The soybean, the seed of the soy plant, has played a major role in East Asian nutrition for centuries. Since the introduction of the soybean to North America in 1765, it has become a successful agricultural crop for its diversity in use. Soybeans serve as an excellent source of protein, which explains why manufacturers isolate soy protein from the soybean to use in a variety of food products.
Planting and Growing Soybeans
The soybean plant is a hardy plant that can grow in a variety of climates and soils. Knowing when to plant your soybeans plays a vital role in the resulting crop. Seeds require a minimum of 55 to 60 degrees Fahrenheit to germinate and sprout. The plant requires about three to five months to reach maturity. Each plant produces between three and 15 flowers and only 50 to 80 percent of the flowers produces pods containing soybeans. Soybeans consist of 38 percent protein, 18 percent oil, 15 percent soluble carbohydrates, 15 percent insoluble carbohydrates and 14 percent other components including moisture and minerals, according to the National Soybean Research Laboratory.
About Soy Protein
The human body needs 20 different amino acids, the building blocks of protein, to support life. Your body can internally produce 10 of those amino acids. The other 10 must come from the foods you eat, making them the "essential" amino acids. Animal proteins, found in red meat, poultry, fish and dairy products provide complete protein -- meaning the protein contains all 10 essential amino acids. Plant proteins contain incomplete protein. Soybeans represent the only commonly consumed plant-derived food that provides complete protein. This makes soybeans an excellent alternative protein source.
Isolating Soy Protein
Because soybeans contain complete protein, food manufacturers isolate the protein to use in other food products. To isolate soy protein, processors dry the beans to remove the moisture and crack and remove the hull of the soybean. They roll the bean into full-fat flakes, as described by the National Soybean Research Laboratory. The rolling process disrupts the oil cells, which allows them to remove the oil using a solvent. The flakes are dried again, producing de-fatted soybean flakes. Washing these flakes with either alcohol or water removes the sugar and dietary fiber, which produces a a dry powder that contains 90 to 95 percent protein -- the soy protein isolate.
Use of Soy Protein Isolate
Soy protein isolate not only boosts the protein content of food but also adds other nutrients including potassium, calcium, phosphorus and folate. Food manufacturers can add soy protein isolates to meat, poultry and seafood to add juiciness and cohesiveness to the meat. Soy protein isolates boost the nutrition of soymilk, infant formulas, non-dairy desserts and imitation cheeses. Many types of food can contain soy protein isolates including breads and baked goods, soups and sauces, breakfast cereals and nutritional products marketed for weight or muscle gain.
Member Comments