Soy Protein

Isolated Soy Protein & Hydrolysed Vegetable Protein

Soybeans are a great quality protein because their amino acid content is similar to that in meat, and they are a good source of fiber, minerals, and complex carbs.

Isolated Soy Protein

Isolated soy protein is a protein that is purified from high quality non-GMO defatted soybean flakes, which makes its protein content as high as 90% and it does not contain other carbohydrates and fats. Because of this, it has a neutral flavour and will cause less flatulence than soy flours.

Isolated soy protein is a complete protein since it provides all of the essential amino acids for human nutrition. It is one of the least expensive sources of dietary protein. And can be important to many vegetarians and vegans. Other plant protein does not contain the complete nutritional value that soy does.

Isoflavones are one of the most studied bioactive compounds in soybeans, and are closely associated with proteins. Soy foods and soy-based infant formulas are rich sources of isoflavones, and contain about 3-5.1 mg/g protein. Isoflavones are the major soy phytoestrogens, including genistin, daidzin and glycitein. Both genistin and daidzin are conjugated to sugars and present as glycosides in soybeans and most of the soy foods in Western diets. Glycoside isoflavones cannot be absorbed in the body unless hydrolyzed and converted to aglycones, genistein and daidzein by intestinal microflora or in vitro fermentation. In addition, Daidzin or daidzein can be metabolized to equol by certain strains of intestinal microflora in the gastrointestinal tract. However, only 30–50% of the adult population can produce and excrete equol in the urine after daily ingestion of soy foods.

Hydrolysed Vegetable Protein (HVP)

For more than hundred years, Hydrolysed Vegetable Proteins have been used as ingredients in a wide range of foods, primarily as an agent to enhance food flavors. With the development of the Food Technology, BIONUTRICIA has expanded its product in turning Hydrolysed vegetable protein into powder that is suitable for manufacturing into a wide range of seasoning products.

HVP is made from single or combined plant-based protein sources, including soy, corn, and wheat. Protein molecules are long chains of amino acids linked together by peptide bonds. These bonds are broken to produce HVP using hydrochloric acid and then neutralized with sodium hydroxide, which leaves behind sodium chloride (table salt). This is followed by filtration, concentration and spray drying.\nOne of the amino acids in HVP is glutamic acid. Consumers are more familiar with glutamic acid in the form of its sodium salt monosodium glutamate, or MSG. Glutamic acid is giving the taste of umami, which is one of the five basic tastes that has been described as meaty and savory. This is why this flavor enhancer has traditionally been consumed in many Asian countries.

HVP is often used as condiments, and can also be used as flavor enhancers in soy sauce, soups, meat products and snack foods. HVP can also increase the nutrition of food, as it has 8 essential amino acids that are indispensable to the human body, as well as other amino acids.
In response to negative side effects reported in regards to MSG, manufactures have increasingly relied on HVP as an alternative to providing the desired organoleptic properties of the end product. Due to the similar amino acid present in HVP and MSG, consumers may perceive HVP as a healthier alternative to MSG because it is made from vegetable proteins.

Effect of ISPG and resistance training on (A) absolute forelimb grip strength and (B) relative forelimb grip strength (%). All data are expressed as the mean ± SEM of 8 mice/group. Different superscript letters (a, b, c) above bars are significantly different at p < 0.05. If any letter is the same, it means that the difference between groups is not significant.

Effect of ISPG and resistance training on exhaustive swimming time. Data are expressed as the mean ± SEM of 8 mice/group.

Effect of ISPG and resistance training on (A) muscle strength and (B) muscular endurance test. Data are expressed as the mean ± SEM of 8 mice/group.