Abstract:

Soy protein isolate is widely applied in food industry due to its high protein content and functional properties, especially for gel properties. However, the gel stability of soy protein isolate usually exhibits a decrease during storage, which reduces the quality of gel products. According to the research progress at home and abroad, protein compositions, protein concentration, temperature, pH and ionic strength affect the formation of soy protein gel during storage. Many modification methods for improving gel stability of soy protein isolate are also discussed in this paper.

Key words: soy protein isolate, gel stability, modification