Soy peptide refers to the peptide obtained by enzymatic hydrolysis of soybean protein. It is mainly composed of oligopeptides of 3 to 6 amino acids, which can quickly replenish the nitrogen source of the human body, restore physical strength and relieve fatigue. Soy peptide has the functions of low antigenicity, inhibiting cholesterol, promoting lipid metabolism and fermentation. It can be used in food to quickly replenish protein source, eliminate fatigue and serve as a bifidobacterium proliferation factor. Soy peptide contains a small amount of macromolecular peptides, free amino acids, sugars and inorganic salts, and its 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 acids are well balanced and rich in content. Compared with soybean protein, soybean peptide has the physiological functions of high digestion and absorption rate, rapid energy provision, lowering cholesterol, lowering blood pressure and promoting fat metabolism, as well as good processing properties such as no beany smell, no protein denaturation, no precipitation in acidity, no coagulation when heated, easy to dissolve in water, and good fluidity. It is an excellent health food material.
