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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 |
| Soy protein | Whey protein |
Pea protein | Quinoa protein |
Rice protein | Almond protein |
| Brown rice protein | Mung bean protein |
| Hemp seed protein | Pumpkin Kernel Protein |
The functional properties of proteins in food systems are as follows：
Function | Mechanism | Food application |
Solubility | The ratio of hydrophobic groups to hydrophilic groups | Beverage |
Water holding capacity | Hydrogen bonding, ionic group hydration | Meat products, baked goods |
Oli holding capacity | Hydrophobic bond, lipophilic | Meat products |
Emulsifying | Emulsifying system | Cream, cake |
Foaming | Formation of the interface film | Ice cream |
Gelation | Protein coagulation, network structure | Meat products |
Viscosity | Size and shape of fluid mechanics | Soups, Gravy |
YANGGEBIOTECH products have passed the EU EOS, the US USD, the production and sales of raw materials are integrated, the product traceability is strong, and the organic trade certificate (TC certificate) can be issued to customers; our company has also passed the ISO9001: 2015 management certification; Kosher KOSHER certification . All raw materials used are from non-GMO sources.
YANGGEBIOTECH has established stable cooperative relations with Eurofins, SGS, Anshun Testing, and NSF. In addition to the testing items of enterprise quality control, we can provide customers with 568 pesticide residue testing reports, heavy metal testing reports, microorganisms Test report, aflatoxin test report, polycyclic aromatic hydrocarbon test report, sulfur dioxide test report, peroxide value test report, content test report, ID test report, etc.
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 |
| Soy protein | Whey protein |
Pea protein | Quinoa protein |
Rice protein | Almond protein |
| Brown rice protein | Mung bean protein |
| Hemp seed protein | Pumpkin Kernel Protein |
The functional properties of proteins in food systems are as follows：
Function | Mechanism | Food application |
Solubility | The ratio of hydrophobic groups to hydrophilic groups | Beverage |
Water holding capacity | Hydrogen bonding, ionic group hydration | Meat products, baked goods |
Oli holding capacity | Hydrophobic bond, lipophilic | Meat products |
Emulsifying | Emulsifying system | Cream, cake |
Foaming | Formation of the interface film | Ice cream |
Gelation | Protein coagulation, network structure | Meat products |
Viscosity | Size and shape of fluid mechanics | Soups, Gravy |
YANGGEBIOTECH products have passed the EU EOS, the US USD, the production and sales of raw materials are integrated, the product traceability is strong, and the organic trade certificate (TC certificate) can be issued to customers; our company has also passed the ISO9001: 2015 management certification; Kosher KOSHER certification . All raw materials used are from non-GMO sources.
YANGGEBIOTECH has established stable cooperative relations with Eurofins, SGS, Anshun Testing, and NSF. In addition to the testing items of enterprise quality control, we can provide customers with 568 pesticide residue testing reports, heavy metal testing reports, microorganisms Test report, aflatoxin test report, polycyclic aromatic hydrocarbon test report, sulfur dioxide test report, peroxide value test report, content test report, ID test report, etc.
