大豆分离蛋白 (CAS No.9010-10-0)
- 物化性质
- 淡黄色或乳白色粉末，具有大豆特有的豆香味。易溶于水，等电点pH约为4.5。具有优良的吸水性、保水性和膨胀性，吸水力比浓缩蛋白强且几乎不受温度影响。同时具有较高的粘度、可塑性和弹性，以及良好的乳化性、凝胶性和起泡性。营养丰富，不含胆固醇。
- 技术参数
- 蛋白质含量（干基）不低于90%，含近20种氨基酸，包含人体必需氨基酸 水分保持能力为14g水/g蛋白质，吸水性几乎不受温度影响 水分含量不高于6%，灰分不高于4%，粗脂肪含量不高于0.5% 等电点pH约为4.5，易溶于水 主要由清蛋白（约5%）和球蛋白（约90%）组成，其中7S和11S球蛋白约占总蛋白的70%
English description（英文原文，共 1666 字符）
Product Name:Soy Protein Isolate
English Name:Soy Protein Isolate
CAS No.:9010-10-0
Aliases:Soybean Protein Isolate, Isolated Soy Protein, Soy Protein
Physical Properties:Off-white or light yellow powder with a characteristic soybean aroma. Easily soluble in water with an isoelectric point around pH 4.5. Exhibits excellent water absorption, water retention, and swelling properties; its water absorption capacity is significantly stronger than that of soy protein concentrate and is almost unaffected by temperature. It also possesses high viscosity, plasticity, and elasticity, along with good emulsifying, gelling, and foaming properties. Nutritionally rich and cholesterol-free.
Uses:Soy protein isolate is one of the few plant proteins that can replace animal proteins and is widely used in food processing. Adding 2–5% to meat products improves product texture and flavor, providing water and fat retention, preventing meat juice separation, enhancing quality, and improving mouthfeel. It also serves as a carrier for water, flavorings, sugars, and other complexes, and is suitable for hams, sausages, hot pot ingredients, and various meat products.
Technical Specifications:
Protein content (dry basis) ≥90%, containing nearly 20 amino acids including essential amino acids
Water holding capacity of 14 g water/g protein, with water absorption almost unaffected by temperature
Moisture content ≤6%, ash content ≤4%, crude fat content ≤0.5%
Isoelectric point approximately pH 4.5, easily soluble in water
Composed mainly of albumin (about 5%) and globulin (about 90%), with 7S and 11S globulins accounting for approximately 70% of the total protein
English Name:Soy Protein Isolate
CAS No.:9010-10-0
Aliases:Soybean Protein Isolate, Isolated Soy Protein, Soy Protein
Physical Properties:Off-white or light yellow powder with a characteristic soybean aroma. Easily soluble in water with an isoelectric point around pH 4.5. Exhibits excellent water absorption, water retention, and swelling properties; its water absorption capacity is significantly stronger than that of soy protein concentrate and is almost unaffected by temperature. It also possesses high viscosity, plasticity, and elasticity, along with good emulsifying, gelling, and foaming properties. Nutritionally rich and cholesterol-free.
Uses:Soy protein isolate is one of the few plant proteins that can replace animal proteins and is widely used in food processing. Adding 2–5% to meat products improves product texture and flavor, providing water and fat retention, preventing meat juice separation, enhancing quality, and improving mouthfeel. It also serves as a carrier for water, flavorings, sugars, and other complexes, and is suitable for hams, sausages, hot pot ingredients, and various meat products.
Technical Specifications:
Protein content (dry basis) ≥90%, containing nearly 20 amino acids including essential amino acids
Water holding capacity of 14 g water/g protein, with water absorption almost unaffected by temperature
Moisture content ≤6%, ash content ≤4%, crude fat content ≤0.5%
Isoelectric point approximately pH 4.5, easily soluble in water
Composed mainly of albumin (about 5%) and globulin (about 90%), with 7S and 11S globulins accounting for approximately 70% of the total protein
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常见问题
- 大豆分离蛋白的 CAS 号是多少？
- 大豆分离蛋白的 CAS 号是 9010-10-0。
- 大豆分离蛋白的英文名称是什么？
- 大豆分离蛋白的英文名称为 Soy Protein Isolate。
- 大豆分离蛋白还有哪些别名？
- 大豆分离蛋白又称 豆蛋白质、大豆蛋白质、分离大豆蛋白。
- 大豆分离蛋白有哪些供应商和生产厂家？
- 掌上化工当前收录 1 条大豆分离蛋白供应报价，来自 1 家供应商，可按地区、纯度、级别筛选对比。
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- 平台上大豆分离蛋白的供应级别包括 工业级。
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- 大豆分离蛋白的报价单位主要有 千克。
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