What is soy protein isolate?
Soy protein isolate (SPI) is made from low-temperature defatted soybean meal. It is extracted, separated and processed to remove or partially remove non-protein components. The protein dry content is greater than or equal to 90%. It is low in cholesterol and fat-free, which is healthier for the human body. It can be widely used for weight loss, lowering blood lipids, reducing bone loss, and preventing cardiovascular and cerebrovascular diseases.
Functional characteristics and usage methods
Soy protein isolate has many functional characteristics, such as gelling, hydration, emulsification, oil absorption, solubility, foaming, expansion, organization, agglomeration, etc. According to the different characteristics of the product, it can be widely used in meat products, noodle products, aquatic products, vegetarian products and other industries.
Soy Protein Isolate Powder is used in meat products to increase flavor, prevent gravy separation, improve the quality of meat products, and extend shelf life. Compounding two or more enzymes, physical modification and enzyme modification, and chemical modification and enzyme modification to modify soy protein isolate is a new idea to expand its application in meat products, and it will definitely become a future development trend.
1. Block meat products
Block meat products usually refer to large or whole pieces of meat products, but their integrity is easily damaged during processing. By adding modified soy protein isolate, dehydration shrinkage can be reduced, tissue characteristics can be improved, and product quality can be improved.
For small pieces of meat not exceeding 6cm, soy protein isolate can be added by rolling and kneading, while for some meat products with larger mass, injection can be used to dissolve the modified Soy Protein Isolate Powder in salt water, and then inject the solution into the meat block, so that the marinade can be evenly dispersed in the meat block, shortening the marinating time while increasing the product yield.
The use of modified soy protein isolate can not only maintain the appearance and moisture of meat products due to its excellent water holding and gel properties, but also use its natural antioxidant properties as a coating material to delay the oxidation of meat products, extend the shelf life of food and maintain the sensory quality of meat products.
2. Minced meat products
Meat patties, meatballs and fish paste products are all minced meat products. The combination of lean meat and fat meat to form a stable meat paste is the key to determining their production quality.
Because of its good water and oil absorption, soy protein isolate can combine lean meat and fat meat to improve nutritional value and product yield.
Zhou Yang et al. added egg white powder and soy protein isolate powder in the process of making fish balls. Soy protein isolate can significantly enhance the gel strength of fish balls and improve the quality of fish balls.
Li et al. studied the changes in color, emulsification stability and rheology of pork mince after soy protein isolate was treated with high pressure. The results showed that soy protein isolate after high pressure treatment can improve the emulsification properties of pork mince.
3. Emulsified meat products
Emulsified meat products mainly refer to sausages, hams, etc. Soy protein isolate can form a stable emulsified system with salt-soluble proteins in meat, especially myofibrillar proteins.
The excellent emulsifying properties of soy protein isolate can prevent oil exudation caused by fat accumulation in minced meat, improve the oil retention of meat products, and give emulsified sausages and other products a high-quality taste and flavor.
Paglarini et al. used ultrasonically modified soy protein isolate, carrageenan and inulin as raw materials to prepare frankfurt sausages. The results showed that the modified soy protein isolate can reduce animal fat intake and improve the taste of the product.
4. Imitation meat products
Soy Protein Isolate Powder is often used as a raw material to replace animal protein because of its good emulsification and gel properties. Soy protein isolate undergoes complex changes in protein, fat and carbohydrates under the combined action of multiple factors through extrusion and other processes, thereby imitating the taste and flavor of natural meat. Because of its high nutritional value and unique flavor, it is deeply loved by vegetarians. Mo Chongwen studied the use of molecular recombination technology to structure soybean protein. The results showed that the protein can have a lean meat-like fibrous tissue structure. The resulting imitation meat food has a good taste and a shelf life of more than 6 months.
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