2020/12/15 by Xiaonan Sui, Tianyi Zhang, Lianzhou Jiang · 1 citation
Agricultural and Biological Sciences · Medicine · Biochemistry, Genetics and Molecular Biology · #Proteins in Food Systems #Phytoestrogen effects and research #Protein Hydrolysis and Bioactive Peptides
paper · pdf · doi:10.1146/annurev-food-062220-104405
openalex publication_date 2020/12/15 · openalex created_date 2025/10/10 · openalex updated_date 2026/07/28
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.