hydrolyzed wheat protein is a nutrient that is often added to foods. What is hydrolyzed wheat protein used for? What are the characteristics of hydrolyzed wheat protein?
l What is vital wheat gluten
l What are the characteristics of hydrolyzed wheat protein
l What is hydrolyzed wheat protein used for
What is vital wheat gluten
When the heat dough is kneaded and washed in water, part of its starch granules and bran particles are separated from the dough and become suspended, the other part is dissolved in water, and the remaining part is a lumpy rubber-like substance called gluten. Unlike other proteins, wheat gluten is less sensitive to heat and needs to be heated to about 80°C to gel. This shows that most of the molecules in the gluten are S-S cross-links, that is, the gluten protein is composed of a firm tertiary or quaternary structure. Therefore, if the S-S cross-links of gluten are cut with a reducing agent, its thermal sensitivity is significantly improved.
What are the characteristics of hydrolyzed wheat protein
1. Gliadin has ductility, glutenin has elasticity, and can form a network structure with water, so it has excellent viscoelasticity, extensibility, water absorption, liposuction and emulsification, film forming characteristics and light mellow or slightly grainy flavor. and other unique physical properties.
2. The gliadin molecule in wheat protein is spherical, with a relatively small molecular weight (25,000-100,000), with extensibility, but small elasticity; glutenin molecules are fibrous, with a relatively large molecular weight (above 100,000), with elasticity , but the extension is small. The combined action of these two makes wheat protein a unique viscoelasticity that other plant proteins do not have.
What is hydrolyzed wheat protein used for
1. Some of the polypeptides generated by incomplete hydrolysis of wheat protein have certain physiological activities, such as inhibiting hypertension and improving immunity.
2. wheat protein has a wide range of uses in food, and can be used as food preservation agent, emulsifier, foaming agent, chewing gum base, used in wine, edible artificial casing, cheese, acidic beverage, edible thin film, protein film Processing of food, baked goods, breakfast cereals, pet food and meat products.
3. Utilizing wheat gluten enhances dough strength, retains gas and controls expansion for consistent bread volume. The water absorption and retention properties of wheat gluten improve product yield, keep bread soft, extend shelf life, enhance natural taste, etc., and can produce a variety of high-quality bread products.
4. To produce dried noodles, add 1% to 2% active gluten, because the dough is well formed, the softness is increased, and the gluten strength is increased, so the production is convenient and the touch is improved. It is used to produce boiled noodles, which can improve the yield of boiled noodles, prevent noodles from being too soft or broken, and delay the extension of noodles.
If you are looking for a good quality and reasonable price of hydrolyzed wheat protein,Xinrui Group can provide you with the best
With the deepening of people's understanding of healthy food, Soy Protein Isolate is more and more popular. What are some examples of SPI applications in the food industry? What are the advantages of Soy Protein Isolate?
l What is Soy Protein Isolate?
l Application of Soy Protein Isolate in Meat Products
l Application of Soy Protein Isolate in Baked Food
Soybean protein isolate is a full-value protein food additive produced from low-temperature desolubilized soybean meal.Soy Protein Isolate is an important vegetable protein product, which is rich in nutrients and does not contain cholesterol. One of the varieties of protein, it has been widely used in food and other industries, and its protein content is as high as 90%. The digestibility and utilization rate can reach 93% to 97%. Soybean protein isolate contains 8 kinds of essential amino acids and some amino acids exceed the standard recommended by F A O /WHO. It is mainly composed of 11S and 7S globulin, and the protein composition is essential Eight kinds of amino acids are relatively balanced, especially lysine content is the highest.
At the same time, SPI also contains a lot of essential fatty acids, phospholipids, and minerals such as calcium and phosphorus that are beneficial to human health, and does not contain cholesterol. Its efficacy ratio is higher than that of meat. When mixed with other foods, it can significantly improve the nutritional value of the original food.
