Soy Peptide represents the next generation of soy-derived protein ingredients. It bridges the gap between intact soy protein isolate and free amino acids. Enzymatic hydrolysis using neutral and/or alkaline proteases (e.g., Alcalase, Flavourzyme, Protamex) cleaves soy protein into bioactive peptides that are absorbed intact through the intestinal peptide transporter (PepT1). This achieves faster and more efficient amino acid delivery than whole protein.
Key bioactivities demonstrated in clinical literature include ACE-inhibitory (blood pressure lowering), anti-fatigue, satiety-promoting, and immunomodulatory effects. Physical properties: >95% solubility across pH 2–10, low viscosity even at 20% solids, minimal beany flavor (when well-hydrolyzed), and excellent heat stability. Typical degree of hydrolysis (DH) ranges from 15% to 35%, determining the average peptide length and functional profile. Soy Peptide meets FDA GRAS, EU Novel Food (post-1997 hydrolysates), and national Chinese QB/T standards.