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  Soyprotein and health benefits

Soy protein is generally regarded as the storage protein held in discrete particles called protein bodies, which are estimated to contain at least 60–70% of the total soybean protein. The Soybean is a legume that contains no cholesterol and low in saturated fat. Soybeans contain all essential amino acids. Soybeans are good source of fiber, iron, calcium, zinc and Vitamin B. Soybeans also contain biologically active or metabolic proteins such as enzymes, trypsin inhibitors, hemagglutinins, and cysteine proteases very similar to papain. Due to its functional properties like emulsification and texturizing it has been used as an ingredient in a variety of foods such as salad dressings, vegetarian foods and soups.

Soybeans are processed into three kinds of modern protein-rich products: soy isolate, soy concentrate, and soy flour.

Soy Isolates:

Soy protein isolate is a highly refined or purified form of soy protein with a minimum protein content of 90% on a moisture-free basis. It is made from defatted soy flour which has had most of the non-protein components, fats and carbohydrates removed. Because of this, it has a neutral flavor and will cause less flatulence due to bacterial fermentation.
Soy isolates are mainly used to improve the texture of meat products, but are also used to increase protein content, enhance moisture retention, and as an emulsifier. Flavor is affected, but whether it is an enhancement is subjective.

Soy Concentrates:

Soy protein concentrate is about 70% soy protein and is basically defatted soy flour without the water soluble carbohydrates. It is made by removing part of the carbohydrates (soluble sugars) from dehulled and defatted soybeans.
Soy protein concentrate retains most of the fiber of the original soybean. It is widely used as functional or nutritional ingredient in a wide variety of food products, mainly in baked foods, breakfast cereals, and in some meat products. Soy protein concentrate is used in meat and poultry products to increase water and fat retention and to improve nutritional values (more protein, less fat).

Soy Flours:

Soy flour is made by grinding soybeans into a fine powder. It comes in three forms: natural or full-fat (contains natural oils); defatted (oils removed) with 50% protein content and with either high water solubility or low water solubility; and lecithinated (lecithin added). As soy flour is gluten-free, yeast-raised breads made with soy flour are dense in texture.

The Soy Protein health benefits:

  • According to studies, Soy protein reduces the cholesterol and help to reduce the risk of stroke and cardiovascular disease.
  • Daily intake of Soy protein may show positive results in people with high blood pressure.
  • Research studies suggest that consuming soy protein may protect against osteoporosis.
  • Soy protein helps in controlling hyperglycemia and reduced body weight, hyperlipidemia, and hyperinsulinemia. Thus its helps in the control of obesity and blood sugar to both nondiabetic and diabetic persons.
  • Genistein, one of the phytochemicals found in soy, can reduce the risk of cancer, including breast cancer and prostate cancer.
  • It boosts the immune system of the body.
  • Soy protein contains calcium, along with magnesium and boron, all of these are essential in keeping bones strong and healthy. Also helps in preventing loss of bone mass which is a serious issue for woman in menopause and perimenopause.
  • Soy proteins reduce the development of skin discolorations, wrinkles, & lines as soy protein is rich of protein and antioxidants.

 



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