SOY PROTEIN

Soy protein is generally regarded as being concentrated in protein bodies, which are estimated to contain at least 60–70% of the total soybean protein.
Soy protein is a high-quality plant-based protein derived from the seeds of the soybean plant (Glycine max), which has been extensively processed to remove most of its fat and carbohydrates, resulting in a protein-rich powder or concentrate that contains all nine essential amino acids required for human nutrition, making it a complete protein source comparable to animal proteins in terms of nutritional value. 
Soy Protein is widely used in food, beverage, nutraceutical, and supplement industries because of its ability to promote muscle growth, support tissue repair, regulate metabolism, and contribute to overall dietary protein intake, particularly for individuals who follow vegetarian, vegan, or plant-forward diets.

CAS Number: 9010-10-0
Molecular Formula: C13H10N2
Molecular Weight: 194.2319
EINECS Number: 232-720-8

Synonyms:Genistein, 446-72-0, 4',5,7-Trihydroxyisoflavone, Prunetol, Genisterin, Genisteol, Sophoricol, 5,7-dihydroxy-3-(4-hydroxyphenyl)-4H-chromen-4-one, 5,7,4'-Trihydroxyisoflavone, Bonistein, 5,7-dihydroxy-3-(4-hydroxyphenyl)chromen-4-one, 4H-1-Benzopyran-4-one, 5,7-dihydroxy-3-(4-hydroxyphenyl)-, Genestein, 5,7-Dihydroxy-3-(4-hydroxyphenyl)-4H-1-benzopyran-4-one, 4',5, 7-Trihydroxyisoflavone, NSC36586, NSC-36586, DH2M523P0H, NPI-031L, DTXSID5022308, CHEBI:28088, BIO-300, SIPI-807-1, FW-635I-2, DTXCID002308, 5,7-dihydroxy-3-(4-hydroxyphenyl)-chromen-4-one, RefChem:5853, TEMPO HOT FLASH RELIEF, alpha-ISOSPARTEINE, (-)-, SPARTEINE L-alpha-ISOSPARTEINE, 207-174-9, NSC-366737, Differenol A, MFCD00016952, NPI 031L, C.I. 75610, SIPI 807-1, NSC 36586, Genistein [USAN], 5,7-Dihydroxy-3-(4-hydroxyphenyl)-4-benzopyrone, Genistein (Standard), CHEMBL44, Bio 300, ISOFLAVONE, 4',5,7-TRIHYDROXY-, MLS000738127, GEN, Genistein (USAN), NCGC00015479-09, 690224-00-1, CAS-446-72-0, Lactoferrin-genistein, CCRIS 7675, SR-01000075498, EINECS 207-174-9, BRN 0263823, UNII-DH2M523P0H, Genisteina, Genistein?, STO514, HSDB 7475, PTI G4660, PTI-G4660, SIPI-9764-I, 3kgt, 3kgu, Genistein, 8, PTI-G 4660, Genistein (GEN), TNP00151, Spectrum_000320, Tocris-1110, 1x7r, 2qa8, Genistein 85% HPLC, GENISTEIN [INN], SpecPlus_000305, GENISTEIN [MI], GENISTEIN [HSDB], Spectrum2_000638, Spectrum3_000678, Spectrum4_001543, Spectrum5_000106, Lopac-G-6649, 4',7-Trihydroxyisoflavone, GENISTEIN [MART.], MolMap_000022, UPCMLD-DP096, G 6649, G10000, GENISTEIN [USP-RS], GENISTEIN [WHO-DD], Isoflavone,5,7-trihydroxy-, Lopac0_000520, Oprea1_224620, Oprea1_437815, SCHEMBL19166, BSPBio_002375, KBioGR_002006, KBioGR_002564, KBioSS_000800, KBioSS_002573, NPI031L, SPECTRUM210296, 5-18-04-00594 (Beilstein Handbook Reference), BIDD:ER0113, DivK1c_006401, Genistein, analytical standard, SPBio_000636, 