1. Minced meat products belong to the general public meat products, and the use of Soy Protein Isolate is small. For minced meat products such as meat patties, minced meatballs, dumplings and steamed buns, they are usually processed by roasting, frying, steaming and boiling. The processing temperature is high. It has good oil absorption properties.
2. Soy Protein Isolate can be used as an additive to improve product texture (reduce free fat). It can not only produce meat-like taste, but also enhance water holding capacity, reduce pie cooking shrinkage, improve yield, and reduce costs. At the same time, it can improve the nutritional value of the product.
When producing bread, adding no more than 5% Soy Protein Isolate can increase the volume of bread, improve the color of the skin, and have obvious effects on the sensory quality and nutritional value of bread (for example, it can make bread products The protein content increases, the volume increases, the texture is soft, the flavor is good, and the nutritional supplementation effect is obvious), and the shelf life of the product can also be extended; but if the amount of Soybean protein isolate added is too large (8%-12%), it will affect The tissue state and sensory quality of the bread will reduce the volume of the bread, thicken the skin, deepen the color, and harden the texture, and the effect is not good. Therefore, when using, the amount of Soybean protein isolate should be paid attention to.
If you are looking for a good quality and reasonable price of soybean protein isolate products,Xinrui Group can provide you with the best
Why are soy fiber dietary thought to be so good for health? What are the characteristics of soy dietary fiber? What is the function of SPI?
l What is soy dietary fiber?
l What are the soy dietary fiber used for
l What are the health effects of soy dietary fiber
soybean dietary fiberary mainly refers to the general term for macromolecular carbohydrates that cannot be digested by human digestive enzymes, mainly including cellulose, pectin, xylan, mannose, etc. Although dietary fiber cannot provide any nutrients to the human body, it has important physiological functions for the human body. Dietary fiber has the functions of significantly reducing plasma cholesterol, regulating gastrointestinal function and insulin level.
The biological activity of soybean dietary fiberary, regulating blood lipids, lowering cholesterol, soybean dietary fiberary has the ability to bind and exchange cations, and can exchange ca2+, pa2+, etc. During ion exchange, the instantaneous concentration of cations is changed, which plays a role in dilution, so it affects the pH value, osmotic pressure and redox site of the digestive tract, forming an ideal buffer environment. More importantly, it can exchange with NA+ in the intestinal tract, prompting a large amount of K+ and NA+ to be eliminated from the urine and feces, thereby reducing the NA+/K+ value in the blood and directly reducing blood pressure. Therefore, the prevention and treatment of high blood pressure, heart disease and arteriosclerosis is closely related to the excretion of cholesterol and bile acid and dietary fiber. The water-soluble dietary fiber in soybean fiber has the effect of significantly reducing blood cholesterol concentration.
SPI can inhibit and regulate the increase of insulin and blood sugar levels in patients with impaired glucose tolerance. It can promote the absorption of water in the gastrointestinal tract of the human body, delay the absorption of glucose, and at the same time make people feel full, which is beneficial for diabetic and obese patients to eat. It can improve the function of the large intestine.
If you are looking for a good quality and reasonable price of soy dietary fiber products,Xinrui Group can provide you with the best
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The 30th National Food Additive Production and Application Technology Exhibition
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Shandong Kawah Oils Co., Ltd.
The products of vital wheat gluten remained very popular. What is the historical development of vital wheat gluten? What are the functions and uses of wheat gluten?
l What is the development of vital wheat gluten
l What is the advantage of vital wheat gluten
l What is vital wheat gluten used for
The study of cereal protein has a history of 250 years, Beccari first confirmed the existence of wheat protein in 1728. Since then, researchers have never stopped studying wheat protein. Among them, TBOsborne, who is known as the father of plant protein chemistry, has been more influential. He divided wheat proteins into different types according to their solubility in a series of solvents: water soluble. albumin, salt-soluble globulin, alcohol-soluble prolamin, and water- and alcohol-insoluble glutenin.
