Soybean peptide refers to a peptide obtained by hydrolyzing soy protein with soybean protease. It is mainly composed of oligopeptides composed of 3-6 amino acids, which can quickly replenish the body's nitrogen source, restore physical strength, and relieve fatigue. Soy peptides have the functions of low antigenicity, inhibition of cholesterol, promotion of lipid metabolism and fermentation. When used in food, it can quickly replenish protein sources, eliminate fatigue and act as a bifidobacterium growth factor. Soy peptides contain a small amount of macromolecular peptides, free amino acids, sugars, inorganic salts and other components, and the relative molecular mass is below 1000. The protein content of soybean peptide is about 85%, and its amino acid composition is the same as that of soybean protein. The essential amino acid is well balanced and rich in content. Compared with soy protein, soy peptide has high digestion and absorption rate, provides fast energy, lowers cholesterol, lowers blood pressure and promotes fat metabolism. It has no beany taste, no protein denaturation, acidity does not precipitate, heating does not coagulate, and is easily soluble It has good processing properties such as water, good fluidity, etc. It is an excellent health food material.
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