HYDROLYZED SOY PROTEIN
Synonyms:
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Hydrolyzed soy protein products are foodstuffs obtained by protein hydrolysis and are used as ingredients with an authentic bouillon (broth) taste.
Regarding the production process, a distinction can be made between acid-hydrolyzed vegetable protein (aHVP), enzymatically produced HVP, and other seasonings, e.g., fermented soy sauce. Hydrolyzed vegetable protein products are particularly used to round off the taste of soups, sauces, meat products, snacks, and other dishes, as well as for the production of ready-to-cook soups and bouillons.
History of Hydrolyzed soy protein
Food technologists have long known that protein hydrolysis produces a meat bouillon-like odor and taste.[1] In 1831, Berzelius obtained products having a meat bouillon taste when hydrolysing proteins with hydrochloric acid.[2]
Fischer concluded amino acids contributed to the specific taste hidrolized soy protein.[3] In 1954, Philipps found that the bouillon odor required the presence of proteins containing threonine. Another important substance giving a characteristic taste is glutamic acid.Julius Maggi produced acid-catalyzed hydrolyzed vegetable protein industrially for the first time in 1886.[4]
Technological background Hydrolyzed soy protein
Almost all products rich in protein are suitable for the production of HVP. Today, hydrolyzed soy protein is made mainly from protein resources of vegetable origin, such as maize meal, soybean meal, or wheat gluten.[5]
Proteins consist of chains of amino acids joined together through amide bonds. When subjected to hydrolysis (hydrolyzed), the protein is broken down into its component amino acids. In industry, hydrochloric acid is used to perform this process, The remaining acid is then neutralized by mixing with an alkali such as sodium hydroxide, which leaves behind table salt, which comprises up to 20% of the final product.It’s a “flavour enhancer” used in processed foods like soups, chili, sauces, gravies, stews and some meat products like hot dogs. It’s in some dips and snacks like potato chips and pretzels.
You’ll also find it in some mass-produced vegetarian products made of soy.
Hydrolyzed soy protein is produced by boiling foods such as soy, corn, or wheat in hidrolized soy protein hydrochloric acid and then neutralizing the solution with sodium hydroxide. The acid breaks down the protein in vegetables into their component amino acids.
One of the amino acids in the dark-coloured hidrolized soy protein liquid that’s left is glutamic acid. Consumers are more familiar with glutamic acid in the form of its sodium salt – monosodium glutamate, or MSG.
Manufacturing process hydrolyzed soy protein
The manufacturing process for HVP varies depending on the desired organoleptic properties of the end product. In general, common vegetable raw materials used in the production of HVP include defatted oil seeds (soy, rapeseed), and protein mainly from maize, wheat, pea, and rice.
For the production of Hydrolyzed soy protein, the proteins are hydrolyzed by cooking with a diluted (15-20%) hydrochloric acid, at a temperature between 90 and 120°C for up to 8 hours. After cooling, the hydrolysate is neutralized with either sodium carbonate or sodium hydroxide to a pH of 5 to 6. The hydrolysate is filtered to remove the insoluble carbohydrate fraction (humin) and then further refined. The source of the raw material, concentration of the acid, the temperature of the reaction, the time of the reaction, and other factors can all affect the organoleptic properties of the final product. Activated carbon treatment can be employed to remove both flavor and color components, to the required specification. Following a final filtration, the aHVP may, depending upon the application, be fortified with additional flavoring components. Thereafter, the product can be stored as a liquid at 30-40% dry matter, or alternatively it may be spray dried or vacuum dried and further used as a food ingredient.[6]
For the production process of enzymatic Hydrolyzed soy protein, enzymes are used to break down the proteins. To break down the protein to amino acids, proteases are added to the mixture of defatted protein and water. Since no salt is formed during the production process, adding salt as an ingredient is common practice to meet the criteria as described in the European Code of Practice for Bouillons and Consommés. Due to the sensitivity of enzymes to a specific pH, either an acid or a base is added to match the optimum pH. Depending on the activity of the enzymes it, up to 24 hours are needed to break down the proteins. The mixture is heated to inactivate the enzymes and then filtered to remove the insoluble humic acid.
