Recent advances in soybean protein processing technologies: A review of preparation, alterations in the conformational and functional properties
文献类型： 外文期刊
第一作者： Huang, Zhijie
作者： Huang, Zhijie;Qu, Yuanyuan;Hua, Xiaohan;Jia, Xin;Yin, Lijun;Wang, Fengzhong;Jia, Xin;Yin, Lijun
作者机构：
关键词： Soybean proteins; Processing technologies; Functionality; Conformational changes; Industrial applications
期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.2； 五年影响因子：7.8 ）
ISSN： 0141-8130
年卷期： 2023 年 248 卷
页码：
收录情况： SCI
摘要： Currently, growing concerns about sustainable development and health awareness have driven the development of plant-based meat substitutes. Soybean proteins (SPs) are eco-friendly and high-quality food sources with wellbalanced amino acids to meet consumer demand. The functionality and physicochemical attributes of SPs can be improved by appropriate processing and modification. With the burgeoning advances of modern processing technologies in the food industry, a multitude of functional foods and ingredients can be manufactured based on SPs. This review mainly highlights the conformational changes of SPs under traditional and emerging processing technologies and the resultant functionality modifications. By elucidating the relationship between processinginduced structural and functional alterations, detailed and systematic insights are provided regarding the exploitation of these techniques to develop different nutritional and functional soybean products. Some popular methods to modify SPs properties are discussed in this paper, including thermal treatment, fermentation, enzyme catalysis, high hydrostatic pressure, high-intensity ultrasound, atmospheric cold plasma, high-moisture extrusion, glycosylation, pulsed ultraviolet light and interaction with polyphenols. Given these processing technologies, it is promising to expand the application market for SPs and boost the advancement of the soybean industry.
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