section_path: Chemical composition/Nutrition/Protein
section_name: Protein
paragraph_text: Protein
  
  Most soy protein is a relatively heat-stable storage protein. This heat stability enables soy food products requiring high temperature cooking, such as tofu, soy milk and textured vegetable protein (soy flour) to be made. Soy protein is essentially identical to the protein of other legume seeds and pulses.
  
  Soy is a good source of protein for vegetarians and vegans or for people who want to reduce the amount of meat they eat, according to the US Food and Drug Administration:
  
  Soy protein products can be good substitutes for animal products because, unlike some other beans, soy offers a 'complete' protein profile.... Soy protein products can replace animal-based foods—which also have complete proteins but tend to contain more fat, especially saturated fat—without requiring major adjustments elsewhere in the diet.
  
  Although soybeans have high protein content, soybeans also contain high levels of protease inhibitors, which can prevent digestion. Protease inhibitors are reduced by cooking soybeans, and are present in low levels in soy products such as tofu and soy milk.
  
  The Protein Digestibility Corrected Amino Acid Score (PDCAAS) of soy protein is the nutritional equivalent of meat, eggs, and casein for human growth and health. Soybean protein isolate has a biological value of 74, whole soybeans 96, soybean milk 91, and eggs 97.
  
  All spermatophytes, except for the family of grasses and cereals (Poaceae), contain 7S (vicilin) and 11S (legumin) soy protein-like globulin storage proteins; or only one of these globulin proteins. S denotes Svedberg, sedimentation coefficients. Oats and rice are anomalous in that they also contain a majority of soybean-like protein. Cocoa, for example, contains the 7S globulin, which contributes to cocoa/chocolate taste and aroma, whereas coffee beans (coffee grounds) contain the 11S globulin responsible for coffee's aroma and flavor.
  
  Vicilin and legumin proteins belong to the cupin superfamily, a large family of functionally diverse proteins that have a common origin and whose evolution can be followed from bacteria to eukaryotes including animals and higher plants.
  
  2S albumins form a major group of homologous storage proteins in many dicot species and in some monocots but not in grasses (cereals). Soybeans contain a small but significant 2S storage protein. 2S albumin are grouped in the prolamin superfamily. Other allergenic proteins included in this 'superfamily' are the non-specific plant lipid transfer proteins, alpha amylase inhibitor, trypsin inhibitors, and prolamin storage proteins of cereals and grasses.
  
  Peanuts, for instance, contain 20% 2S albumin but only 6% 7S globulin and 74% 11S. It is the high 2S albumin and low 7S globulin that is responsible for the relatively low lysine content of peanut protein compared to soy protein.