Composition
Liquid a Hydrolyzed soy protein typically contains 55% water, 16% salt, 25% organic substances (thereof 20% protein (amino acids) analyzed as about 3% total nitrogen and 2% amino nitrogen).
According to the European Code of Practice for Bouillons and Consommés, hydrolyzed protein products intended for retail sale correspond to these characteristics:
Specific gravity at 20 °C min.: 1.22
Total nitrogen min.: 4% (on dry matter)
Amino nitrogen min.: 1.3 % (on dry matter)
Sodium chloride max.: 50% (on dry matter)[7]
Use in convenience products hidrolized soy protein
When foods are produced by canning, freezing, or drying, some flavor loss is almost inevitable. Manufacturers can use HVP to restore these lost flavors, bring out latent taste characteristics, and generally round off and improve the flavor of the food.[5] Therefore, HVP is used in a wide variety of products such as in the spice, meat, fish, fine-food, snack, flavor, and soup industries.
Allergenicity Hydrolyzed soy protein
According to European law, wheat and soy are subject to allergen labelling in terms of Regulation (EU) 1169/2011 on food information to consumers. Since wheat and soy used for the production of HVP are not exempted from allergen labelling for formal reasons, HVP produced by using those raw materials has to be labelled with a reference to wheat or soy in the list of ingredients.
Nevertheless, strong evidence indicates at least aHVP is not allergenic, since proteins are degraded to single amino acids which are not likely to trigger an allergic reaction. A recent study has shown that aHVP does not contain detectable traces of proteins or IgE-reactive peptides. This provides strong evidence that aHVP is very unlikely to trigger an allergic reaction to people who are intolerant or allergic to soy or wheat.[8]
Hydrolysis of proteins breaks down large protein molecules into their smaller, constituent amino acids. This chemical process breaks the peptide bonds that hold together the individual amino acids. Hydrolyzed soy proteins are typically used to enhance the flavors in chicken and other meat products.
According to the Food Safety and Inspection Service, hydrolyzed soy protein is not the only type of plant-based protein. In fact, it can be made from other plant sources like wheat and corn – hydrolyzed corn protein and hydrolyzed wheat protein are examples – or even from an animal source such as milk.
Tips of Hydrolyzed soy protein
Hydrolyzed soy protein is made by breaking down large soy protein molecules into their smaller, constituent amino acids by a chemical process. Hydrolyzed proteins are used as flavor enhancers, sources of vegetable protein and are even present as soy ingredients in cosmetics.
Hydrolyzed Soy Protein Nutrition
According to the American Cancer Society, soy-based products such as hydrolyzed soy protein serve as an appropriate replacement to meat thanks to their high protein content. A 100-gram serving of Bob’s Red Mill Natural Foods organic textured soy protein has 588 calories, which is much higher than a 100-gram serving of lean, grass-fed beef strip steaks, which contain just 117 calories.
A serving of textured soy protein is also higher in protein compared to beef, which offers 23.70 grams of protein. Textured soy protein, on the other hand, provides 52.94 grams of protein, 11.76 grams of fat, 35.29 grams of carbohydrates and 23.5 grams of total dietary fiber.
Read more: Soy Protein vs. Whey Protein
The Dietitians of Canada states that soy is also high in calcium, which is required to maintain a healthy skeletal system. A 100-gram serving offers 353 milligrams of calcium and 10.59 milligrams of iron, a mineral responsible for oxygenation of body cells. They are good sources of isoflavones, a type of phytoestrogen whose efficacy increases on digestion.
Benefits of Hydrolyzed Soy Protein
The Linus Pauling Institute explains that isoflavones come from plant-based sources, namely soybeans. A 6-ounce serving of cooked soybeans contains approximately 81 milligrams of isoflavones, while edamame includes one of the highest amounts – 138 milligrams worth in 6 ounces.
Hidrolized soy protein Soy Protein Vs. Meat Protein
Isoflavones have been known to influence estrogen levels in the body. They may also be responsible for decreasing the incidence of breast cancer in adults who consumed isoflavone-rich foods as children.
Researchers of a study published in Medicines in June 2017 found that soy also has the potential to prevent the recurrence of breast cancer. This is mainly due to the presence of isoflavones in soy-based products like hydrolyzed soy protein, which possess the ability to suppress tumor cells.
