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1.What is Soy Protein Isolate?

Soybean isolate protein is in low-temperature conditions will be soybean meal (remove oil and water-soluble non-protein components) into the alkaline solution leaching, and then precipitation, washing, drying to get the protein content of more than 90% of the protein powder, the structure and properties of the basic instead of pure soy protein. Soy protein isolate has nearly 20 kinds of amino acids, and contains essential amino acids. It is rich in nutrition, does not contain cholesterol, and is one of the few varieties of plant protein that can replace animal protein. Soy protein is a series of amino acids combined by peptide bonds into a high molecular organic polymer, which is mainly composed of serum protein and globulin, of which serum protein accounts for about 5%, globulin accounts for about 90%. There are two ways to categorize the forms in which soybean isolate proteins exist, one is based on the classification method of sedimentation index. After high-speed centrifugation, soybean proteins are classified into 4 levels according to centrifugal sedimentation index: 2S, 7S, 11S and 15S, of which 7S and 11S are the main components.

2.How is Soy Protein Isolate produced?

Wash: Add water in the ratio of 1 (curd) :4 into a holding tank and stir. Dissolve the salt and ash in the curd in water. Salt and ash in the curd are dissolved in water. Separation: The curd in the storage tank is fed into a centrifuge for separation. Water discharge The water is discharged into the wastewater treatment plant to meet the standard, and the curd is returned to the neutralization tank. Neutralization: Add alkali to the neutralization tank to adjust the pH of the curd to 7. Sterilization: After neutralization, the curd is utilized for sterilization. The neutralized curd is instantly sterilized and dried at a high temperature of 140C0: the sterilized curd is sent to the drying tower. The dissolved curd is fed into the drying tower and dried under the condition of 180C0. Dissolving and drying. Screening: Preliminary screening of the dried soybean isolate. Make 98% pass Pass the 100 mesh standard sieve. Ultra-micro pulverization: The product is pulverized by special ultra-micro pulverizer to make 90% of the product pass through 200 mesh standard sieve. Passes 200 mesh standard sieve Pelletizing: The product is then pelletized by the pelletizing equipment, making the product uniform in particle size.

3.How is Soy Protein Isolate stored and distributed?

Store under dry inert gas, keep container tightly closed, store in a cool, dry place Packed in galvanized iron drums. Store in a cool, ventilated place. The storage should be dedicated and not mixed with other items. Pay attention to fire prevention. Polymerization inhibitor should be added before storage and transportation. Before transportation, check whether the packing container is complete and sealed, and make sure the container is not leaking, collapsing, falling or damaged during transportation. Strictly prohibit mixing and transporting with oxidizing agents, acids, alkalis, edible chemicals and so on. The transport vehicle and ship must be thoroughly cleaned and sterilized, otherwise it is not allowed to ship other items. When transported by ship, the fitting position should be far away from bedrooms, kitchens, and isolated from the cabin, power supply, fire source and other parts. Road transportation should follow the prescribed route.

4.What is Soy Protein Isolate used for?

Soybean isolate proteins are surfactants that reduce the surface tension of both water and oil, and water and air. It is easy to form stable emulsions. In the production of baked food, frozen food and soup food, the addition of soybean isolate protein as an emulsifier can stabilize the state of the product. Isolated protein added to meat products, can form an emulsion and gel matrix to prevent the fat to the surface of the movement, and thus play a role in promoting fat absorption or fat binding, can reduce the loss of fat and juice in the processing of meat products, and help to maintain the stability of the appearance of the isolated protein oil absorption rate of 154%.