Soybean Peptide
Nutritional Enhancers
Flavoring Agents
107761-42-2
C₂₀₃H₃₁₁N₅₅O₆₀S₁
$14.90 ~ $22.35
Food
Free sample from 100g(NF)
One unit of:10kg/carton
One unit of:10kg/carton
10kg/carton
Product Info
What is Soybean Peptide?
Soybean Peptide is a mixture of easily digestible amino acid chains produced by the enzymatic hydrolysis of soybean protein, primarily used in nutritional and functional foods as a high-quality, bioavailable protein source.
How is Soybean Peptide made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Reception & Selection | Inspect and accept high-quality, low-temperature defatted soybean meal or soy protein isolate. | Note: Raw material must be Non-GMO and tested for pesticides, heavy metals, and mycotoxins. Protein content should be high. |
| 2 | Slurry Preparation | Disperse the soy protein raw material in a specific ratio with purified water in a reaction tank. | Control Point: Solid-to-liquid ratio (typically 1:10 to 1:20). Ensure the mixture is homogenous with no clumps before proceeding. |
| 3 | pH & Temperature Adjustment | Adjust the slurry's pH and temperature to the optimal conditions for the selected enzyme. | Control Point: Adjust pH to the enzyme's optimal range (e.g., pH 7.5-8.5 for alkaline protease). Heat to the optimal temperature (e.g., 50-60°C). |
| 4 | Enzymatic Hydrolysis | Add a specific food-grade protease (e.g., alkaline protease, flavourzyme) to the slurry and allow the reaction to proceed for a set time. | Control Point: This is the core step. Monitor Enzyme type and dosage, reaction time (e.g., 2-4 hours), and maintain stable pH and temperature. The Degree of Hydrolysis (DH) is a critical parameter to measure peptide chain length. |
| 5 | Enzyme Deactivation | Rapidly heat the hydrolysate to inactivate the enzyme and stop the hydrolysis reaction. | Control Point: Heat the liquid to above 90°C for 10-15 minutes. This is crucial to ensure product stability and prevent further protein breakdown. |
| 6 | Filtration & Separation | Separate the liquid peptide solution from any insoluble proteins and solid residues using centrifugation followed by filtration. | Control Point: Centrifuge speed and filtration membrane pore size. The goal is to obtain a clear, transparent liquid hydrolysate. |
| 7 | Decolorization & Deodorization | Pass the liquid hydrolysate through an activated carbon column or add powdered activated carbon to remove undesirable colors and bitter flavors. | Control Point: Monitor the color, taste, and odor of the liquid. Ensure complete removal of activated carbon particles through a final filtration step. |
| 8 | Concentration | Remove excess water from the peptide solution using low-temperature vacuum evaporation or membrane concentration (e.g., reverse osmosis). | Control Point: Concentration temperature should be kept low (below 60°C) to avoid damaging the peptides. Target a specific solids content (e.g., 30-40%) for efficient drying. |
| 9 | Spray Drying | Atomize the concentrated peptide liquid into a stream of hot, dry air, instantly evaporating the remaining water to form a fine powder. | Control Point: Critically control the inlet and outlet air temperatures to achieve the target moisture content (typically <7%) without scorching the product. This determines the powder's solubility and flowability. |
| 10 | Sieving, Blending & Metal Detection | Sieve the powder to ensure uniform particle size, blend for batch consistency, and pass it through a metal detector. | Control Point: Sieve mesh size (e.g., 80-100 mesh). Metal detector must be calibrated and functioning correctly as a critical food safety step. |
| 11 | Packaging & Quality Control | Package the finished soybean peptide powder into sealed, moisture-proof, food-grade containers in a cleanroom environment. | Control Point: Final product is tested for key specifications: peptide content, molecular weight distribution, moisture, ash, microbial limits, and heavy metals before release. |
Technical Specifications
| CAS Number | 107761-42-2 |
| Chemical Formula | C₂₀₃H₃₁₁N₅₅O₆₀S₁ |
| Solubility | soluble in water; soluble in DMSO; soluble in ammonium hydroxide pH>9 |
