Functional Properties of Soy Proteins

摘要

Soy proteins, due to their structural characteristics, deliver a range of functionalities in food products. Extrinsic factors such as temperature, pH, ionic strength, and interaction with other components can also affect protein functionality. Hence, by controlled manipulation of processing conditions, functionalities can be improved to a certain extent. However, further improvement may require changes in protein structure. Chemical, and enzymatic methods can be used to obtain desirable properties by structural modification of soy proteins. Chemical modifications such as phosphorylation, deamidation, acylation and succinylation have been used to improve emulsifyng and foaming properties of soy proteins. Hydrolysis of soy protein using enzymes such as trypsin, pepsin, and papain, and protein cross-linking by transglutaminase have been used to improve the functionalities. Adhesive, emulsifying and foaming properties of soy proteins can be utilized in industrial products such as wood adhesive, cosmetic products, and packaging materials.