Soy peptides—The scientific research and functional verification of arrogant peptides in the edible peptide family have made edible peptides a hot spot in research and development, and have triggered a wave of development of various edible peptides, such as peptides that help improve sleep, peptides that lower blood pressure, Peptides that enhance immunity and peptides that promote calcium absorption. And many experts and scholars are more optimistic about soy peptides using soybean as raw material, thinking that among many edible peptides, soy peptides will stand out and become the arrogant of edible peptides. Evaluation of soy peptides in this way is not baseless, but is based on scientific conclusions based on a comprehensive evaluation of raw material characteristics, processing characteristics, and functional characteristics of soybean peptides. In terms of raw materials, the raw material of soybean peptide is soybean, which is a healthy, high-quality, and readily available raw material.

Soy peptides use soy protein isolate as raw materials. The raw material supply is sufficient, and the cost is relatively low compared to other raw materials. Nutritionists have been admiring the high-quality protein in soy products for hundreds of years. Soy has been used as a cheap substitute for meat, and it is said to be "vegetable meat". Soy protein has a high protein content. The amino acid composition of protein is close to the needs of the human body. It is close to the protein of meat, and the food with high protein content, good quality and very little (or even no) cholesterol is only one kind of soybean. Recent studies have confirmed that Soy protein has health value that meat protein does not have. The medical role of soy protein in reducing cholesterol in the body has attracted increasing attention and attention, which is one of the reasons why soy protein is more beneficial to health than meat protein.

The United States Food and Drug Administration (FDA) has officially approved soybeans as healthy foods, and believes that eating 25 grams of soybean protein (equivalent to 62.5 grams of soybeans) in low-fat foods each day can significantly reduce cholesterol levels that cause coronary heart disease. British scholars have also considered that when the average intake of soy protein is 25 grams or 50 grams, it is estimated that the serum cholesterol concentration can be reduced by 8.9 or 17.4 mg / 100 ml, respectively. Patients will have a more pronounced effect.

In terms of functional characteristics, soy peptides have many functional characteristics such as easy absorption, lowering blood pressure and lipids, anti-fatigue, and promoting nitrogen metabolism, and have good effects on many people. The soybean peptides produced by China Food Duqing (Shandong) Biotechnology Co., Ltd. have passed the Sports Nutrition Research Center of the Institute of Sports Medicine of the State General Administration of Sports, the Institute of Bioengineering of the Academy of Military Medical Sciences, the Institute of Nutrition and Food Safety of the Chinese Center for Disease Control and Prevention, etc. Several functional verifications of authoritative units, including in vitro digestion and molecular weight distribution measurement, effects on some biochemical indicators of weightlifters, effects of soy peptide drinks on middle and long distance runners, soy peptide hypolipidemic function report, soy peptide hypotensive blood pressure, blood lipids Function report and the effects of supplementation of soybean protein isolate and soybean active peptide on nitrogen metabolism in rats.