A Review of the Extraction and Functional Properties of Soybean Protein components

doi:10.7506/spkx1002-6630-20220623-256

FOOD SCIENCE ›› 2023, Vol. 44 ›› Issue (13): 360-367.doi: 10.7506/spkx1002-6630-20220623-256

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A Review of the Extraction and Functional Properties of Soybean Protein components

LUAN Binyu, ZHANG Bo, MENG Ang, HUANG Yuyang, XIA Xiaoyu, ZHU Xiuqing

(1. Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin 150028, China; 2. Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China)

Online:2023-07-15 Published:2023-08-11

Abstract

Abstract: Glycinin and β-conglycinin are the major protein components of soybean, which are different in their structure. The preparation process can cause varying degrees of changes in the structures of glycinin and β-conglycinin. In this paper, a brief overview of the structures of various soybean protein components is given, with a focus on the preparation process of soybean proteins. Moreover, the mechanism for the effect of the structure of soybean protein components on their functions is summarized. This review is expected to provide a reference for the quality control of soybean and soybean protein products.

Key words: soy protein; preparation; function

CLC Number:

TS214.2

LUAN Binyu, ZHANG Bo, MENG Ang, HUANG Yuyang, XIA Xiaoyu, ZHU Xiuqing. A Review of the Extraction and Functional Properties of Soybean Protein components[J]. FOOD SCIENCE, 2023, 44(13): 360-367.

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A Review of the Extraction and Functional Properties of Soybean Protein components

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