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Tofu, flour, milk, and sauce are just some of the products that can be made from the versatile plant protein soy |
Soy – the versatile protein source that comes from the species of legumes known as soybeans – is becoming a popular alternative to meat and dairy products, and for good reason. Whether you are trying to eat healthier, eat more sustainably, or both, College of Agriculture, Health and Natural Resources Department of Nutritional Sciences researcher Yangchao Luo and his research group recently published an article in the Journal of Agriculture and Food Research exploring qualities that make soy a versatile and nutritious choice.
What makes soy such a popular source of plant-based meat (and dairy) alternatives?
In comparison to other plant-based proteins, soy protein provides the most complete nutrients in terms of amino acids, compared to animal sources. Soy contains almost every amino acid, with only one minor exception, methionine, which is an essential amino acid, and what we call a limiting amino acid. Other plant-based proteins may miss two, three, or even four different essential amino acids. You can easily get all essential amino acids in a meal by mixing plant-based proteins or by pairing soy-based proteins with grains.
Upon extrusion process, soy-based proteins undergo a series of physicochemical changes to form fibrous anisotropic structure, the texture of which becomes very similar to meat products. When modified chemically or enzymatically, soy protein can further develop sensory characteristics that can mimic real meat. This is very easy to do for soy protein, but more challenging for many other plant proteins. A lot of food companies nowadays are trying to develop meat alternatives, and soy-based protein is just the top choice for the food industries.