1. Gluten is a substance obtained after wheat flour is washed with water to remove starch and water-soluble components. In production, it generally refers to water-insoluble protein, which also includes a certain content of lipids (about 10%) and water-insoluble starch. Wheat gluten and bran are often used as feedstuffs as by-products of wheat starch processing.
2. With the in-depth research and the food industry's demand for additives, the value of wheat gluten goes far beyond the wheat starch itself. The research on the deep processing and functional food using gluten as raw material has also attracted more and more attention. Especially after the discovery of wheat protein peptides with various biological activities, such as antioxidant, antihypertensive, and immunity-enhancing activities, the extraction of biologically active small peptides from gluten has become a research hotspot, which is the deep processing of gluten. an important part of research.
wheat gluten flour, also known as active wheat gluten flour and wheat gluten protein, is a natural protein extracted from wheat (flour). It is composed of a variety of amino acids. The protein content is as high as 75% to 85%, and it contains fifteen kinds of amino acids necessary for the human body. , is a nutrient-rich vegetable protein resource. It has viscosity, elasticity, extensibility, film forming and liposuction. wheat gluten is an excellent dough improver, widely used in the production of bread, noodles and instant noodles. It can be used as a water-retaining agent in meat products, and it is also the basic raw material of high-grade aquatic feed. At present, gluten is also used as a high-efficiency green flour gluten enhancer in China. It is used in the production of high-wheat gluten flour and special flour for bread, and the amount of addition is not limited. Gluten is also an effective way to increase the content of vegetable protein in food. method.
If you are looking for a good quality and reasonable price of vital wheat gluten products,Xinrui Group can provide you with the best
soy protein isolate is known to be a good source of nutrition for the body. What are the advantages of soybean protein isolate? What does the future hold for SPI?
l What is soy protein isolate
l What are the benefits of soy protein isolate
l What is the future research direction of soy protein isolate
Soy protein powder is a nearly purified protein obtained from soybeans extracted from soybeans through a series of processing steps. soy protein isolate contains eight essential amino acids, which are similar to meat, fish, eggs, and milk, and belong to full-price protein.
After refined processing, soybean protein powder has high nutritional value, but the uses are different. Generally speaking, the molecular weight of soybean protein is relatively large, the digestion process is slightly more complicated, and it is more suitable for ordinary people to supplement nutrition; while the molecular weight of whey protein is relatively small, which is more suitable for the elderly, children and people recovering from illness.
Since the natural soybean protein isolate functional properties are not prominent, it is difficult to meet the different requirements of protein functional properties in food systems. To this end, some methods are needed to improve the functional properties of soybean protein isolate, so that it can be used in a variety of food systems. The modification of SPI is to essentially change the functional properties of soybean protein isolate through physical, chemical, enzymatic or genetic engineering methods, so as to achieve the required quality characteristics of food and expand the application scope of soybean protein isolate in the field of food. The hydrolysate prepared by enzymatic modification of SPI not only has improved functional properties, but also has improved nutritional value. Because of its more obvious advantages, enzymatic modification is considered to be a potential modification method and has become a research hotspot.
If you are looking for a good quality and reasonable price of soybean protein isolate products,Xinrui Group can provide you with the best
P.1: Xinrui Group – Plantation Base – N-GMO Soybean Plants
Soybeans were cultivated in Asia about 3,000 years ago. Soy was first introduced to Europe in the early 18th century and to British colonies in North America in 1765, where it was first grown for hay. Benjamin Franklin wrote a letter in 1770 mentioning bringing soybeans home from England. Soybeans did not become an important crop outside of Asia until about 1910. Soy was introduced to Africa from China in the late 19th Century and is now widespread across the continent.
