☆ 4.2 Review

Soybean protein and soybean peptides: Biological activity, processing technology, and application prospects

FOOD SCIENCE AND TECHNOLOGY RESEARCH (2023)

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Physicochemical and structural properties of meat analogues from yeast and soy protein prepared via high-moisture extrusion

Songgang Xia et al.

Summary: This study investigates the use of yeast and soy protein at different ratios to produce meat analogues. The results show that the addition of yeast protein improves the color and texture of the analogues. Furthermore, yeast protein increases the water content and structural properties of the analogues, but reduces their thermal stability.

FOOD CHEMISTRY (2023)

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Article Acoustics

Ultrasound-assisted processing: Changes in gel properties, water-holding capacity, and protein aggregation of low-salt Hypophthalmichthys molitrix surimi by soy protein isolate

Xuehua Zhang et al.

Summary: The study found that ultrasound combined with soy protein isolate processing has a significant effect on the gelling properties of low-salt silver carp surimi and the aggregation and conformation of myofibrillar protein. It improves protein structure by reducing alpha-helix and total sulfhydryl contents, increasing beta-sheet content and protein solubility, leading to the formation of a more stable and denser gel network with improved properties.

ULTRASONICS SONOCHEMISTRY (2023)

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Article Chemistry, Applied

Extrusion production of textured soybean protein: The effect of energy input on structure and volatile beany flavor substances

Lingyu Yang et al.

Summary: This study investigated the volatile beany flavor compounds, microstructures, expansion rates, and secondary protein structures of different textured soybean proteins. The influence of energy input on textured protein structure and the correlation between protein structure and beany flavor were explored. The findings revealed that specific mechanical energy and texturization temperature resulted in excellent porosity and hydrophobicity in the textured soybean proteins, which formed large, uniform, dense air chamber cavity structures. The binding between protein and beany flavor substances inhibited the evaporation of volatile flavor compounds, offering insights for enhancing the sensory quality of textured soybean proteins.

FOOD CHEMISTRY (2023)

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Article Chemistry, Applied

Necessity and challenges for exploration of nutritional potential of staple-food grade soybean

Gunashri Padalkar et al.

Summary: Soybean is an important crop globally, known for its nutritional value and industrial uses. However, the presence of anti-nutritional factors and off-flavor-producing compounds limits its acceptance as a staple food. Developing anti-nutrient free soybean could help address global malnutrition.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2023)

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Article Biochemistry & Molecular Biology

Mimic Pork Rinds from Plant-Based Gel: The Influence of Sweet Potato Starch and Konjac Glucomannan

Qibo Zhang et al.

Summary: This study investigated the effect of sweet potato starch and konjac glucomannan on the properties of plant-based pork rinds. The results showed that appropriate addition of sweet potato starch and konjac glucomannan significantly improved the texture and chewiness of the samples. Furthermore, the addition of sweet potato starch and konjac glucomannan also improved the gel structure and appearance. The 40% sweet potato starch samples and the 0.4% konjac glucomannan samples were considered the most similar to natural pork rinds.

MOLECULES (2022)

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Article Nutrition & Dietetics

A Comprehensive Comparison of Different Selenium Supplements: Mitigation of Heat Stress and Exercise Fatigue-Induced Liver Injury

Xinwei Chen et al.

Summary: This study compared the protective effects of different selenium supplements against heat stress and exercise fatigue-induced liver injury. The results showed that selenium-enriched soybean peptides (SePPs) displayed higher antioxidant and anti-inflammatory activity, and could improve antioxidant levels, inhibit lipid peroxidation, reduce liver enzyme levels, promote liver cell repair, and reduce inflammation.

FRONTIERS IN NUTRITION (2022)

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Article Nutrition & Dietetics

Create Fat Substitute From Soybean Protein Isolate/Konjac Glucomannan: The Impact of the Protein and Polysaccharide Concentrations Formulations

Lu Huang et al.

