Edible value of soy protein

Soy is rich in protein, its content is more than twice that of wheat, rice and other cereal crops, usually between 40% and 50%. The storage protein is the main body of soybean protein, accounting for more than 70% of the total protein, mainly including 7S globulin (soybean companion globulin) and 11S globulin (soybean globulin), while other storage proteins, such as 2S, 9S, 15S and so on, have less content. In addition to storage proteins, soy protein also contains some biologically active proteins, such as β-amylase, cytochrome c, phytohemagglutinin, fat oxidase, urease, Kunitz trypsin inhibitor and Bowman-Birk pancreatic protein inhibitor. Often, these inhibitors are removed or otherwise inactivated during processing to improve the digestibility of soy products. In addition, different kinds of soy protein products on the market are usually accompanied by isoflavones, saponins, lecithin and other substances

Modern people need food that is appetizing, without adverse side effects, and rich in nutrients. Among the existing food groups, the crops with the above conditions and abundant raw materials are no more than soybeans. Drinks made from soy protein are known as "green milk" by nutritionists. Soy protein has a significant lowering effect on people with high cholesterol. The content of arginine in soy protein drinks is higher than that in milk, and the ratio of arginine to lysine is more reasonable. It is rich in lipids and linoleic acid without cholesterol, which can prevent the occurrence of adult cardiovascular disease. Rich lecithin, can remove excess sterols in the blood, have the "vascular scavger" reputation.