Peptides are a class of compounds whose molecular structure is between amino acids and proteins, that is to say, amino acids are the basic groups that constitute peptides and proteins. Usually, those with more than 50 amino acid residues are called proteins, and those with less than 50 are called peptides, such as tripeptides composed of 3 amino acids, tetrapeptides composed of 4, etc. Soy peptides are made of soybeans, soybean meal or soybean protein as the main raw materials. They are produced by enzymatic hydrolysis or microbial fermentation. After separation and purification, a mixture of oligopeptides composed of 3-6 amino acids is obtained, which also includes some free amino acids and sugars.
The composition of soy peptides is almost the same as that of soy protein, and it also has the characteristics of balanced amino acid ratio and rich content. Compared with soy protein, soy peptides have many advantages. First of all, soy peptides have the characteristics of no beany flavor, no acidity, no precipitation, no solidification on heating, and easily soluble in water. Secondly, the absorption rate of soy peptides in the intestines is good, and its digestibility and absorption are better than soy protein. Finally, soybean peptides have active groups that effectively bind calcium and other trace elements, and can form organic calcium polypeptide complexes, which significantly improve solubility, absorption rate and delivery speed, and can promote passive calcium absorption.