Abstract: Molecular self-assembly is the process through which molecular building blocks spontaneously organize themselves into ordered aggregates by non-covalent interactions. Gels formed by self-assembly of proteins are drawing increasing research interest. The gelation process can denature proteins, causing various functional groups to be exposed outside. The interaction between biologically active components and polypeptide chains imparts excellent biocompatibility and biodegradability to self-assembled hydrogels, allowing a wide range of applications in both the food and pharmaceutical fields. Soy protein is an excellent raw material for self-assembled gels due to its good functional properties. In this paper, the mechanism of the self-assembly of soy protein, the forces involved in the process and the way of formation of self-assembled gels are reviewed, which will provide a theoretical basis for studying soy protein self-assembled gels.

Key words: self-assembly, hydrogel, soy protein