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).

Soy studies

References______________________________________________________________________________________

(1) Orts A, Revilla E, Rodriguez-Morgado B, Castaño A, Tejada M, Parrado J, García-Quintanilla A. Protease technology for obtaining a soy pulp extract enriched in bioactive compounds: isoflavones and peptides. Heliyon. 2019 Jun 22;5(6):e01958. doi: 10.1016/j.heliyon.2019.e01958. PMID: 31294110; PMCID: PMC6595185.

Abstract. This work presents a new bioprocess process for the extraction of bioactive components from soy pulp by-product (okara) using an enzymatic technology that was compared to a conventional water extraction. Okara is rich in fiber, fat, protein, and bioactive compounds such as isoflavones but its low solubility hampers the use in food and fertilizer industry. After the enzymatic attack with endoproteases half of the original insoluble proteins were converted into soluble peptides. Linked to this process occured the solubilization of isoflavones trapped in the insoluble protein matrix. We were able to extract up to 62.5% of the total isoflavones content, specially aglycones, the more bioactive isoflavone forms, whose values rose 9.12 times. This was probably due to the increased solubilization and interconversion from the original isoflavones. In conclusion, our process resulted in the formulation of a new functional product rich in aglycones and bioactive peptides with higher antioxidant potency than the original source. Therefore, we propose that the enzymatic extraction of okara bioactive compounds is an advantageous tool to replace conventional extraction.

(2) González Cañete N, Durán Agüero S. Isoflavonas de soya y evidencias sobre la protección cardiovascular. Nutr Hosp. 2014 Jun 1;29(6):1271-82. Spanish. doi: 10.3305/nh.2014.29.6.7047. 

Abstract. Soya isoflavones represent a group of non-nutritive, bioactive compounds, of non-steroidal phenolic nature that are present in soy bean and derived foods. They share with other compounds the capacity of binding to estrogenic receptors from different cells and tissues so that they may act as phytoestrogens. The current interest in these compounds comes from the knowledge that in Asian populations with high levels of their consumption the prevalence of cancer and cardiovascular disease is lower, as compared to the Western countries populations. This cardiovascular benefit would be the result not only of the modulation of plasma lipids, which is a widely studied mechanism. This paper reviews the published evidence about the beneficial effects of soya isoflavones and the different mechanisms of action that would benefit cardiovascular health and that surpass the mechanisms traditionally approached such as the modulation of plasma lipids, and that implicate the regulation of cellular and enzymatic functions in situations such as inflammation, thrombosis, and atherosclerotic progression.

(3) Roccisano D, Henneberg M, Saniotis A. A possible cause of Alzheimer's dementia - industrial soy foods. Med Hypotheses. 2014 Mar;82(3):250-4. doi: 10.1016/j.mehy.2013.11.033. 

(4) Seeley AD, Jacobs KA, Signorile JF. Acute Soy Supplementation Improves 20-km Time Trial Performance, Power, and Speed. Med Sci Sports Exerc. 2020 Jan;52(1):170-177. doi: 10.1249/MSS.0000000000002102. 

Abstract. Introduction: Isoflavones, a chemical class of phytoestrogens found in soybeans and soy products, may have biological functions similar to estradiol. After binding with ERβ or perhaps independently of estrogen receptors, isoflavones may augment vascular endothelial relaxation, contributing to improved limb blood flow....Conclusions: Ingestion of a fermented soy extract supplement improved sprint-distance performance through improvements in both power and speed. For those with great aerobic fitness, soy supplementation may help to decrease cardiac demand alongside performance improvement.

(5) Sedaghat A, Shahbazian H, Rezazadeh A, Haidari F, Jahanshahi A, Mahmoud Latifi S, Shirbeigi E. The effect of soy nut on serum total antioxidant, endothelial function and cardiovascular risk factors in patients with type 2 diabetes. Diabetes Metab Syndr. 2019 Mar-Apr;13(2):1387-1391. doi: 10.1016/j.dsx.2019.01.057. 

(6) Nachvak SM, Moradi S, Anjom-Shoae J, Rahmani J, Nasiri M, Maleki V, Sadeghi O. Soy, Soy Isoflavones, and Protein Intake in Relation to Mortality from All Causes, Cancers, and Cardiovascular Diseases: A Systematic Review and Dose-Response Meta-Analysis of Prospective Cohort Studies. J Acad Nutr Diet. 2019 Sep;119(9):1483-1500.e17. doi: 10.1016/j.jand.2019.04.011.