4',5,7-.Trihydroxyisoflavone, 4',5,7-trihydroxy-Isoflavone, GTPL2826, MEGxp0_000568, orb1307572, 4,5,7-Trihydroxy Iso-Flavone, SCHEMBL29352944, UPCMLD-DP096:001, ACon1_001065, BDBM19459, cid_5280961, KBio1_001345, KBio2_000800, KBio2_002564, KBio2_003368, KBio2_005132, KBio2_005936, KBio2_007700, KBio3_001595, KBio3_003042, CHEBI: 28088, cMAP_000086, Bio1_000445, Bio1_000934, Bio1_001423, GLXC-06701, HMS2271K09, HMS3261H21, HMS3267K14, HMS3412I13, HMS3428M01, HMS3649B22, HMS3654D17, HMS3676I13, HMS3742I07, HMS5079F13, ALBB-015886, BCP07581, MSK40142, Tox21_110161, Tox21_201428, Tox21_300585, Tox21_500520, AC-472, BBL010484, CCG-38551, HB2775, HY-14596R, LMPK12050218, s1342, SBB066115, STK801619, WHO 11073, AKOS001590147, Tox21_110161_1, CS-1534, DB01645, FG09961, KS-5128, LP00520, SB17235, SDCCGSBI-0050503.P003, SMP1_000133, Genistein,  4',5,7-Trihydroxyisoflavone, NCGC00015479-01, NCGC00015479-02, NCGC00015479-04, NCGC00015479-05, NCGC00015479-06, NCGC00015479-07, NCGC00015479-08, NCGC00015479-10, NCGC00015479-11, NCGC00015479-12, NCGC00015479-13, NCGC00015479-14, NCGC00015479-15, NCGC00015479-16, NCGC00015479-17, NCGC00015479-18, NCGC00015479-19, NCGC00015479-20, NCGC00015479-38, NCGC00025005-01, NCGC00025005-02, NCGC00025005-03, NCGC00025005-04, NCGC00025005-05, NCGC00025005-06, NCGC00025005-07, NCGC00169711-01, NCGC00169711-02, NCGC00254275-01, NCGC00258979-01, NCGC00261205-01, HY-14596, NCI60_003369, SMR000112580, ST056352, SY050124, CS-0694819, EU-0100520, G0272, NS00009870, SW203763-2, 46G720, C06563, D11680, EN300-210743, G-2535, Genistein, synthetic, >=98% (HPLC), powder, K00046, M01798, US8552057, 2, AB00052696_09, AB00052696_12, AE-848/20772043, Q415957, GENISTEIN (CONSTITUENT OF RED CLOVER) [DSC], Genistein, primary pharmaceutical reference standard, SR-01000075498-1, SR-01000075498-3, SR-01000075498-6, BRD-K43797669-001-02-3, BRD-K43797669-001-03-1, BRD-K43797669-001-10-6, BRD-K43797669-001-28-8, BRD-K43797669-001-29-6, BRD-K43797669-001-30-4, Genistein, from Glycine max (soybean), ~98% (HPLC), SR-01000075498-10, F0001-2388, GENISTEIN (CONSTITUENT OF SOY ISOFLAVONES) [DSC], 4H-1-Benzopyran-4-one,7-dihydroxy-3-(4-hydroxyphenyl)-, Genistein, United States Pharmacopeia (USP) Reference Standard, Genistein, Pharmaceutical Secondary Standard,  Certified Reference Material, HYDROLYSEDSOYA-BEANPROTEIN, SOYPROTEINISOLATEETHANOLWASHED, TEXTUREDSOYPROTEIN, ISOLATEDSOYPROTEINS, Isolated soya protein, The soybeanprotein isolate, Soy Protein Concentrate/Textured/Isolate, SOY PROTEIN ISOLATE

Soy Protein is a protein that is isolated from soybean. 
Soy Protein is made from soybean meal that has been dehulled and defatted. 
Dehulled and defatted soybeans are processed into three kinds of high protein commercial products: soy flour, concentrates, and isolate, which is used in food and industrial manufacturing.

