Animal-derived protein finds optimum stability at a temperature of around 37 °C. However, its behavior changes once it is brought out of the cells, even if the temperature is maintained

Protein extraction yields better results at about 4 °C.  Low temperatures allow greater control of the elements in the solution, while enzymes employed to break up protein perform better in a cooler environment.

Vegetables are also a good source of protein. Peas, hemp, and rice offer popular alternatives to animal-based protein, but they lack amino acids that the human body cannot synthesize.

On the other hand, Soy protein is the only plant-based alternative that meets all the essential requirements. Soy protein registers the highest score for quality on the Protein Digestibility Corrected Amino Acid Score (PDCAAS).