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Introduction of Sources and Characteristics of Plant Proteins

Introduction of Sources and Characteristics of Plant Proteins


Plant protein is a type of protein derived from plants. It is a nutritious and comprehensive source of protein that is almost similar to animal protein and is easily digested and absorbed by the human body. It also has multiple physiological and health benefits.

Plant protein is an important source of dietary protein 

Grains generally contain 6%-10% protein, but they do not contain all of the essential amino acids. Potatoes contain 2%-3% protein. Certain nuts such as peanuts, walnuts, almonds and lotus seeds contain higher amounts of protein (15%-30%). The protein content of some legumes, such as certain dried beans, can reach up to 40%. In particular, soybeans are more prominent among legumes. Soybeans not only have high protein content, but also high quality, making them a good source of protein for human food. Good plant protein is the main source of protein for vegetarians, and can be used to make meat substitutes with similar shapes, tastes, and textures as their corresponding animal foods. Vegetarians who only eat incomplete protein may experience nutritional deficiencies and must also consume soy protein. Plant protein is mainly found in rice, wheat, and legumes, but the nutritional value of protein in these sources varies. Protein from rice and wheat lacks lysine (an essential amino acid), so its amino acid score is low, ranging only from 0.3 to 0.5, and their absorption and utilization by the human body may be lower.

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The classification of planted protein 

Generally, planted protein can be dividedn into two categories.  One category is complete protein, such as soy protein; the another category is incomplete protein, and the majority of plant protein falls into this category. Protein that contains all of the essential amino acids in appropriate proportions is known as complete protein, while protein that lacks any one essential amino acid is known as incomplete protein. When consuming incomplete protein alone, it cannot maintain the body's nitrogen balance or meet its growth and development needs. Legumes, wheat (flour), and rice generally contain more plant protein (soybeans contain as much as 40% protein). However, the nutritional value of protein in rice and wheat differs.

The food additives for planted products

In order to explore the variety of planted products, ACE INGREDIENTS recommend Aceprot Veg Series to optimize the structure of planted protein food.  Aceprot Veg Series are special vegetable proteins specifically selected and developed for their remarkable functionality, such as jelling, emulsifying, and texturizing properties. Aceprot Veg Series show a unique functionality and synergy with transglutaminase, and when applied together they can produce gels and the emulsions become very firm and stable, appliable as meat analogs in several vegan food applications. When applied directly to processed food applications in powder form, they can significantly improve the texture, juiciness, and bouncy of the final products.

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