In America soy was considered an industrial product only and not used as a food prior to the 1920’s. Traditional non-fermented food uses of soybeans include soy milk and from the latter tofu and tofu skin. Fermented foods include soy sauce, fermented bean paste, natto, and tempeh, among others. Originally, soy protein concentrates and isolates were used by the meat industry to bind fat and water in meat applications and to increase protein content in lower grade sausages. They were crudely refined and if added at above 5% amounts, they imparted a “beany” flavor to the finished product. As technology advanced soy products were refined further and exhibit a neutral flavor today.
In the past the soybean industry begged for acceptance but today soybean products can be found in every supermarket. Differently flavored soy milk and roasted soybeans lie next to almonds, walnuts and peanuts. Today soy proteins are considered not just a filler material, but a “good food” and are used by athletes in diet and muscle building drinks or as refreshing fruit smoothies.
P.2: Xinrui Group –N-GMO Soybeans
Soybeans are considered to be a source of complete protein. A complete protein is one that contains significant amounts of all the essential amino acids that must be provided to the human body because of the body’s inability to synthesize them. For this reason soy is a good source of protein amongst many others for vegetarians and vegans or for people who want to reduce the amount of meat they eat. They can replace meat with soy protein products without requiring major adjustments elsewhere in the diet. From the soybean many other products are obtained such as: soy flour, textured vegetable protein, soy oil, soy protein concentrate, soy protein isolate, soy yoghurt, soy milk and animal feed for farm raised fish, poultry and cattle.
The dramatic increase in interest in soy products is largely credited to the 1995 ruling of the Food and Drug Administration allowing health claims for foods containing 6.25 g of protein per serving. The FDA approved soy as an official cholesterol-lowering food along with other heart and health benefits. The FDA granted the following health claim for soy: “25 grams of soy protein a day, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease.”
Soy flour is made by milling soybeans. Depending on the amount of oil extracted the flour can be full-fat or de-fatted. It can be made as fine powder or more coarse soy grits. Protein content of different soy flours:
Full-fat soy flour - 35%.
Low-fat soy flour - 45%.
Defatted soy flour - 47%.
Soybeans contain all three of the nutrients required for good nutrition: complete protein, carbohydrate and fat as well as vitamins and minerals including calcium, folic acid and iron. The composition of soy protein is nearly equivalent in quality to meat, milk and egg protein. Soybean oil is 61% polyunsaturated fat and 24% monounsaturated fat which is comparable to the total unsaturated fat content of other vegetable oils. Soybean oil contains no cholesterol.
Commercially processed meats contain soy protein today throughout the world. Soy proteins are used in hot dogs, other sausages, whole muscle foods, salamis, pepperoni pizza toppings, meat patties, vegetarian sausages etc. Hobbyist have also discovered that adding some soy protein allowed them to add more water and improved the texture of the sausage. It eliminated shrivelling and made the sausage plumper.
Soy concentrates and isolates are used in sausages, burgers and other meat products. Soy proteins when mixed with ground meat will form a gel upon heating, entrapping liquid and moisture. They increase firmness and juiciness of the product and reduce cooking loss during frying. In addition they enrich the protein content of many products and make them healthier by reducing the amount of saturated fat and cholesterol that otherwise would be present. Soy protein powders are the most commonly added protein to meat products at around 2-3% as the larger amounts may impart a “beany” flavor to the product. They bind water extremely well and cover fat particles with fine emulsion. This prevents fats from lumping together. The sausage will be juicier, plumper and have less shrivelling.
Soy protein concentrate (about 60% protein), is a natural product that contains around 60% protein and retains most of the soybean’s dietary fiber. SPC can bind 4 parts of water. However, soy concentrates do not form the real gel as they contain some of the insoluble fiber that prevents gel formation; they only form a paste. This does not create a problem as the sausage batter will never be emulsified to the extent that the yoghurt or smoothie drinks are. Before processing, soy protein concentrate is re-hydrated at a ratio of 1:3.
