Vegetable Proteins
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Vegetable Proteins

Vegetable protein is a kind of protein, which is derived from plants and has comprehensive nutrition, similar to animal protein. It is easily digested and absorbed by the human body and has a variety of physiological health care functions.
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  • Vegetable Proteins

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  What are vegetable protein products?

  Plant protein is an important source of human dietary protein. Cereals generally contain 6%-10% protein, but the types of essential amino acids contained in them are not complete. Potatoes contain 2%-3% protein. Certain nuts such as peanuts, walnuts, almonds and lotus seeds contain higher protein (15%-30%). Legumes such as some dried beans can be as high as about 40% protein. In particular, soybeans are more prominent among legumes. It is not only high in protein content, but also high in quality, and is a good source of human food protein. Plant protein is the main source of protein in vegetarian diets, and can be used to make imitation meat products with similar shape, taste and texture to corresponding animal foods. Vegetarians who eat only incomplete protein will have nutritional deficiencies and must eat soy protein.

  Plant protein is mainly derived from rice noodles and beans, but the protein nutritional value of rice noodles and beans is different. The protein derived from rice noodles lacks lysine (an essential amino acid), so its amino acid score is low, only 0.3 to 0.5, and the degree of absorption and utilization of such proteins by the body will also be poor.

  From a nutritional point of view, plant protein is roughly divided into two categories: one is complete protein, such as soybean protein; the other is incomplete protein, most of which belong to this category. A protein that contains various essential amino acids in appropriate proportions is called a complete protein; a protein that lacks any one of the essential amino acids is called an incomplete protein. When incomplete protein is used alone, the nitrogen balance and growth and development requirements of the body cannot be maintained.

  The nutritional classification of protein is as follows:

Nutritional classification of protein
complete protein
Casein, lactalbumin, albumin, ovalbumin, soy protein
incomplete protein
Collagen, legume protein, corn protein, gliadin, barley protein, kidney bean protein

  Vegetable proteins list

Soy proteinWhey protein

Pea protein

Quinoa protein

Rice protein

Almond protein
Brown rice proteinMung bean protein
Hemp seed protein

Pumpkin Kernel Protein

  The functional properties of proteins in food systems are as follows:

Food application
The ratio of hydrophobic groups to hydrophilic groups
Water holding capacity
Hydrogen bonding, ionic group hydration
Meat products, baked goods
Oli holding capacity
Hydrophobic bond, lipophilic
Meat products
Emulsifying system
Cream, cake
Formation of the interface film
Ice cream
Protein coagulation, network structure
Meat products
Size and shape of fluid mechanics
Soups, Gravy

  Vegetable Proteins Wholesale -YANGGEBIOTECH

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