Product Overview
Soybean peptide powder is a mixed peptide product consisting of 2-6 amino acids with a molecular weight of 200-800 Daltons. Compared to native proteins, soybean peptide powder has excellent water solubility, water-holding capacity, and foaming ability, fully dissolving under any pH conditions from 2 to 10. It integrates well with other food ingredients while maintaining their original physicochemical and nutritional properties. Soybean peptide powder has a balanced and comprehensive amino acid profile, including all eight essential amino acids.
Soybean Peptide Powder Production Process
Using defatted soy meal and/or soybean powder as raw materials, the process includes:
- Solid Fermentation: Mix raw materials with water in a 1:0.5 to 1.5 weight ratio, inoculate with fermentation microorganisms, and control the fermentation temperature.
- Liquid Enzymatic Hydrolysis: Mix the fermented solid culture with water in a 1:7 to 10 weight ratio, add composite protease, and maintain temperature for enzymatic hydrolysis.
- Enzyme Deactivation: Inactivate the enzyme in the hydrolysate.
- Filtration: Separate the soybean peptide crude solution from the enzymatic liquid.
- Bitter and Color Removal: Heat the filtered soybean peptide crude solution to 50-65°C, add 0.05-0.15% activated carbon, and stir slowly for 0.5-2.5 hours.
- Refinement.
- Sterilization to produce the final product. The solid fermentation uses Bacillus subtilis with an inoculation ratio of 0.1-5%, controlling fermentation temperature at 25-50°C, pile height of 50-90cm, and fermentation time of 1.5-2.5 days.
Benefits and Effects of Soybean Peptide Powder
Compared to native proteins and amino acid formulations, soybean peptide powder is more easily absorbed by the body, bypassing gastrointestinal digestion and directly absorbed in the small intestine, unaffected by body conditions. It contains various bioactive peptides with physiological activities including antioxidant, anti-fatigue, and immune-boosting effects. As a versatile nutritional ingredient, soybean peptide powder is widely used in health foods, infant foods, sports nutrition, fermented products, and clinical nutrition supplements.
Applications of Soybean Peptide Powder
In addition to its use in foods, soybean peptide can be applied in beauty products (enhancing moisture retention and providing nutrients directly to the skin), animal feed (improving survival rates and disease resistance), and aquaculture (increasing production speed and yield per unit area).
Packaging and Storage
【Storage Conditions】Keep sealed, protected from light, avoid high temperatures, and store in a dry, cool, well-ventilated place.
【Packaging】Bulk: 25kg per cardboard drum; Sample: 1kg per aluminum foil bag; Custom packaging available upon request.
【Shipping】By courier or logistics, domestic courier within three days, logistics within five days. Quotes generally include domestic shipping costs.
【Shelf Life】Two years
Plant Source—Soybean
Soybean (Glycine max (L.) Merr.) is an annual herbaceous plant in the legume family, growing 30-90 cm tall. Soybean protein content ranges from 35% to 40%. Genetically modified soybeans are round in shape. The soybean plant has a sturdy, upright stem covered with dense brown hairs. The leaves typically consist of three leaflets; stipules have veins and are covered with yellow soft hairs; petioles are 2-20 cm long; leaflets are broadly ovate and papery. The inflorescence is short with fewer flowers or long with more flowers; peduncles usually have 5-8 unstemmed, densely clustered flowers; bracts are lanceolate with rough appressed hairs; flower sepals are lanceolate, and flowers are purple, light purple, or white with petal stalks and wing petals. Pods are large, slightly curved, and yellow-green with dense brown hairs; seeds are 2-5 per pod, oval to nearly spherical, with smooth seed coats in various colors including light green, yellow, brown, and black. Flowering occurs from June to July, and fruiting from July to September. Originating in China, soybeans are cultivated throughout the country and widely around the world. Soybeans are an important crop in China with a cultivation history of 5,000 years, known as "Shu." Northeast China is a major production area. Soybeans are a rich source of plant protein, with a protein content of 35%-40%. Soybeans are commonly used to make various soybean products, extract soybean oil, brew soy sauce, and extract protein.
