Compared with artificial additives, peptide compounds as natural substances are more popular with consumers. Soy peptides are peptide compounds that have been widely studied in food processing and have broad application prospects.

Application of soybean peptides in fermented foods

Soy peptides powder have been proven to maintain the activity of microorganisms under low temperature conditions. Studies have shown that adding soybean peptides under low temperature conditions can maintain the fermentation ability of yeast. At the same time, the addition of soybean peptides can improve the quality of steamed bread, improve its chewiness, maintain the elasticity of the product, improve the hardness of the dough, and make the steamed bread taste better.

The application of soybean peptides in fermented foods is also reflected in the stronger activity of soybean active peptides by fermenting soybeans or soybean protein. The researchers found that the two soy sauces produced by fermenting full-fat soybeans and defatted soybeans were separated and purified, and it was found that the umami taste in soy sauce was mainly due to the effect of glutamate, and the active peptides TGC, GLE, VEAL, DR, DAE and EVC in soybean protein are rich in glutamate and aspartic acid residues, and it was found that adding these active peptides to soy sauce alone can significantly enhance the umami taste of soy sauce.

Application of soybean peptides in dairy foods

As a dairy product, fresh cream is widely loved by the public. The main ingredients of traditional cream products are milk, oil, etc., but many people are lactose intolerant or allergic to milk. Therefore, in order to overcome this problem, reconstituted plant creams are gradually widely used in cream products. Soybeans do not contain lactose and are rich in nutrients, so they are increasingly concerned.

Application of soybean peptides in sports nutrition foods

Small molecule peptides have the advantages of low molecular weight and easy absorption. Studies have shown that proper intake can relieve fatigue caused by exercise. GB24154-2015 “National Food Safety Standard Sports Nutrition Food General Rules” points out that peptides can be used as sports nutrition foods for people who need to recover from muscle fatigue, joint loss and physical decline after medium and high intensity or long-term exercise.

In addition, a low-carb diet is a low-carb, high-fat, high-protein diet that is popular among fitness enthusiasts. It is reported that soybean peptides can not only increase the gelatinization temperature of starch under heat and moisture treatment conditions, reduce peak viscosity and swelling power, and delay starch gelatinization, but also the addition of soybean peptides increases the content of high-quality nitrogen sources, which provides ideas for the development of low-carb and high-protein processed foods.

In addition, soybean peptides can play a role in protecting the intestines in sports nutrition foods. As a good nitrogen source, soybean peptides can protect the intestines, and their low molecular weight is easily absorbed by the body, which can supplement nutrients for the body. Therefore, they can be used as nutritional supplements for athletes and have certain market value.

Soybean peptides are small molecule products formed by protease hydrolysis or fermentation hydrolysis. They can be quickly transported in the intestines. Compared with proteins, they can be better absorbed by animals, better meet the animal’s demand for amino acids, and reduce nitrogen losses. In recent years, many studies on the role of soybean peptides in feed have opened up new ideas for the application of soybean peptides.

Addition to soybean peptide powder, Hainan Huayan Collagen also have other vegan collagen peptide, such as pea peptide, corn oligopeptide, walnut peptide, etc.

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