Upon germination of the soybean, the protein will be digested, and the released amino acids will be transported to locations of seedling growth.
Soy protein is available in various forms, including soy protein isolate, soy protein concentrate, and textured soy protein, each differing in protein content, functionality, and processing method, which allows it to be incorporated into a wide range of products such as protein shakes, bars, baked goods, meat alternatives, dairy substitutes, infant formulas, and fortified foods. 
Beyond its nutritional role, soy protein contains bioactive peptides, isoflavones, and saponins, which have been studied for potential cardiovascular benefits, cholesterol reduction, bone health support, antioxidant effects, and hormonal balance, particularly in postmenopausal women due to its phytoestrogen content.

Soy Protein, such as soy and pulses, belong to the globulin family of seed storage proteins called legumin and vicilins, or in the case of soybeans, glycinin and beta-conglycinin. 
Soy Protein also contain biologically active or metabolic proteins, such as enzymes, trypsin inhibitors, hemagglutinins, and cysteine proteases similar to papain. 
The soy cotyledon storage proteins, important for human nutrition, can be extracted most efficiently by water, water plus dilute alkali, or aqueous solutions of sodium chloride from dehulled and defatted soybeans that have undergone only a minimal heat treatment so the protein is close to being native or undenatured.

Soy Protein, containing isoflavones, possess strong anti-inflammatory and antioxidant properties that protect skin from photodamage and improve anti-aging properties of skin cells. 
After UV exposure, treatment with soybean extract results in increased catalase activity, which normally converts hydrogen peroxide to water and oxygen and circumvents its conversion to reactive oxygen species in the cell. 
Moreover, the expression of cyclooxygenase (COX), an enzyme involved in the production of inflammatory prostaglandins, also increases after UV irradiation. 

COX expression is significantly decreased in skin pretreated with Soy Protein. 
Finally, Soy Protein also decreases the level of proliferating cell nuclear antigen (PCNA), a marker for DNA damage, in skin cells after UV irradiation. 
As a result, Soy Protein targets cellular enzymes to prevent keratinocyte apoptosis, decreases transepidermal water loss and the level of inflammation to protect from skin damage due to photoaging. 

Soy Protein has also been shown to inhibit the formation of skin proteinases and increase trichoblast and atrichoblast numbers in skin.
Soy Protein is frequently used to counter skin aging in moisturizers, cleansers, and hair strengtheners. 
In clinical trials, soybean has been shown to increase papillae index of skin, fibrillogenesis, and the production of GAGs in the ECM. 

Soy Protein serine protease inhibitors have also been clinically used to treat hyperpigmentation. 
This occurs by inhibition of enzymes that mediate keratinocyte phagocytosis of melanosomes. 
Scientists have also recently discovered that fermentation of soybean extract produces additional peptides that aid in the in vivo inhibition of enzymes involved with lipid peroxidation of cells.

Soy Protein is a dietary additive that includes a certain amount of carbohydrates, associated sugars and fibre. 
Soy Protein is processed in exactly the same way, but everything is removed, except the protein. 
All carbohydrates and fibre are extracted from eth already defatted beans. This leaves an all-protein end result that is more ‘pure’ than its counterpart.

In food technology and industrial applications, soy protein is valued for its functional properties, including emulsification, water and fat binding, gel formation, and foaming ability, which help improve the texture, stability, and mouthfeel of various processed foods, meat analogues, and protein-enriched beverages. 
In addition, soy protein is often incorporated into dietary supplements and sports nutrition products due to its high digestibility, low allergenicity compared to other plant proteins (for most individuals), and ability to support lean body mass and recovery after exercise.

