Soy protein is isolated from soybean and it is available as concentrates, isolates, and flour. Soy proteins offer various health benefits such as help lower blood pressure and cholesterol, and are rich source of minerals, vitamins, and omega-3. These ingredients provide almost all types of amino acids for human nutrition and are identical to other legume pulses and are considered to be one of the least expensive sources of protein. Eating soy is a great way to increase plant protein. Research suggests that adding plant protein in diet as opposed to more carbohydrates, has clear cardiovascular benefits, such as help lower blood pressure. Soy foods are naturally cholesterol-free and low in saturated fat.
Soy protein is a popular ingredient in many foods. It is extracted from soybeans after they are de-hulled, defatted, and pressed. Soy is processed into three high-protein commercial products, such as soy flour, soy isolates, and soy concentrates. These can be used in baking, cooking, and other food preparations. The most common way to consume soy protein is through soy-based products. Soy protein is concentrated in the seed protein bodies, which contain sixty to seventy percent of the soybean’s total protein content. Once a seed germinates, the amino acids from the seeds will be transported to the growth location of the seedling.
According to Coherent Market Insights, The global soy protein market is projected to reach US$ 12.01 by the end of 2027, at a CAGR of 5.59% over the forecast period (2019-2027), attributing to increasing awareness regarding importance of protein intake in daily life. Among applications, food and beverage segment held dominant position in the soy protein market in 2018, owing to the use of soy protein in the manufacturing of various food processing industries such as dairy, animal feed, bakery, confectionery, meat additives, functional food, and beverages among others, which in turn is fueling growth of the global soy protein market. However, ban on soy proteins of genetically modified (GM) origin is one of the major factors restraining growth of the global soy protein market.
Unlike many other sources of protein, soy products are easily digested and suitable for children, the elderly, as well as pregnant women. In addition to food products, they are used in nonfood applications as well, including pet foods, milk replacements, and cosmetics. Soy has been around for centuries, but only recently has it been marketed as a healthy food. Despite its strong off-flavor, soy foods have been making inroads into Western cultures. Today, consumption of soy has increased dramatically in Western countries since the realization of the physiological benefits of soy. This is the reason soy has become so popular in so many foods.
Soy contains a high concentration of biologically active, metabolic, and anti-inflammatory proteins. It also contains trypsin inhibitors, hemagglutinin, and cysteine proteases similar to papain. Soy has been found to be an excellent food source for vegetarians. In addition, it is low in fat. Soy is a good choice for vegans and vegetarians. Moreover, it’s free from any side effects, which makes it a healthy choice. Its high level of protein can strengthen the gut barrier, making it more likely to absorb nutrients. Soy protein has also been shown to lower cholesterol and lower levels of low-density lipoproteins. It is good for those following a vegetarian diet.
Soy is rich in antioxidants, and a research suggests that it may improve cardiovascular health. Soy proteins are a great alternative to meat and dairy. But the truth is that it’s not necessarily good for everyone. Many studies have proven that soy contains little or no lysine or methionine, which are essential amino acids for our bodies. Soy protein can cause adverse reactions to some people, but it is generally safe for vegetarians. But beware of soy-based products, as they may contain toxic ingredients. Protein is important for the overall health and boosts development. Soy is a complete source of protein. Consumption of soy protein reduces total cholesterol and triglycerides, thereby reducing the chances of heart diseases.
