Protein and Starch
Pea protein has good solubility, stability, emulsification and gelation. The protein content of pea protein is as high as 55% or more, and the starch content is 20%. All of them can be used as nitrogen source of fermentation substrate without heat treatment.
Rice protein is a kind of low antigenic protein, which can not produce allergic reaction and is very beneficial to produce infant food. Rice protein not only has unique nutritional function, but also has other health functions.
The amino acid composition of soy protein is similar to the essential amino acid composition of human body, and it is also rich in calcium, phosphorus, iron, oligosaccharides and various vitamins.
Vital Wheat Gluten
Vital Wheat Gluten is a natural vegetable protein derived from wheat or wheat flour with the starch removed. It consists of relatively high gluten content and plays as functional protein due to its good water absorption capacity and viscoelasticity of formed dough when hydrated.
Depending on its excellent whiteness, viscosity, gelatinization temperature and good film formation, can be used in more than ten industrial fields-meat product, fast-frozen products, sauce,candy industry, puffed food, paper-making, pharmacy, chemistry, and dairy industry etc.
Corn starch is rich in dietary fiber, which can promote intestinal peristalsis, shorten the time of food passing through the digestive tract, reduce the absorption of toxic substances and the stimulation of carcinogens on the colon, so it can reduce the occurrence of colon cancer.