Soy Protein: Molecular Structure Revisited and Recent Advances in Processing Technologies

• Published in: Annual review of food science and technology Vol. 12; p. 119
• Main Authors: Sui, Xiaonan, Zhang, Tianyi, Jiang, Lianzhou
• Format: Journal Article
• Language: English
• Published: United States 25.03.2021
• Subjects: molecular structure; soybean; recent processing technologies; soy protein
• ISSN: 1941-1421
• DOI: 10.1146/annurev-food-062220-104405

Rising health concerns and increasing obesity levels in human society have led some consumers to cut back on animal protein consumption and switch to plant-based proteins as an alternative. Soy protein is a versatile protein supplement and contains well-balanced amino acids, making it comparable to animal protein. With sufficient processing and modification, the quality of soy protein can be improved above that of animal-derived proteins, if desired. The modern food industry is undergoing a dynamic change, with advanced processing technologies that can produce a multitude of foods and ingredients with functional properties from soy proteins, providing consumers with a wide variety of foods. This review highlights recent progress in soy protein processing technologies. Using the current literature, the processing-induced structural changes in soy protein are also explored. Furthermore, the molecular structure of soy protein, particularly the crystal structures of β-conglycinin and glycinin, is comprehensively revisited.