Advantages
Applications Beverages (Protein Shakes) | Cakes | Ice Creams | Mayonnaise | Meat Extenders | Soups
Soy Protein | Tomato | ||
Functionality | Seed | ||
(Reference) | |||
Protein | |||
Water Absorption (g/g) | 2.75 | 2.4 | |
Oil Absorption (g/g) | 0.96 | 1.5 | |
Foaming Capacity (%) | 25 | 20 | |
Foaming Stability (%) | 35 | 36 | |
Protein Solubility (%) | 31(pH 11) | 89 (pH 9.5) | |
Emulsification (%) | 75 | 97.7 | |
Emulsification Stability (%) | 77 | 98 | |
Least Gelation Protein (%) | 14 | 24 |
Amino Acids | Mg/g |
Histidine | 19 |
Isoleucine | 40 |
Leucine | 48 |
Valine | 36 |
Lysine | 27 |
Methionine | 13 |
Phenylalanine | 37 |
Threonine | 19 |
Tryptophan | 9 |
Composition | Values |
Energy | 383 Kcal/100g |
Fat | 7-8% |
Carbohydrates | 10-15% |
Protein | 60-70% |
Moisture | 5-10% |
Ash | <3.0% |