Summary: In this study, protein/polysaccharide composite emulsion gel was prepared using soybean protein isolate (SPI), coconut oil, and konjac flour. The addition of 1% SPI in the fat substitute resulted in higher overall acceptability. Increasing protein and konjac content decreased the juiciness of the samples, while increasing konjac content reduced the brightness and increased the yellowness of the compound fat substitutes.

FRONTIERS IN NUTRITION (2022)

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Article Food Science & Technology

Hypocholesterolemic effects of soy protein isolates from soybeans differing in 7S and 11S globulin subunits vary in rats fed a high cholesterol diet

Shanshan Liu et al.

Summary: The study found that soybeans of different genotypes generate SPIs with varying hypocholesterolemic effects. The differential effects of SPIs are associated with differential expression of key genes related to cholesterol metabolism in the rat liver.

JOURNAL OF FUNCTIONAL FOODS (2022)

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Article Food Science & Technology

What are the main sensory attributes that determine the acceptance of meat alternatives?

Malgorzata Starowicz et al.

Summary: The market for meat substitutes is growing, including cultured meat and edible insects as potential alternatives. Besides vegans and vegetarians, flexitarians are also likely to purchase meat alternatives to reduce meat consumption. Consumers expect meat alternatives to resemble meat in taste, aroma, and texture, and 3D printing technology may play a role in the future.

CURRENT OPINION IN FOOD SCIENCE (2022)

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Review Medicine, Research & Experimental

Overview of the preparation method, structure and function, and application of natural peptides and polypeptides

Li Feng et al.

Summary: This paper provides an overview of the preparation methods, the relationship between structure and function, and the application of natural polypeptides, serving as a scientific basis for their research and development.

BIOMEDICINE & PHARMACOTHERAPY (2022)

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Article Chemistry, Applied

Structure characterization of soybean peptides and their protective activity against intestinal inflammation

Lingrong Wen et al.

Summary: Soybean peptides, as functional foods, have impressive health benefits. The structure characteristics of peptides are closely related to these benefits. In this study, soybean peptides were produced using enzymatic hydrolysis and their anti-inflammatory activities were investigated. The results showed that soybean peptides could promote cell proliferation and alleviate LPS-induced inflammation by reducing the production and expression of inflammatory molecules.

FOOD CHEMISTRY (2022)

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Article Food Science & Technology

Use of food carbohydrates towards the innovation of plant-based meat analogs

Mingfei Huang et al.

Summary: Carbohydrates play a crucial role in plant-based meat analog (PMA) foods, enhancing texture, promoting fibrillation of textured proteins, mimicking animal skin and connective tissue, acting as fat substitutes, and contributing to color, flavor, and aroma.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2022)

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Article Food Science & Technology

Sustainable zero-waste processing system for soybeans and soy by-product valorization

P. Singh et al.

Summary: This review article highlights the importance of creating a zero-waste food system by utilizing the by-products of the soybean processing industry. The by-products, such as soybean meal, okara, and soy whey, have excellent nutritional profiles and can not only prevent environmental harm but also be a key solution to address malnutrition.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2022)

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Article Food Science & Technology

High-moisture extruded protein fiber formation toward plant-based meat substitutes applications: Science, technology, and prospect

Jinchuang Zhang et al.

Summary: Plant-based meat substitutes have gained significant interest for their environmental sustainability and personal health benefits. High-moisture extrusion technology is crucial for creating plant-based meat substitutes with meat-like fibrous structure. Understanding the interactions during extrusion processing and protein phase transition remains a challenge, with a need for comprehensive evaluation methods to compare plant-based meat substitutes with different animal meats.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2022)

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Article Food Science & Technology

Meat substitutes: current status, potential benefits, and remaining challenges

John B. Nezlek et al.

Summary: Replacing traditional meat with meat substitutes has the potential to reduce environmental degradation and improve health. However, the unpopularity, novelty, high cost, and perceived threat to social values associated with plant-based meat alternatives and cultured meat may result in resistance from some individuals.