Soy protein isolate, is a natural product that contains at least 90% protein and no other ingredients. It is made from de-fatted soy meal by removing most of the fats and carbohydrates. Therefore, soy protein isolate has a very neutral flavour compared to other soy products. As soy protein isolate is more refined, it costs slightly more than soy protein concentrate. Soy protein isolate can bind 5 parts of water. Soy isolates are excellent emulsifiers of fat and their ability to produce the real gel contributes to the increased firmness of the product. Isolates are added to add juiciness, cohesiveness, and viscosity to a variety of meat, seafood, and poultry products.
P.3: Xinrui Group –Ruiqianjia Brand ISP – Good gel and emulsification.
For making quality sausages the recommended mixing ratio is 1 part of soy protein isolate to 3.3 parts of water. SPI is chosen for delicate products that require superior flavor such as yoghurt, cheese, whole muscle foods and healthy drinks. Isolated Soy protein manufactured by Xinrui Group - Shandong Kawah Oils and exported by Guanxian Ruichang Trading usually contains 90% of protein.
P.4: N-GMO –SPI Made by Xinrui Group - Shandong Kawah Oils
The application scope of soy protein in meat products is becoming more and more extensive, because of its good nutritional value and functional properties.
Adding soy protein in meat products can not only improve the product yield, but also improve the taste of the product. Soy protein has good gel property and water retention. When heated over 60℃, the viscosity increases rapidly, when heated to 80-90℃, the gel structure will be smooth, so that soy protein entering into the tissue of meat can improve the taste and quality of meat greatly. Soybean protein has both hydrophilic and hydrophobic properties which can easily combine with water and saturated with oil, so it has good emulsifying feature. This processing characteristic is very important in the processing of meat products with high fat content, which can restrain the lost of fat to stabilize the product quality. Although soy protein plays an important role in meat processing, in order to control soy protein in meat products replacing of whole meat and prevent adulteration, many countries have restrictly addition of it to ensure the healthy development in meat process. In view of the fact that there is no effective method for the determination of soy protein in meat products, it is great significant to study the detection method of soy protein in meat products.
2 Advantages of applying soy protein in meat products
Meat is reagarded as the best source of protein, owing to its high nutritional value and good taste in western countries. In order to make full use of animal resources, meat processing enterprises not only use protein-rich lean meat, but also often use fat-rich chicken skins, fat and other low-value materials. For example, Bologna sausages, Frankfurt sausages, salami and other meat products have relatively high content of fat. For example, Frankfurt sausages has about 30% of the intestine fat content and raw pork intestine fat content of up to 50%. High fat additions make meat processing more difficult. For example, in the production of emulsified sausages with high fat content, it is easy to form the phenomenon of oil. In order to control the oiling phenomenon of sausages in the heating process, it is necessary to add emulsifiers or accessories with the function of water-preserving oil. Usually, meat products as a "emulsifier" is the meat protein, but once the amount of lean meat added is relatively small, fat content is large, the entire emulsification system will lose balance, some fat in the heating process will be isolated. This can be addressed by adding non-meat protein, thus soy protein the best option. In meat processing, there are several other important reasons for adding soy protein. Medical health experts believe that low-fat meat products are healthier, fatty meat products are more likely to cause high blood pressure and other related diseases. Low-fat meat products will become the future development trend of meat products. Developing low-fat meat products is not simply a reduction in fat addition, which also requires a comprehensive consideration of the taste of product. As fat plays an important role in juicy, tissue structure and other aspects of meat products, once reducing the amount of fat, the taste of meat products will be affected.Therefore, in the development of meat products, "fat substitute" is necessary, it can reduce the fat content of the product on the one hand, on the other hand it can ensure the taste of the product. By adding soy protein, not only can reduce the calories of the product, but also can preserve the flavor and taste of the product to the greatest extent. Wheat protein, egg white and soy protein are better fat substitutes, while soy protein is more popular because of its good processing properties. Another reason to add soy protein is that it's much cheaper than meat protein. Adding