Soy protein modification: A review

Abstract

Soy protein products such as flour, concentrates and isolates are used in food formulation because of their functionality, nutritional value and low cost. To obtain their optimal nutritive and functional properties as well as desirable flavor different treatments are used. Soybean proteins can be modified by physical, chemical and enzymatic treatments. Different thermal treatments are most commonly used, while the most appropriate way of modifying soy proteins from the standpoint of safety is their limited proteolysis. These treatments cause physical and chemical changes that affect their functional properties. This review discusses three principal methods used for modification of soy protein products, their effects on dominant soy protein properties and some biologically active compounds.

Visoka nutritivna vrednost, pogodne funkcionalne osobine i niska cena čini proteinske proizvode od soje pogodnim za primenu u prehrambenoj industriji. Proteini soje najčešće se koriste u formi brašna, koncentrata i izolata. Da bi se postigle optimalne nutritivne, funkcionalne osobine i pogodne senzorne karakteristike primenjuju se različiti postupci. Proteini soje mogu se modifikovati fizičkim, hemijskim i enzimskim metodama. Primenjeni postupci uzrokuju fizičke i hemijske promene, a time i funkcionalne karakteristike proteinskih proizvoda od soje. U ovom radu razmatraju se postupci koji se najčešće koriste za modifikovanje proteina soje, njihov uticaj na osobine dominantnih proteina i neke biološki aktivne komponente.