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Soybean peptide is the peptide mixture obtained through the separation and refinement of soy protein by means of acidic or enzymatic hydrolysis, which mainly contains micro-molecular peptides composed of 3 to 6 amino acids; it also contains a small amount of macromolecular peptides, free amino acids, sugars, inorganic salt and other ingredients. The molecular mass is below 1000μ. The protein content of soybean peptide is about 85%; its amino acid composition is the same as that of soy protein; the essential amino acids are of good balance and rich in content. Compared with soy protein, soy peptide is featured by high digestion and absorption rates, rapid energy supply, the physiological functions of lowering cholesterol, lowering blood pressure and promoting fat metabolism, and good processability, such as, free of beany flavor, protein denaturation, and acid precipitation, noncondensing under heat, soluble in water, and good fluidity. It is an excellent material for making health foods.
Test item Quality standard
Total protein(%) ≥90.0
Soy oligopeptides(%) ≥84.0
PH(10.0%water liquor solution) 6.5-7.5
Moisture(%) ≤7.0
Ash(%) ≤6.5
Total colony(cfu/g) ≤10000
Coliform group(MPN/100g) ≤40
Mildew and microzyme ≤50