Melting point: 140 °C
Density: 1.3 g/cm3
refractive index: 1.46
form: Light yellow powder
InChI: InChI=1S/C13H10N2/c14-10-12(11-6-2-1-3-7-11)13-8-4-5-9-15-13/h1-9,12H
InChIKey: CAXNYFPECZCGFK-UHFFFAOYSA-N
SMILES: C(#N)C(C1=CC=CC=C1)C1=NC=CC=C1

Soy Protein is used in various foods, such as salad dressings, soups, meat analogues, beverage powders, cheeses, nondairy creamer, frozen desserts, whipped topping, infant formulas, breads, breakfast cereals, pastas, and pet foods.
Soybean protein is a complete protein since it provides all of the essential amino acids for human nutrition.
Soy Protein is essentially identical to that of other legume pulses (legume proteins in general consist of 7S and 11S storage proteins), and is one of the least expensive sources of dietary protein.[19] For this reason, soy protein is consumed by vegetarians and vegans.

Soy protein—the protein that’s in or isolated from soybeans—is a power-packed ingredient found in many of your favorite foods. 
The soybean is classified as a legume and is sustainably grown by U.S. farmers. 
Learn more about soy protein, where to find it, and how to add it to your recipes.

Soy Proteins are an important source of vegetable protein which is often used to replace animal proteins in the diet, suitable for all ages. 
Soy Protein is a legume that contains no cholesterol and has low saturated fat (or oil) content. 
Soybeans are the only vegetable food that contains all eight essential amino acids. 

In all, soybeans have about twenty amino acids. 
Soy Protein are also a good source of fiber, iron, calcium, zinc, and B vitamins.
Soy Protein is a highly refined or purified form of soy protein with a minimum protein content of 90% on a moisture-free basis. 

Soy Protein is made from defatted soy flour which has had most of the nonprotein components, fats and carbohydrates removed. 
Because of this, it has a neutral flavor and will cause less flatulence than soy flours.
Soy Protein are mainly used to improve the texture of meat products, but are also used to increase protein content, to enhance moisture retention, and as an emulsifier.

Pure soy protein isolate is used mainly by the food industry. 
Soy Protein is sometimes available in health stores or in the pharmacy section of the supermarket. 
Soy Protein is usually found combined with other food ingredients.

Soy Protein concentrate is about 70% soy protein and is basically defatted soy flour without the water-soluble carbohydrates. 
Soy Protein 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. 

Soy Protein 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 protein concentrates are available in different forms: granules, flour and spray-dried. 

Because they are very digestible, they are well-suited for children, pregnant and lactating women, and the elderly. 
They are also used in pet foods, milk replacements for babies (human and livestock), and even used for some nonfood applications.
Soy flour is made by grinding (usually cooked) soybeans into a fine powder. 

Soy Protein comes in three forms: whole or full-fat (contains natural oils); defatted (oils removed, made from press cake) with 50% protein content and with either high water solubility or low water solubility; and lecithinated (lecithin added to defatted flour). 
A history of soy flour and grits has been published.
As soy flour is gluten-free, yeast-raised breads made with soy flour are dense in texture.

Soy grits are similar to soy flour except the soybeans have been toasted and cracked into coarse pieces.
Soy protein has been available since 1936. 
In that year, organic chemist Percy Lavon Julian designed the world's first plant for the isolation of industrial-grade soy protein called alpha protein.

The largest use of industrial-grade protein was, and still is, for paper coatings, in which it serves as a pigment binder. 
However, Julian's plant must have also been the source of the "soy protein isolate" which Ford's Robert Boyer and Frank Calvert spun into an artificial silk that was then tailored into that now famous "silk is soy" suit that Henry Ford wore on special occasions. 
The plant's eventual daily output of 40 tons of soy protein isolate made the Soya Products Division into Glidden's most profitable division.

At the start of World War II, Glidden sent a sample of Julian's isolated soy (alpha) protein to National Foam System Inc. (today a unit of Kidde Fire Fighting) which used it to develop Aero-Foam, used by the United States Navy for firefighting and referred to as "bean soup". 
While not exactly the brainchild of Dr. Julian, it was the meticulous care given to the preparation of the soy protein that made the fire fighting foam possible. 
When a hydrolysate of isolated soy protein was fed into a water stream, the mixture was converted into a foam by means of an aerating nozzle. 

