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Application and technology of soybean oligopeptide

Application and technology of soybean oligopeptide

  • Categories:Industry news
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  • Time of issue:2012-09-20
  • Views:5

(Summary description)Soy oligopeptide application and technology Soy oligopeptide is a mixed peptide product composed of 2-6 amino acids and molecular weight below 1000 Dalton. Compared with the original protein, soy oligopeptides have good water solubility, water holding capacity and foaming property, and can be completely dissolved under any acid-base condition of PH2-10. Soy oligopeptides can be completely fused with other food ingredients, and maintain a variety of original physical and chemical properties and nutritional properties.

Application and technology of soybean oligopeptide

(Summary description)Soy oligopeptide application and technology Soy oligopeptide is a mixed peptide product composed of 2-6 amino acids and molecular weight below 1000 Dalton. Compared with the original protein, soy oligopeptides have good water solubility, water holding capacity and foaming property, and can be completely dissolved under any acid-base condition of PH2-10. Soy oligopeptides can be completely fused with other food ingredients, and maintain a variety of original physical and chemical properties and nutritional properties.

  • Categories:Industry news
  • Author:
  • Origin:
  • Time of issue:2012-09-20
  • Views:5
Information

Soy oligopeptide application and technology Soy oligopeptide is a mixed peptide product composed of 2-6 amino acids and molecular weight below 1000 Dalton. Compared with the original protein, soy oligopeptides have good water solubility, water holding capacity and foaming property, and can be completely dissolved under any acid-base condition of PH2-10. Soy oligopeptides can be completely fused with other food ingredients, and maintain a variety of original physical and chemical properties and nutritional properties.

Application areas:

Meat products:

Can be used as a functional additive in foods with medium moisture content, especially in meat products. It can improve the functional properties of such foods such as water retention and texture.

Infant food:

Can be used as a substitute for milk protein to make special infant food, which can effectively reduce or eliminate children's allergic reaction to milk protein and promote growth and development.

Sports food:

Soybean oligopeptides have a low molecular weight and are more easily digested and absorbed than the original protein and amino acids of the same composition. It can promote fat metabolism, transform the athlete's own fat and replenish energy, help and compensate the athletes for the net nitrogen loss caused by intense training and competition, and quickly restore physical strength.

Fermented products:

Soybean oligopeptide is an effective probiotic, which can promote the growth and reproduction of lactic acid bacteria such as Bacillus. It can be used for the fermentation production of organic acids such as yogurt, lactic acid bacteria, citric acid and glutamic acid.

Healthy food:

High blood pressure is a serious disease worldwide. Soy oligopeptide is a potent A C E (Angiotensin Converting Enzyme) inhibitor, which can effectively reduce hypertension. It can be used to produce health foods and clinical nutrition diets with functions such as immune regulation and weight loss, and has huge market potential.

Recommended dosage:

Liquid food: milk, yogurt, fruit juice drinks, sports drinks and soy milk. Dosage: 0.1-5.0%.

Ethanol drinks: white wine, wine and fruit wine, beer, etc. Dosage: 0.05-0.1%.

Solid food: milk powder, protein powder, infant formula, etc. Meat products, etc. Dosage: 5-25%.

Health food: health functional nutrition powder, pills, tablets, capsules, oral liquid. Dosage: 10-50%

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