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Soybean peptide powder

Soybean peptide powder is a polypeptide mixture obtained by separating and refining soybean protein after enzymatic hydrolysis, mainly consisting of small molecular peptides composed of 3 to 6 amino acids. The protein content of soybean peptide powder is about 90%, its amino acid composition is the same as that of soybean protein, and the balance of essential amino acids is good and rich in content. Soybean peptide has no beany smell, no protein denaturation, no acid precipitation, no solidification when heated, easy to dissolve in water, good fluidity and other good processing properties, and is an excellent health food material. 2. Physical and chemical indicators 1. Sensory requirements: Fineness: 100% pass through a sieve with an aperture of 0.25mm Color: Light yellow, yellow Taste and smell: It has the unique taste and smell of this product, no other odor Impurities: No foreign matter visible to the naked eye Substance 2. Physical and chemical standards: Crude protein: greater than or equal to 90.0% Peptide content: greater than or equal to 80.0% Greater than or equal to 80% Peptide relative molecular mass: less than or equal to 2000 Moisture: less than or equal to 7.0% Fat: less than or equal to 1.0% For details, please call for technical consultation: 400-677-0979 Test item quality standard Total protein (dry basis %) ≥ 90.0 soybean oligopeptide (dry basis %) ≥ 84.0PH (10.0% aqueous solution) 6.5- 7.5 Loss on drying (%) ≤ 7.0 Ash content (%) ≤ 6.5 Total number of colonies (cfu/g) ≤ 10000 Coliform bacteria (MPN/100g) ≤ 40 enzyme bacteria and yeast ≤ 50

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Biological products

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PRODUCT DESCRIPTION

Soybean peptide powder is a food-derived oligopeptide obtained by separating and refining soybean protein after enzymatic hydrolysis. It is mainly composed of small molecular peptides composed of 3 to 6 amino acids. The protein content of soybean peptide powder is about 90%, its amino acid composition is the same as that of soybean protein, and the balance of essential amino acids is good and rich in content. Soybean peptide has no beany smell, no protein denaturation, no acid precipitation, no solidification when heated, easy to dissolve in water, good fluidity and other good processing properties, and is an excellent health food material.

2. Physical and chemical indicators

1. Sensory requirements:

Fineness: 100% pass through a sieve with an aperture of 0.25mm

Color: Light yellow, yellow Taste and smell: It has the unique taste and smell of this product, no other peculiar smell

Impurities: No foreign substances visible to the naked eye

2. Physical and chemical standards:

Crude protein: greater than or equal to 90.0%

Peptide content: greater than or equal to 80.0%

Greater than or equal to 80% relative molecular mass of peptides: less than or equal to 2000

Moisture: less than or equal to 7.0%

Fat: less than or equal to 1.0%

For details, please call for technical consultation: 400-677-0979

Test items	Quality Standard
Total protein (% dry basis)	≥90.0
Soy oligopeptides (% on dry basis)	≥84.0
PH(10.0% aqueous solution)	6.5-7.5
Loss on drying (%)	≤7.0
Ash (%)	≤6.5
Colony count (cfu/g)	≤10000
Coliform bacteria (MPN/100g)	≤40
Enzymes and yeasts	≤50

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soybean peptide powder