Soy protein modification strategies, functional interplay and industrial relevance: a review.

The shift towards sustainability has increased the demand for plant proteins that mimic the functional quality of traditional animal proteins. Soy proteins have an edge over other plant proteins due to their nutritional and functional properties. However, their sensitivity to processing conditions, allergenicity, and poor digestibility hinder their direct applications. The modification strategies improve soy protein functionality and diversify their applications by altering their size, structure, hydrophilicity, and hydrophobicity. The selection of the modification method is highly dependent on the end application of modified soy protein ingredients. Therefore, discussing the interplay between different modification strategies and the functionality of soy protein is particularly needed for suitable industrial applications. In the present study, authors systematically selected 221 eligible published articles and book chapters related to soy proteins out of 5218 for reviewing using the Scopus database between 2013 and 2022. The review results highlighted a growing interest in sustainable packaging using modified soy protein. The ever-increasing industrial interest in areas such as encapsulation, fat replacers, and meat analogues has prompted researchers to focus on modification methods that specifically influence the gelling and emulsification properties of soy protein. Understanding the effect of modification strategies on protein structure and their synergistic interaction is crucial for targeted soy protein functionality. This knowledge can be leveraged to develop innovative and versatile plant-based products that compete effectively with animal-derived counterparts. [ABSTRACT FROM AUTHOR]