The soy protein foam was used to smother oil and gasoline fires aboard ships, and was particularly useful on aircraft carriers. 
Soy Protein saved the lives of thousands of sailors.
In 1958, Central Soya of Fort Wayne, Indiana, acquired Julian's Soy Products Division (Chemurgy) of the Glidden Paint Company, Chicago. 

Soy Protein Bunge Protein Division, in January 2003, joined/merged with DuPont's soy protein business Solae, which in 1997 had acquired Ralston Purina's soy division, Protein Technologies International (PTI) in St. Louis. 
Food-grade soy protein isolate first became available on October 2, 1959 with the dedication of Central Soya's edible soy isolate, Promine D, production facility on the Glidden Company industrial site in Chicago.

227–28  An edible soy isolate and edible spun soy fiber have also been available since 1960 from the Ralston Purina Company in St. Louis, who had hired Boyer and Calvert. 
In 1988, PTI became the world's leading maker of isolated soy protein.
Edible soy protein isolate is derived from defatted soy flour with a high solubility in water, as measured by the nitrogen solubility index (NSI). 

The aqueous extraction is carried out at a pH below 9. The extract is clarified to remove the insoluble material and the supernatant liquid is acidified to a pH range of 4-5. 
The precipitated protein-curd is collected and separated from the whey by centrifuge. 
The curd is usually neutralized with alkali to form the sodium proteinate salt before drying

Soy protein concentrate is produced by immobilizing the soy globulin proteins while allowing the soluble carbohydrates, soy whey proteins, and salts to be leached from the defatted flakes or flour. 
Soy Protein is retained by one or more of several treatments: leaching with 20-80% aqueous alcohol/solvent, leaching with aqueous acids in the isoelectric zone of minimum protein solubility, pH 4-5; leaching with chilled water (which may involve calcium or magnesium cations), and leaching with hot water of heat-treated defatted soy meal/flour.

All of these processes result in a product that is 70% protein, 20% carbohydrates (2.7 to 5% crude fiber), 6% ash and about 1% oil, but the solubility may differ. 
One tonne of defatted soybean flakes will yield about 750 kg of soybean protein concentrate.

Uses Of Soy Protein:
Soy Protein is the protein obtained from soybeans, containing the essential amino acids. 
The most common forms are soybean flour (approximately 50% protein), soybean concentrate (approximately 70% protein), and soybean protein isolate (approximately 90% protein). 
Soy Protein is used in sausages, snack foods, and meat analogs to provide emulsification, binding, moisture control, texture control, and protein fortification. 

Soy Protein is also termed soy protein.
Soy Protein is made by forming a dough from highly soluble (high NSI) defatted soy flour with water in a screw-type extruder, and heating with or without steam. 
The dough is extruded through a die into various possible shapes: granules, flakes, chunks, goulash, steakettes (schnitzel), etc., and dried in an oven. 

Soy Protein made from soy flour contains 50% soy protein and must be rehydrated before use at a weight ratio of 1 TSP:2 water. 
However, Soy Protein, when made from soy concentrate, contains 70% protein and can be rehydrated at a ratio of 1:3. 
Soy Protein can be used as a meat replacement or supplement. 

The extrusion technology changes the structure of the soy protein, resulting in a fibrous, spongy matrix similar in texture to meat.
Soy Protein has a shelf life of more than a year when stored dry at room temperature, it should be used at once or stored for no more than three days in the refrigerator after rehydration.
It is usually rehydrated with cold or hot water, but a bit of vinegar or lemon juice can be added to quicken the process.

Soy protein products such as TSP are used as low-cost substitutes in meat and poultry products.
Food service, retail and institutional (primarily school lunch and correctional) facilities regularly use such "extended" products. 
Extension may result in diminished flavor, but fat and cholesterol are reduced. 