| Storage Conditions | dry, cool place (‑20 °C for long term) |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
nutritional supplements
functional foods
beverages
cosmetics
pharmaceuticals
Mechanism of action:
| Parameter | Soybean Peptide |
|---|---|
| Functional Category | Nutritional Enhancer; Flavor Modifier; Bioactive Compound; Emulsifying Agent |
| Key Ingredients | Hydrolyzed Soy Protein; Dipeptides; Tripeptides; Small-chain Oligopeptides |
| Mechanism of Action | Provides highly bioavailable amino acids for rapid absorption due to small molecular weight, bypassing complex protein digestion. Imparts umami/kokumi flavor by interacting with taste receptors. Exhibits amphiphilic properties, adsorbing at oil-water interfaces to stabilize emulsions. Certain peptide sequences can exert antioxidant or ACE-inhibitory effects. |
| Application Effect in Product | Enhanced nutritional profile (protein fortification) in beverages, bars, and supplements. Improved mouthfeel and savory flavor depth in soups, sauces, and meat alternatives. Increased emulsion stability in dressings and dairy-free products. Masks bitterness or off-flavors from other functional ingredients. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Soybean Peptide | Plant-Based Protein Peptide | Complete amino acid profile; fast absorption; contains soy isoflavones; rich in arginine and glutamine. | Complete protein source for vegans; fast-acting; potential cardiovascular and bone health benefits from isoflavones. | Presence of phytoestrogens (isoflavones) can be a concern for some; potential GMO source; distinct flavor profile. | Post-workout recovery for plant-based diets; general protein supplementation for those with dairy allergies. | For a complete, fast-absorbing plant protein with potential added health benefits, if avoiding dairy. |
| Whey Peptide | Dairy-Based Protein Peptide | Derived from milk whey; extremely high in BCAAs (especially leucine); ultra-rapid absorption rate. | Considered the gold standard for stimulating muscle protein synthesis due to high leucine content and absorption speed. | Contains lactose and milk allergens; unsuitable for vegans or individuals with dairy intolerance. | Immediate post-workout recovery to maximize muscle repair and growth. | When maximizing muscle protein synthesis and absorption speed is the top priority and dairy is not an issue. |
| Casein Peptide | Dairy-Based Protein Peptide | Derived from milk casein; forms a gel in the stomach, leading to a slow, sustained release of amino acids. | Excellent for prolonged anti-catabolic support (preventing muscle breakdown); increases satiety. | Slow absorption makes it less ideal for immediate post-workout use; contains dairy allergens. | Before bed to feed muscles overnight; between meals to maintain amino acid levels and control hunger. | For sustained, slow-release protein delivery to prevent muscle breakdown over extended periods. |
| Collagen Peptide | Animal-Based Peptide | Derived from connective tissues; high in glycine, proline, and hydroxyproline; incomplete protein profile. | Specifically targets and supports connective tissues: skin, joints, hair, and nails; typically tasteless and highly soluble. | Poor amino acid profile for muscle building (low in BCAAs and tryptophan); not suitable for vegetarians/vegans. | Improving skin elasticity, supporting joint health, and strengthening hair and nails. | If the primary goal is supporting connective tissue health rather than building muscle. |
| Pea Peptide | Plant-Based Protein Peptide | Derived from yellow peas; hypoallergenic; good source of BCAAs and arginine; free from common allergens. | Excellent hypoallergenic option for those with soy and dairy sensitivities; no phytoestrogen concerns. | Incomplete protein (lower in methionine compared to soy); can have a more pronounced earthy taste. | Post-workout for athletes with multiple food allergies; vegan protein supplementation without soy. | For a highly digestible, hypoallergenic plant-based protein free from both dairy and soy. |
Technical Documents
Available Documentation
Technical Data Sheet available
Safety Data Sheet (SDS)
Yes
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications