Soy Protein-Concentrate is derived from soybeans through a process that reduces carbohydrate and sugar content while retaining a high percentage of protein. This product is frequently used as a dietary supplement and as an ingredient in various recipes to enhance the protein content of foods, especially in vegetarian and vegan products.
Nutritional Profile (per 100 grams):
- Calories Approximately 330 kcal.
- Protein About 63 grams, making it a rich source of plant-based protein.
- Fat About 0.5 grams, very low fat content.
- Carbohydrates About 20 grams, mostly consisting of fiber and a lesser amount of other non-fibrous carbohydrates.
- Fiber About 6 grams.
- Vitamins and Minerals Contains iron, phosphorus, and depending on the manufacturing process, can contain significant amounts of other minerals.
Industrial Production Process
The production of soy protein concentrate (SPC) involves several steps designed to extract and concentrate the protein content from soybeans, significantly reducing the levels of fats and carbohydrates. This product is widely used in food processing as a functional ingredient due to its high protein content and minimal flavor impact. Here's a detailed look at the process:
- Soybean selection and cleaning. Soybeans are selected and cleaned to remove impurities and debris.
- Crushing. The cleaned beans are crushed to break the cellular structures and facilitate protein extraction.
- Fat extraction. Fats are removed from the crushed beans either through mechanical pressing or solvent extraction.
- Solubilization and removal of soluble carbohydrates. Soluble carbohydrates are removed to increase the protein concentration. This is achieved by washing the beans with alcoholic water or an aqueous solution.
- Protein precipitation and separation. Proteins are precipitated from solution and separated by centrifugation.
- Drying. The wet soy protein concentrate is dried to reduce moisture content.
Considerations
Soy protein concentrate is valued for its high protein content and low fat, making it a popular option for those looking to increase protein intake without adding extra fat to their diet. It is also a frequent choice for people following a low-carbohydrate diet.
Culinary Use Can be used in a variety of dishes, including smoothies, protein bars, soups, sauces, and as a meat substitute in vegan and vegetarian recipes.
Allergies and Sensitivities Contains soy, so it is not suitable for people allergic to this ingredient.
Storage Should be stored in a cool, dry place to maintain its quality.
Soy (Glycine max (L.) is an annual seedling belonging to the Fabaceae family.
It is one of the most cultivated plants in the world and is used in human and animal nutrition.
Natural soy is not transgenic, so it has not undergone any changes to its DNA.
It is a leguminacea (like beans, peas etc.) introduced as an alternative to maize for the low cost and to avoid mycotoxins on grain and other parasites.
The spread of soy is due to the growing demand of consumers who have discovered some interesting properties of this legume.
- Great digestibility
- High protein (soy is 40% protein and 20% fat)
- High fiber content
But the benchmark that has advanced it in the market is the low cost.
There are about 30 varieties on the market:
Fukui, Demetra, Blanca, Taira, Regir, Dekabig, Atlantic, Bahia, PR92B63, Pacific, Nikko, Nikir, Condor, Pedro, Juliet, Tea, Ascasubi, Brilliant, Colorado, Fortress, Sapporo, Goriziana, Aires, Sponsor, Indian, Hilario, Neoplanta, Cresir, Shama, Syngenta, Sekoia, A
From soya we obtain:
- seeds from which mainly flour is produced
- sprouts used for salads and other applications in the pharmaceutical and cosmetic industries
Soy contains several polyphenol compounds, especially isoflavones, which have positive effects on human health, but their presence in percentage varies depending on the type of soy.
Isoflavones (classified as phytoestrogens) have shown positive potential against cardiovascular disease, diabetes, cancer. osteoporosis and neurogenerative disorders. In the soybean, 12 different types were identified divided into:
- aglycones (daizein, glicitein, genistein)
- beta-glucosides (daidzin, glicitin, genistin) (1)
In 1999, the FDA recognized soy proteins with some protection against coronary heart disease and authorized the following posology: 25 grams of soy protein per day as part of a low-fat, cholesterol-low diet.
In 2017, the FDA announced its intention to review the authorization for lack of scientific data as only 19 studies confirmed the usefulness of soy in reducing coronary risk, while 27 studies did not support this positive thesis.
It's a rather controversial food.
On the one hand, some studies draw attention to isoflavones present in soy that help defend the cardiovascular system by regulating cellular and enzymatic functions in situations such as inflammation, thrombosis and atherosclerotic progression (2).
On the other hand, it is feared that it may cause damage, especially as a contributing cause for Alzheimer's disease, if ingested in the form of an industrial product. This study analyses the problem (3).
However, a certain amount of post-2017 scientific studies confirm the positive activity of soy bea on human health.
In a 20 km cycling race, a fermented soybean extract improved the performance of athletes both in terms of power and speed (4).
Patients with type 2 diabetes achieved improved blood conditions, increased brachial blood flow, improved endothelial function, increased total serum antioxidants and lipid profile. There was no significant effect on blood pressure and HDL cholesterol (5)
Soy and its isoflavones have a positive influence on mortality risks associated with cancer and cardiovascular disorders (6).