plant protein can greatly reduce the production cost of meat products. In the actual production, because of the high price of meat protein, in order to improve the cost performance of the product, the low price of soy protein is often the first choice of production enterprises. In addition, in economically backward areas, animal protein is very scarce, soy protein and other plant protein is the most important source of protein. Soybean protein is the most widely used plant protein. Its main advantages lie in: First, smaller peculiar smell; Second, the price is low; Thirdly, high nutritive value ( soybean protein is rich in essential amino acids, and its digestibility and absorption rate are high in human body ) Fourth, excellent processability (better hydration, gelation and emulsification); Fifth, the use of meat products can improve product appearance quality and palatability. Soy protein can be divided into soy protein concentrate, soy texture protein, soy protein isolate and so on according to their components. Each protein product has different functional properties, which are applied to different types of meat products according to different functional properties. For example, soy protein isolate and protein concentrate are mainly used in some emulsified sausages. Compared with soy protein concentrate, soy protein isolate is rich in raffinose and stachyose oligosaccharides, which can easily cause bloating. Tissue proteins are often used in meatballs and pies. In addition, soy protein isolate ( SPi) and soy protein concentrate ( SPc) are often used in some injection-type meat products to improve the hardness, slicing and yield of the products. Because soybean whole flour has strong beany smell and rough taste, Ruiqianjia soy protein isolate and protein concentrate are better than soy whole flour in food processing.
3 Requirements and problems of soy protein applying in meat products
Too muchh addition of soy protein can cause allergies in some groups of people, in order to prevent soy protein being used as pure whole meat in meat process, to prevent adulteration and ensure the healthy development of the meat industry, many countries have strictly restricted the addition amount of soy protein. Some countries have strictly restricted the amount of soy protein added to meat products. In the United States, for example, the amount of soy flour and soy concentrate protein in sausages can not exceed 3. 5%, the addition of soy protein isolate should not exceed 2%; Soy flour, soy protein concentrate and soy isolated protein in beef patties and meatballs should not be over 12%. In salami, many countries have strict restrictions on the amount of addition soy protein, Spain requires less than 1%; French food laws require less than 2 per cent.
The U.S. labeling requirements for soy protein in meat products are as follows:
When the soy protein addition is less than 1/13, it needs to be identified in the ingredients list; When the addition is close to 10%, it should not only be identified in the ingredients list, but also be commented next to the product name; When its content is more than 10%, soy protein is not only identified in the ingredients list, but also in the product attribute name.
Many countries have strict requirements for the addition of soy protein and the marking of meat products. But there is no effective way to detect soy protein. Because current testing of proteins is mainly determined by detecting nitrogen content, plant proteins and meat proteins are difficult to distinguish. In order to further regulate the use of soy protein in meat products, a method to detect plant protein content is needed. In the 1880s, many food scientists studied the detection of soy protein content in meat products. The enzyme-linked immunoassay method is recognized as a more authoritative test, but the standard of the soy protein added is required to use this method. In view of this, there is no effective way to carry out a simple and rapid test of soy protein in meat products. In order to regulate the use of soy protein in meat products, it is important to develop an effective test
Soy protein as a high-quality plant protein comparable to animal protein, containing the human body's 8 essential amino acids, with high nutritional value, meanwhile soy protein has excellent water & oil bonding and excellent gel characteristics, as well as cheap price and other advantages to make it widely used in meat processing. However, some enterprises use soy protein to increase water retention and thus cover up adulteration, in order to sub-charge, damage consumer rights and interests, which should be severely cracked down and controlled. At present, there is no effective detection method for soy protein in meat products, so it is urgent to develop a new test method for the rapid, convenient and accurate discrimination of meat adulteration.
Xinrui group – Shandong Kawah Oils Co., Ltd. Factory direct supply soy isolated protein.
www.xinruigroup.cn / firstname.lastname@example.org /+8618963597736.