Soybean Peptide

Soybean peptide has fast absorption, low energy consumption, is not easy to be saturated, has no competition and inhibition, and most of it can be directly absorbed in the intestinal tract, and its absorption is better than that of protein and free amino acids.

Soybean peptide stimulates the secretion of thyroxine, promotes bile acidification, prevents the absorption of cholesterol in the large intestine, excretes cholesterol from the body, and hinders the absorption of cholesterol in the intestine.

After scientific testing, let athletes take beverages containing soy peptides and measure the changes in exercise energy with a bicycle dynamometer. After five months of testing, it has been confirmed that the exercise ability and physical fitness have been significantly enhanced from the first month of use. , has the effect of strengthening muscles for athletes.

Soybean peptide can inhibit the activity of angiotensin-converting enzyme (ACE), prevent the contraction of vascular terminals, and achieve the effect of lowering blood pressure, but has no regulating effect on normal blood pressure.

Soybean peptides can promote the activation of sympathetic nerves, induce the activation of brown adipose tissue function, thereby promoting energy metabolism, and can effectively reduce body fat while keeping the weight of skeletal muscle unchanged.

Soybean peptide has the characteristics of easy digestion and absorption and fast absorption, which makes it suitable for nutritional supplements for special patients, especially intestinal nutritional supplements and liquid food in the digestive system, for convalescent patients, the elderly with digestive function decline, and Infants and young children with immature digestive function. The use of soybean peptides can be combined with other excipients to make various foods, such as milk powder for the elderly: based on soybean peptides, according to the physiological characteristics and nutritional requirements of the elderly, part of whole milk powder and honey are added to strengthen essential amino acids, namely methionine and methionine. Cysteine, fortified Fe, Ca, Zn and other inorganic salts and transferred into natural fruit juice (apple juice, carrot juice), developed high-quality nutritional health food with high protein, high fruit essence, low animal fat and easy to digest.

Soybean peptides can combine with bile acids in the body, and have the functions of lowering serum cholesterol, lowering blood pressure, lowering blood lipids and losing weight. Therefore, soybean peptides can be used to produce functional health foods such as blood pressure lowering, prevention of cardiovascular system diseases, protein supplementation for obese patients, and non-allergenic health foods such as infant milk powder, non-milk powder, and desserts. Such foods are both healthy and safe, and at the same time can prevent and treat diseases, and have very good prospects for development.

Soybean peptide has functions such as easy digestion and absorption, can quickly provide energy to the body, promote lipid metabolism and restore physical strength. Therefore, continuous consumption of soy peptide-fortified sports drinks can significantly enhance athletes' physical strength, endurance, quickly eliminate fatigue, and restore physical strength. . Therefore, it can be used in the manufacture of powder, flake and granular foods, protein-fortified foods and sports drinks for athletes.

Soy protein active peptides are rich in growth factors, which can promote the growth, development and metabolic rate of microorganisms.

Fermentation of bifidobacteria and colonization of lactic acid bacteria and other fungi. For example, in the production of glutamic acid, replacing the same amount of nitrogen source with soybean protein peptide can shorten the fermentation period by 6 to 10 h. Through microscopic examination, the bacterial growth is vigorous, and the acid production has been correspondingly increased. The addition of 1% soybean protein active peptide during the preparation of yogurt production strains not only makes the fermented strains proliferate significantly, but also improves the acid production rate of the product to ensure the quality of the product is stable. Soy peptides can improve production efficiency, stabilize quality and enhance flavor in the fermentation industry. It has been widely used in the fermentation industry, such as yogurt, cheese, fermented ham, vinegar, soy sauce and other fermented foods and the production of enzyme preparations.

Soybean peptide has high water solubility, low solution viscosity, no precipitation under acidic conditions, and high foaming effect, so it can be used to produce acidic drinks, nutritional drinks, soft drinks, instant solid drinks and milk powder, beer, ice cream And ice cream and other cold food.

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