Similarly, a study featured in the March 2014 issue of the_ Journal of Steroid Biochemistry and Molecular Biology_ states that the antioxidant properties of soy isoflavones have the potential to protect against prostate cancer. However, more studies need to be carried out to determine the mechanism of action of soy isoflavones, but the results so far have been promising.
It’s also not just in food. The use of soy ingredients in cosmetics, fertilizers and as a biofuel is becoming more frequent. According to a study published in the February 2015 issue of Acta Poloniae Pharmaceutica, soy ingredients in cosmetics have been shown to stimulate collagen, provide anti-inflammatory benefits and even protect against harmful UV rays.
Derivatives of soy are also being used in exfoliating face washes, which make use of soy microbeads as an environmentally friendly alternative to plastic microbeads.
Soy Protein Isolate Dangers
Unfortunately, some people may experience soy protein isolate dangers that stem from a soy allergy. According to Mayo Clinic, mild forms of a soy allergy may result in hives, swelling, tingling or itching in the mouth. Some people may also experience redness of the skin, diarrhea, nausea and vomiting. This can occur soon after consuming products containing soy or hydrolyzed soy protein.
Read more: A List of Foods With MSG
An allergic reaction may also occur when consuming products not directly made from soy or soybeans. Ingredients like monosodium glutamate (MSG), textured vegetable protein (TVP) and artificial flavorings all have some soy in them. Even in small amounts, this may prove fatal to those who have a severe soy allergy.
Glycine soja (soybean) protein, hydrolyzed soy protein, hydrolyzed soy protein extract, hydrolyzed soy milk protein, glycine soja peptide, glycine max (soybean) polypeptide and soy amino acids are ingredients obtained from the soybean plant, glycine soja. Polypeptides are chains of amino acids, the building blocks of proteins. Hydrolyzed proteins are proteins that have been broken down into smaller chains of amino acids by reaction with water. Soy Amino Acids result when soy protein is completely hydrolyzed.
Why is it used in cosmetics and personal care products Hydrolyzed soy protein?
In cosmetics and personal care products, soy proteins and peptides may be used safely in body, hand, face and neck products, hair conditioners, hair dyes and colors, wave sets, shampoos, other hair care products, skin care products and mascara.
The following functions have been reported for Soybean protein-derived Hydrolyzed soy protein ingredients:
• Film former – soybean peptide
• Hair conditioning agent – soybean protein, soybean peptide, hydrolyzed soy protein, soy amino acids
• Skin-conditioning agent – miscellaneous – soybean protein, hydrolyzed soy protein, hydrolyzed soy milk protein, hydrolyzed soy protein extract , soybean peptide, soy amino acids
> • Surfactants – emulsifying agent – soybean protein
Hidrolized Soy Protein
Hidrolize edilmi bitkisel protein (HVP) ürünleri, protein hidroliziyle elde edilen gda maddeleridir ve otantik bir bulyon (et suyu) tad olan bileenler olarak kullanlr.
Üretim ilemi ile ilgili olarak, asitle hidrolize edilmi bitkisel protein (aHVP), enzimatik olarak üretilen HVP ve dier baharatlar, örnein fermente soya sosu arasnda bir ayrm yaplabilir. Hidrolize edilmi bitkisel protein ürünleri özellikle çorbalarn, soslarn, et ürünlerinin, attrmalklarn ve dier yemeklerin tadnn yan sra, piirmeye hazr çorba ve bulyonlarn üretiminde kullanlr.
Tarihçe
Gda teknolojisi uzmanlar uzun süredir protein hidrolizinin et etine benzer bir koku ve tat ürettiini biliyorlard. [1] 1831’de Berzelius, proteinleri hidroklorik asit ile hidrolize ederken et bulyon tadnda ürünler elde etti. [2]
Fischer, amino asitlerin özgül tada katkda bulunduunu belirtti. [3] 1954’te Philipps bulyon kokusunun treonin içeren proteinlerin varln gerektirdiini buldu. Karakteristik bir tat veren bir baka önemli madde glutamik asittir.