Vitamin and mineral fortification can be used to make soy products nutritionally equivalent to animal protein; the protein quality is already roughly equivalent. 
The soy-based meat substitute textured vegetable protein has been used for more than 50 years as a way of inexpensively and safely extending ground beef up to 30% for hamburgers, without reducing its nutritional value.
Soy protein is extensively utilized across the food, beverage, nutraceutical, and supplement industries due to its high nutritional value, complete amino acid profile, and functional properties, making it a key ingredient in products designed to enhance protein intake, support muscle growth, and promote overall health and wellness. 

In sports nutrition and dietary supplements, soy protein is added to protein powders, shakes, and bars to provide a plant-based alternative to whey or casein proteins, delivering the essential amino acids necessary for muscle repair, recovery after exercise, and maintenance of lean body mass, particularly for individuals following vegetarian, vegan, or plant-forward diets.
In functional foods and beverages, soy protein is used to fortify baked goods, dairy substitutes, meat analogues, soups, cereals, and snack products because of its water-binding, emulsifying, and gel-forming properties, which help improve the texture, stability, and mouthfeel of the final products while simultaneously enhancing protein content and nutritional value.

Soy Protein is also incorporated into infant formulas, meal replacement drinks, and fortified foods to support growth, development, and adequate protein intake in populations with increased nutritional needs, such as children, adolescents, elderly individuals, and patients with specific dietary requirements.
Beyond its nutritional benefits, soy protein contains bioactive peptides and isoflavones, which are associated with cardiovascular health, cholesterol reduction, bone health support, antioxidant effects, and hormonal balance, making it an attractive ingredient for functional foods, nutraceuticals, and health-promoting formulations aimed at disease prevention and wellness maintenance. 

In plant-based and vegan product development, soy protein is especially valuable for creating meat alternatives, dairy-free cheeses, yogurt substitutes, and protein-enriched beverages, where it contributes both nutritional content and desirable texture, mimicking the properties of animal-derived proteins.
In addition to human nutrition, soy protein is used in animal feed formulations, providing a high-quality protein source for livestock, poultry, and aquaculture, promoting growth, feed efficiency, and overall health. 

Its versatility and solubility, emulsification, and gelation capabilities also make it useful in industrial applications, including certain cosmetic formulations, where it can act as a moisturizer, stabilizer, or emulsifying agent. 
Soy Protein’s combination of functional, nutritional, and bioactive properties makes it a widely employed and highly valuable ingredient in food production, dietary supplementation, health products, and plant-based innovation.

Health effects Of Soy Protein:
More refined and processed than standard soy protein, isolate has a high biological value. 
This means Soy protein isolate is easily absorbed by the body and most of it is used.
 
This makes it ideal for athletes and very active people. 
As a result, Soy Protein is commonly found in supplements such as protein bars and shakes, fortified dairy products, and meat substitutes.

Safety Profile Of Soy Protein:
Soy protein is generally regarded as safe and non-toxic for the majority of individuals when consumed in amounts typical for food and dietary supplements, but it can present certain health considerations and potential hazards depending on individual sensitivities, pre-existing medical conditions, and the form and concentration of the protein consumed. 
One of the primary concerns is allergic reactions, as soy is one of the eight major food allergens; exposure in sensitive individuals can lead to symptoms ranging from mild skin irritation, hives, or itching to more severe responses such as swelling of the lips, tongue, or throat, respiratory difficulties, and, in rare cases, life-threatening anaphylaxis, particularly in children or those with a known soy allergy.

In some cases, high consumption of soy protein, especially in concentrated powders or isolates, may result in gastrointestinal discomfort, including bloating, gas, diarrhea, or mild abdominal pain, especially in individuals who have difficulty digesting soy proteins or who have irritable bowel syndrome or other digestive sensitivities. 
Because soy protein contains phytoestrogens (isoflavones), there is the potential for hormonal effects, which may interfere with thyroid function in individuals with iodine deficiency or thyroid disorders, or affect estrogen-sensitive conditions, although these effects are generally mild and occur mostly with very high intake.