Soybean Oligopeptides

Physical and chemical properties：

【Appearance】: Slightly yellow, yellow, has a unique taste and smell, with out other odor 【Impurity】: no visible foreign matter

【Solubility】: Good water solubility

【Stability】: Good thermal stability, not freezing when being heated, good stability in acids and does not precipitate, directly absorbency good, good liquidity, safe.

Quality standard：

Item Specification

gross protein（dry basis％） ≥90.0

Soybean Oligopeptides（dry basis％） ≥84.0

PH(10.0%water solution) 6.5-7.5

Loss on drying(%) ≤7.0

Ash content (%) ≤6.5

Total number of bacterial colony (cfu/g) ≤10000

Coliform group (MPN/100g) ≤40

Enzymes and yeasts ≤50

Soy oligopeptides is polypeptide mixture obtained from soy protein after acid or enzymatic hydrolysised, isolated and purified. The main content of soy oligopeptides are small peptides consisting of 3 to 6 amino acids, there are still small amount of macromolecular peptides, free amino acids, sugars and inorganic salts etc. The molecular weight is usually less than1000μ.The soy protein content of soy oligopeptides is about 90%, its amino acid composition is same with soy protein, its essential amino acids has good balance and be abundant. Compared with the soy protein, the soy oligopeptides has high digestion and absorption rate, it can provide energy quickly, lower cholesterol, lower blood pressure and promote fat metabolism physiological function, it is excellent health food material.

Function：

1. It can improve the organizational structure and absorption of the small intestine

2. enhance the body's immune system

3. antihypertensive

4. regulate blood lipids

5. Promote fat metabolism

6. anti-oxidation

7. Exercise Fatigue

Application：

1. It is used in nutrition foods with treat efficacy and hypoallergenic food

2. Health food producing

3. Develop sports food

4. A variety of high-protein foods, baked goods, candy, cakes and so on.