After the soybean protein is hydrolyzed, the protein structure will change from long chain to short chain, that is, the protein molecule becomes smaller. Small-molecule proteins are more easily absorbed by the body, so soy protein used in nutritional supplements will be hydrolyzed.
Moreover, the hydrolyzed product is more resistant to high temperature, that is, under high temperature conditions, because small molecules do not like to aggregate, the product has better dispersibility and is not easy to agglomerate.