Soy Protein - Utilization in Diet and Supplementation

Soybeans, like beans and garlic, belong to the family of bobab plants. They are a highly popular legume plant that has gained recognition among consumers due to its values. Soybeans exist in 16 species, of which the most widely distributed is vegetable soybean (Glycine max). Soybeans are a plant that naturally occurs in temperate and tropical climates, more frequently found in the northern hemisphere than in the south. It can be found as an annual plant and as a perennial. Like other legumes, soybeans are a climbing or creeping plant. The flowers of soybeans are small and butterfly-shaped, differing in color depending on the variety. The fruits of soybeans, or seeds, are classic pods, in which one to six small seeds in oval to round shape can be found.

The world's leading soybean production areas are the United States. Soybeans are also grown in Europe, including our country, although on a smaller scale. Among the popular varieties cultivated in our country are Augusta, Progres, and Polan, with Aldana being the most popular. This soybean cultivar thrives exceptionally well in our climate, produces rich harvests, and is not inferior to other varieties in terms of nutritional value and flavor. Regarding soil requirements, soybean is a relatively demanding plant - it thrives best on permeable and well-aerated soils. It can also grow well on clay, brown, and black soils. Soybean is not suitable for cultivation on acidic, compacted, and humus-poor soils.

Among legumes, soy is particularly notable due to its high nutritional value. Approximately 40 percent plant protein and 20 percent fat are found in 100 grams of dried seeds. Due to their relatively high levels of fatty acids, soy is considered a high-energy food, with soybean containing 385 kcal. In addition, soybeans are an excellent source of vitamin B and many mineral compounds, including magnesium, potassium, iron, and calcium. Soybeans are characterized by their high biological nutritional value. The section of amino acids that are included for the food needs of humans and animals is also very well defined by the acceptance of soybeans. Soybeans are very well aligned. It is very important that the protein bond between protein and protein, which is formed by the reduction of protein values, is maintained. Soy protein differs from other plant proteins due to its higher lysine content, however, its nutritional value is reduced due to the low content of methionine. The addition of small amounts of methionine improves the nutritional value of soy protein. Soy protein is often compared to whey protein, which is obtained from cow's milk, however, they differ in terms of the biological value of protein. Whey protein has a higher biological value than soy protein. During digestion, soy protein undergoes many chemical reactions, including the release of peptides with biological activity. These compounds, known as nutraceuticals, are attributed to pro-health properties and are thermostable.

Soy protein has been utilized in the food industry for many years due to its affordable cost (it is five times cheaper than whey protein and ten times less expensive than meat protein). It is often used as a meat protein substitute. Surprisingly, the use of soy protein instead of meat or milk protein has become prevalent in the soy, meat, and dairy sectors. Thanks to its properties and structure, it can be added to meat products such as sausages, pastes, burgers, and even sweets and baked goods. However, the widespread use of soy protein in food production has led to an increasing trend of genetically modified soy by manufacturers. This has resulted in a rise in food allergies. Genetically modified soy differs from traditionally grown soy, in addition, it is also more resistant to digestive enzymes, which can contribute to the exacerbation of allergic reactions. Therefore, proper food labeling is crucial. Soy, which we are increasingly allergic to, should not only be labeled as a protein but primarily as a food allergen.

Soy protein is employed as an ingredient in numerous dietary supplements and protein nutrients. A well-selected protein supplement plays a significant role in weight loss and reduction planning. Soy protein is esteemed in the fat reduction phase due to its low glycemic index and high arginine content, which improves insulin sensitivity. However, when comparing the effects of soy protein and whey protein on weight reduction and muscle building, whey protein performs significantly better. Consumers favor the taste of whey protein and observe more noticeable results. Research has shown that the use of soy protein can have a direct impact on male potency and fertility, as supplements containing soy protein can lower testosterone levels. Whey protein is safer and yields better results. Nevertheless, it is essential to recognize that soy protein supplements are a valuable addition to the diet and provide many health-promoting components. When selecting the appropriate protein, we should consider the needs of our body and our taste preferences. If we are uncertain which protein is best for us, it can be beneficial to seek advice from a supplementation specialist or dietitian.