Julius Maggi, 1886’da ilk kez endüstriyel olarak asit katalizli hidrolize sebze proteini üretti. [4]
Teknolojik altyap
Neredeyse protein açsndan zengin tüm ürünler HVP üretimi için uygundur. Günümüzde, temel olarak msr unu, soya unu veya buday glüteni gibi bitkisel kaynakl protein kaynaklarndan yaplmaktadr. [5]
Proteinler, amid balar ile bir araya getirilen amino asit zincirlerinden oluur. Hidrolize (hidrolize) maruz kaldnda, protein, bileen amino asitlerine parçalanr. Endüstride bu ilemi gerçekletirmek için hidroklorik asit kullanlr, Kalan asit daha sonra nihai ürünün% 20’sini içeren sofra tuzunun arkasnda kalan sodyum hidroksit gibi bir alkali ile kartrlarak nötrletirilir.
Resmi nedenlerden dolay, bu hammaddelerin kullanlmasyla üretilen HVP’nin içerik listesinde buday veya soya referans ile etiketlenmesi gerekir.
Bununla birlikte, güçlü kantlar, en azndan aHVP’nin alerjenik olmadn gösterir çünkü proteinler, alerjik reaksiyonu tetiklemesi muhtemel olmayan tekli amino asitlere indirgenir. Yakn tarihli bir çalma, bir HVP’nin saptanabilir protein izleri veya IgE-reaktif peptidler içermediini göstermitir. Bu, aHVP’nin soya veya buday tolere edemeyen veya alerjisi olan kiilere alerjik reaksiyonu tetiklemenin pek mümkün olmadna dair güçlü kantlar salar.
Proteinlerin hidrolizi, büyük protein moleküllerini daha küçük, kurucu amino asitlerine parçalamaktadr. Bu kimyasal ilem, ayr ayr amino asitleri bir arada tutan peptid balarn krar. Hidrolize edilmi soya proteinleri tipik olarak tavuk ve dier et ürünlerindeki lezzetleri arttrmak için kullanlr.
Gda Güvenlii ve Denetimi Servisi’ne göre, hidrolize soya proteini, sadece bitki bazl protein türü deildir. Aslnda, buday ve msr gibi dier bitki kaynaklarndan yaplabilir – hidrolize msr proteini ve hidrolize buday proteini örneklerdir – hatta süt gibi bir hayvan kaynandan bile.
Hidrolized soy protein puçlar
Hidrolize edilmi soya proteini, büyük soya proteini moleküllerinin daha küçük, kurucu amino asitlerine kimyasal bir ilemle parçalanmasyla yaplr. Hidrolize edilmi proteinler, tat arttrclar, bitkisel protein kaynaklar olarak kullanlr ve hatta kozmetiklerde soya bileenleri olarak bulunurlar.
Hidrolize Soya Proteini Beslenmesi
Amerikan Kanser Dernei’ne göre, hidrolize edilmi soya proteini gibi soya bazl ürünler, yüksek protein içerikleri sayesinde ete uygun bir ikame ilevi görür. Bob’s Red Mill Natural Foods organik dokulu soya proteininin 100 gramlk bir porsiyonu, sadece 117 kalori içeren 100 gramlk yasz, otla beslenen sr eti erit biftek biftek hizmetinden çok daha yüksek 588 kaloriye sahiptir.
Dokulu soya proteininin bir porsiyonu da, protein bakmndan 23.70 gram protein sunan sr eti ile karlatrldnda daha yüksektir. Dokulu soya proteini ise 52.94 gram protein, 11.76 gram ya, 35.29 gram karbonhidrat ve 23.5 gram toplam diyet lifi salar.
Hidrolized soy protein Soya Proteini ve Whey Proteini
Kanadal Diyetisyenler soyann, salkl bir iskelet sistemini korumak için gerekli olan kalsiyumun yüksek olduunu belirtiyorlar. 100 gramlk bir porsiyon, 353 miligram kalsiyum ve vücut hücrelerinin oksijenlenmesinden sorumlu bir mineral olan 10.59 miligram demir sunar. Bunlar sindirimde etkinlii artt bir tür fitoöstrojen olan iyi izoflavon kaynaklardr.
Hidrolize Soya Proteininin Faydalar
Linus Pauling Enstitüsü, izoflavonlarn bitki kaynakl kaynaklardan, yani soya fasulyesinden geldiini açklar. 6 onsluk pimi soya fasulyesi porsiyonu yaklak 81 miligram izoflavon içerirken, edamame 6 ons içinde 138 miligram deerinde en yüksek miktarlardan birini içerir.
