Soybean Oligopeptide Powder

Soybean oligopeptide powder is a small-molecule fragment composed of 2 to 10 amino acids, which is produced by enzymatic hydrolysis of macromolecular Soybean oligopeptide powder using biological technology. Soybean oligopeptide powder contains 22 kinds of amino acids, including 9 essential amino acids that cannot be synthesized by the human body. As a small-molecule protein, Soybean oligopeptide powder is easily absorbed by the human body.

Soybean oligopeptide powder, as a small-molecule protein, is highly absorbable by the human body. Its absorption rate is 20 times that of ordinary protein and 3 times that of amino acids, making it suitable for people with poor protein digestion and absorption. Due to the small molecular size of Soybean oligopeptide powder, it forms a transparent, pale yellow liquid when dissolved in water. In contrast, common protein powders mainly consist of Soybean oligopeptide powder, which is a macromolecule, thus forming an opaque milky white liquid when dissolved.

• Small molecular weight. The molecular weight of Soybean oligopeptide powder is as high as tens of thousands or hundreds of thousands, while the average molecular weight of soybean oligopeptides is below 1000 Da. Such oligopeptides can be directly absorbed by the human intestinal tract.
• Good water solubility. Soybean oligopeptide powder has low solubility, whereas soybean oligopeptides exhibit excellent water solubility. Water solubility generally determines the degree to which nutrients are absorbed and utilized.
• Good thermal stability. Soybean oligopeptide powder denatures when heated, but soybean oligopeptides are thermally stable. Therefore, they can be used to process various types of food without causing structural changes.
•  Good acid stability. Proteins usually have an isoelectric point; generally, protein in solution precipitates at a pH of approximately 4.5. Soybean oligopeptides have no isoelectric point and do not precipitate under acidic conditions at pH 4.5.
• Direct absorbability. In vitro tests confirm that more than 95% of soybean oligopeptides remain undigested after treatment with pepsin, and about 90% remain undigested after treatment with trypsin. This indicates that soybean oligopeptides are no longer digested and most are directly absorbed in the form of oligopeptides.
• Safety. Soybean contains many anti-nutritional factors, which are not present in soybean oligopeptides. Studies have reported that soybean oligopeptides have extremely low allergenicity, making them safer for consumption.

• Directions and Dosage:Liquid foods (such as milk, yogurt, fruit juice drinks, sports drinks, soy milk, etc.): dosage at 0.1%~1.0%.Alcoholic beverages (such as Chinese liquor, wine, fruit wine, beer, etc.): dosage at 0.1%~0.5%.Solid foods (such as milk powder, infant formula food, baked goods, meat products, etc.): dosage at 5%~25%.
• Health foods (such as nutritional powder, pills, tablets, capsules, oral liquids, etc.): dosage determined according to specific formulas and requirements.
• Applications in Industrial Fields:Used as an emulsifier, gelling agent, stabilizer, etc., in biomedicine, health care products, cosmetics and other industrial fields.It can also be used in the preparation of high-grade peptide substances such as bioactive peptides and functional peptides.
• Directions and Dosage:According to specific industrial application requirements, Soybean oligopeptide powder is converted into peptide substances through processes such as enzymatic hydrolysis, extraction and purification, followed by further processing and application as needed.The dosage shall be adjusted based on specific processes and product requirements.
• Applications in Chemical Industry:It may be used as a raw material or auxiliary agent for certain chemical reactions, but specific applications have not been fully developed.
• Directions and Dosage:Specific usage and dosage shall be determined according to actual chemical reactions and product requirements.