Recent advances in soybean protein processing technologies: A review of preparation, alterations in the conformational and functional properties DOI
Zhijie Huang, Yuanyuan Qu,

Xiaohan Hua

et al.

International Journal of Biological Macromolecules, Journal Year: 2023, Volume and Issue: 248, P. 125862 - 125862

Published: July 18, 2023

Language: Английский

A review on plant-based proteins from soybean: Health benefits and soy product development DOI Creative Commons

Pingxu Qin,

Taoran Wang, Yangchao Luo

et al.

Journal of Agriculture and Food Research, Journal Year: 2022, Volume and Issue: 7, P. 100265 - 100265

Published: Jan. 6, 2022

Proteins are essential to human nutrition and health, it is crucial for the development of body. While animal proteins considered be primary dietary protein source decades, there a paradigm shift in recent years on consumption patterns among general population towards plant-based food proteins. As result, plant production industry has skyrocketed. Research led closer look at diverse sources their capacity replace conventional animal-based health environmental reasons. Soy high-quality with digestibility-corrected amino acid score (PDCAAS) 1.00, which close some from sources, such as meat dairy. contain well-balanced acids except sulfur-containing ones like methionine. They also have desirable textures endless possibilities formulate various sophisticated soy-based products. Due high content versatility developing products, soy supply widely consumed by populations worldwide. This review first briefly compared regarding benefits, composition, digestibility. one most popular proteins, was introduced, its byproducts-making processes (heat processing, isolation, fermentation) were discussed detail. Finally, relationship between chronic diseases cardiovascular diseases, women menopausal symptoms, osteoporosis, cancer, abdominal body fat, highlighted analyzing clinical studies.

Language: Английский

Citations

395
The development history and recent updates on soy protein-based meat alternatives DOI
Tianyi Zhang,

Wei Dou,

Xin Zhang

et al.

Trends in Food Science & Technology, Journal Year: 2021, Volume and Issue: 109, P. 702 - 710

Published: Jan. 30, 2021

Language: Английский

Citations

256
Soy protein isolate-catechin non-covalent and covalent complexes: Focus on structure, aggregation, stability and in vitro digestion characteristics DOI

Shicheng Dai,

Peilong Liao, Yilun Wang

et al.

Food Hydrocolloids, Journal Year: 2022, Volume and Issue: 135, P. 108108 - 108108

Published: Aug. 31, 2022

Language: Английский

Citations

138
Structure remodeling of soy protein-derived amyloid fibrils mediated by epigallocatechin-3-gallate DOI
Zejian Xu,

Guancheng Shan,

Nairong Hao

et al.

Biomaterials, Journal Year: 2022, Volume and Issue: 283, P. 121455 - 121455

Published: March 5, 2022

Language: Английский

Citations

94
High moisture extrusion of soy protein and wheat gluten blend: An underlying mechanism for the formation of fibrous structures DOI Creative Commons
Xin Zhang,

Yu Zhao,

Tianyi Zhang

et al.

LWT, Journal Year: 2022, Volume and Issue: 163, P. 113561 - 113561

Published: May 20, 2022

High moisture extrusion of soy protein concentrate (SPC) and wheat gluten (WG) blends was conducted to investigate the potential use this mixture in production meat analogs. Extrusion samples collected at different zones from extruder barrel extrudates were analyzed determine their texture, microstructure, solubility, secondary structure, mode disulfide bonds present molecular structure. Results obtained study indicate that a blend SPC-WG 50/50 resulted best fibrous structures. In comparison, prepared by either SPC or WG did not contain any clear Additionally, hydrogen play major role over extrusion, with transformation intramolecular intermolecular mode. The analysis structure shows α-helix β-sheet maintenance an ideal balance are crucial for formation fiber extrudate ratio presented very good rehydration characteristics when immersed water 60 °C 40 min, due promoting

Language: Английский

Citations

75
Different interactions driving the binding of soy proteins (7S/11S) and flavonoids (quercetin/rutin): Alterations in the conformational and functional properties of soy proteins DOI

Yijia Jia,

Xinyue Yan, Yuyang Huang

et al.

Food Chemistry, Journal Year: 2022, Volume and Issue: 396, P. 133685 - 133685

Published: July 13, 2022

Language: Английский

Citations

74
High moisture extrusion cooking on soy proteins: Importance influence of gums on promoting the fiber formation DOI

Wei Dou,

Xin Zhang,

Yu Zhao

et al.

Food Research International, Journal Year: 2022, Volume and Issue: 156, P. 111189 - 111189

Published: March 26, 2022

Language: Английский

Citations

73
Improving gel properties of soy protein isolate through alkaline pH-shifting, mild heat treatment, and TGase cross-linking DOI

Ping Sun,

Qin Zhang,

Yu Zhao

et al.

Food Hydrocolloids, Journal Year: 2023, Volume and Issue: 144, P. 108924 - 108924

Published: May 26, 2023

Language: Английский

Citations

70
Combination and precipitation mechanism of soy protein and tea polyphenols DOI

Shicheng Dai,

Tianhe Xu, Yue Yuan

et al.

Food Hydrocolloids, Journal Year: 2023, Volume and Issue: 146, P. 109197 - 109197

Published: Aug. 23, 2023

Language: Английский

Citations

64
Microscale 3D printing of fish analogues using soy protein food ink DOI

Huimin Shi,

Jie Li, Enbo Xu

et al.

Journal of Food Engineering, Journal Year: 2023, Volume and Issue: 347, P. 111436 - 111436

Published: Jan. 31, 2023

Language: Английский

Citations

62