Devamn oku: Soy Protein Vs. Et Proteini
zoflavonlarn vücuttaki östrojen seviyelerini etkiledii bilinmektedir. Ayrca çocuklarda izoflavon bakmndan zengin besinler tüketen erikinlerde meme kanseri insidansn azaltmaktan sorumlu olabilirler.
Haziran 2017’de laçlar’da yaynlanan bir aratrmann aratrmaclar, soyann meme kanserinin tekrarn önleme potansiyeline sahip olduunu da buldu. Bu, temel olarak, tümör hücrelerini basklayabilen yeteneine sahip olan, hidrolize soya proteini gibi soya bazl ürünlerdeki izoflavonlarn bulunmasndan kaynaklanmaktadr.
Benzer ekilde, “Steroid Biyokimya ve Moleküler Biyoloji Dergisi” nin Mart 2014 saysnda yer alan bir çalma, soya izoflavonlarnn antioksidan özelliklerinin prostat kanserine kar koruma potansiyeline sahip olduunu belirtir. Bununla birlikte, soya izoflavonlannn etki mekanizmasn belirlemek için daha fazla çalma yaplmas gerekmektedir, ancak u ana kadar umut verici olmutur.
Ayn zamanda sadece yiyecek de deil. Soya içerik maddelerinin kozmetik ürünlerinde, gübrelerde ve biyoyakt olarak kullanm daha da artmaktadr. Acta Poloniae Pharmaceutica’nn ubat 2015 saysnda yaynlanan bir aratrmaya göre, kozmetik ürünlerdeki soya içeriklerinin kollajeni uyard, antienflamatuar faydalar salad ve hatta zararl UV nlarna kar koruduu gösterilmitir.
Soya türevleri, plastik mikro-boncuklara çevre dostu bir alternatif olarak soya mikro-boncuklarndan yararlanan peeling yüz ykamalarnda da kullanlmaktadr.
Soya Protein zolasyon Tehlikeleri
Dorudan soya veya soya fasulyesinden üretilmeyen ürünleri tüketirken alerjik bir reaksiyon da oluabilir. Monosodyum glutamat (MSG), dokulu bitkisel protein (TVP) ve yapay tatlandrclar gibi içerik maddelerinin hepsinde soya bulunur. Küçük miktarlarda bile, bu ciddi bir soya alerjisi olanlar için ölümcül olabilir.
Glisin soya (soya fasulyesi) proteini, hidrolize soya proteini, hidrolize soya proteini ekstresi, hidrolize soya sütü proteini, glisin soja peptidi, glisin max (soya fasulyesi) polipeptidi ve soya amino asitleri soya fasulyesi bitkisinden elde edilen, soya fasulyesi soya maddesinden elde edilen içeriklerdir. Polipeptitler, proteinlerin yap talar olan amino asit zincirleridir. Hidrolize proteinler, suyla reaksiyona girerek daha küçük amino asit zincirlerine bölünmü proteinlerdir. Soya Amino Asitler soya proteini olduunda ortaya çkar.
Kozmetiklerde ve kiisel bakm ürünlerinde neden kullanlyor?
Kozmetiklerde ve kiisel bakm ürünlerinde soya proteinleri ve peptidleri vücut, el, yüz ve boyun ürünlerinde, saç kremlerinde, saç boyalarnda ve renklerde, dalga setlerinde, ampuanlarda, dier saç bakm ürünlerinde, cilt bakm ürünlerinde ve maskaralarda güvenle kullanlabilir.
Soya fasulyesi proteininden türetilmi bileenler için aadaki ilevler bildirilmitir:
• Eski film – soya fasulyesi peptidi
• Saç bakm maddesi – soya fasulyesi proteini, soya fasulyesi peptidi, hidrolize soya proteini, soya amino asitleri
• Cilt bakm ürünü – çeitli – soya fasulyesi proteini, hidrolize soya proteini, hidrolize soya sütü proteini, hidrolize soya proteini ekstresi, soya peptidi, soya amino asitleri
• Sürfaktanlar – emülsifiye edici ajan – soya fasulyesi proteini