellitus (GDM) in pregnant women

In vivo study on the association between soy intake and risk of gestational diabetes mellitus in pregnant women
Subject Pregnant women between 13 and 24 weeks of gestation (n = 224)
Duration 7 months
Group
  • Control group (≥40 g soy intake/day)
  • Insufficient group (< 40 g soy intake/day)
Parameters analyzed Semi-quantitative food frequency questionnaire
Outcomes Visible benefits

A total of 36 pregnant women were diagnosed with GDM. The incidence of GDM in the insufficient group was 12.5% higher than that in the control group (χ2 = 6.409, P = 0.011).

Functions Insufficient soy intake may increase the risk of GDM, suggesting adequate soy intake may have a beneficial role in the prevention of GDM.

Isolated Soy Protein Powder

  • Lowers cholesterol level
  • Boosts muscle growth
  • Energy Booster
  • Pregnancy Tonic
  • Vegan
  • Non-GMO
  • Alcohol Free
  • Sugar Free
  • No Artificial Colors
  • Gluten-Free

Hydrolysed Vegetable Protein Powder (Natural Healthy Food Seasoning)

  • Natural fermented soy hydrolysed vegetable protein as natural food seasoning (to replace MSG)
  • Enhances the deliciousness of the food
  • Condiments
  • Flavor enhancers in soups, meat products and snack foods
  • May reduce risk of gestational diabetes mellitus (GDM) in pregnant women
  • Vegan
  • Non-GMO
  • Alcohol-Free
  • Sugar Free
  • No Artificial Colors
Plant-based protein powder