Application of soybean protein

- Mar 28, 2018 -


(1) commonly used in meat foods: First, due to emulsifying, water holding capacity; but can reduce production costs, does not affect the nutritional value of the base.


(2) Soy protein has a high amino acid content and is added to various foods to increase the egg content of the product.


(3) Lipoxygenase in soybean protein plays a role in flour bleaching


(4) Reducing sugars contained in soy protein can improve the color and flavor of baked products

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