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Enzymatically Hydrolyzed Vegetable Protein Powder
Created on 09.09
Enzymatically Hydrolyzed Vegetable Protein Powder 👍
Product Origin: This product is derived primarily from corn gluten meal, supplemented with high-quality vegetable proteins such as soybean meal. It undergoes pretreatment, enzymatic hydrolysis, decolorization, and drying to produce enzymatically hydrolyzed corn protein powder.
Product Characteristics: A light white to pale brown or light yellow powder. Rich in 18 amino acids including glutamic acid, leucine, and aspartic acid, as well as small molecular peptides (2–20 amino acid residues). The umami amino acids constitute the highest proportion (approximately 26.9%). The product exhibits stable solubility across a pH range of 3.0–7.0, resists precipitation, and retains natural amino acid aroma. Free from 3-chloropropanol. Suitable for storage at room temperature.
🔬 Main Technical Specifications:
Amino Nitrogen: ≥3.0 g/100g
Total Nitrogen: >10.0 g/100g
Sodium Chloride: ≤10.0 g/100g
🗝️ Key Advantages
Compared to regular Vegetable protein powders, enzymatically hydrolyzed vegetable protein powders offer several distinct advantages:
• Enhanced Absorption: The resulting small peptides (typically with molecular weights below 1,000 daltons) are directly absorbed by the intestines, offering high bioavailability—ideal for individuals with sensitive digestive systems (such as the elderly or post-surgical patients), as well as for rapid post-exercise nutrient replenishment.
• Multiple Functional Benefits: The hydrolysis process activates bioactive compounds in plant proteins, endowing them with various physiological functions such as antioxidant effects, immune support, and metabolic regulation.
• Improved Taste: This processing effectively removes the characteristic beany odor of soy and other raw materials while reducing bitterness, resulting in a milder, smoother flavor profile.
• Lower Allergenicity: By breaking down potential allergenic protein fragments, the risk of allergic reactions is significantly reduced.
⚙️ Application Areas
Due to its excellent properties, enzymatically hydrolyzed plant protein powder is widely used in various fields:
• Food Industry: Added as a nutritional enhancer to products such as bread, biscuits, beverages, and plant-based meat to improve nutritional value and product quality. It also finds applications in flavoring agents.
• Health Products and Nutritional Supplements: Frequently formulated into various dietary supplements, providing a high-quality protein source for health-conscious individuals, helping to boost immunity and promote muscle recovery.
• Feed Industry: Used to enhance the nutritional value of animal feed and improve digestion and absorption rates in animals, thereby promoting animal growth.