CURRENT OPINION IN FOOD SCIENCE (2022)

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Review Agriculture, Multidisciplinary

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

Pingxu Qin et al.

Summary: Proteins are crucial for human nutrition and health, and there has been a shift towards plant-based food proteins in recent years. Soy protein, as one of the most popular plant proteins, is high-quality with balanced essential amino acids and good digestibility. It is widely used in the food industry.

JOURNAL OF AGRICULTURE AND FOOD RESEARCH (2022)

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Article Agriculture, Multidisciplinary

Effect of lactic fermentation on soy protein digestive pattern assessed by anin vitrodynamic gastrointestinal digestion model and the influence on human faecal microbiota

Ziyu Zhang et al.

Summary: This study found that ingestion of soy yogurt resulted in a rapid decrease in pH during simulated duodenal digestion, leading to a loss in soluble protein content. Soy yogurt and soymilk exhibited distinct electrophoretic patterns and different peptide contents during early stages of duodenal digestion. Co-fermentation of soy yogurt digesta with human intestinal flora resulted in higher populations of beneficial bacteria such as Bifidobacterium spp. and Lactobacillus/Enterococcus spp., while lower populations of harmful bacteria like Clostridium and Escherichia coli were observed compared to samples co-fermented with soymilk digesta.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2021)

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Article Biochemical Research Methods

Quantification of lectin in soybeans and soy products by liquid chromatography-tandem mass spectrometry

Yang Wen et al.

Summary: A sensitive method for quantifying lectin in soybean samples was developed, with a detection limit of 35.5 μg/g. The method was successfully applied to evaluate lectin levels in different varieties of soybean seeds and soy products, showing potential as a general method for detecting various protein anti-nutritional factors in food.

JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES (2021)

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Article Food Science & Technology

Effects of soybean protein isolates and peptides on the growth and metabolism of Lactobacillus rhamnosus

Chi Zhang et al.

Summary: The study demonstrated that soybean protein isolates, soybean peptides, and their hydrolysates can promote the growth and short chain fatty acid production of L. rhamnosus. In a co-culture system, dPEP improved the competitive capacity and viable cell numbers of L. rhamnosus.

JOURNAL OF FUNCTIONAL FOODS (2021)

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Article Food Science & Technology

Effect of processing on soybean allergens and their allergenicity

Xiaowen Pi et al.

Summary: Soybean is a major source of protein but also an allergen. This review focuses on the characteristics, structures, and epitopes of soybean allergens, as well as evaluates various processing techniques to reduce allergenicity. Thermal processing, enzymatic degradation, and fermentation are effective in reducing allergenicity, while irradiation at safe dosages is challenging.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

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Review Biochemistry & Molecular Biology

Beneficial Effects of Soybean-Derived Bioactive Peptides

Il-Sup Kim et al.

Summary: Peptides derived from soy protein, known as soy peptides, have a range of physiological functions, such as lowering blood pressure and cholesterol, enhancing immunity, and preventing atherosclerosis. These peptides also possess gel-forming, emulsifying, and foaming abilities, and can inhibit bile acid reabsorption to reduce cholesterol levels. Soy peptides have potential applications in health-oriented foods, functional foods, pharmaceuticals, and cosmetics.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2021)

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Article Food Science & Technology

Effect of soybean protein isolate and egg white mixture on gelation of chicken myofibrillar proteins under salt/-free conditions

Yuanqi Lv et al.

Summary: This study demonstrated that non-meat proteins can improve the gel quality of meat products, but caution should be taken to avoid negative interactions between different proportions of non-meat proteins, which may impact gel hardness and structural uniformity.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

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Review Biochemistry & Molecular Biology

Soybean proteins/peptides: A review on their importance, biosynthesis, vacuolar sorting, and accumulation in seeds

Cerrone Cabanos et al.

Summary: This review article focuses on the major seed storage proteins of soybean, their three-dimensional structures, nutritional importance, and bioactive peptides. It also summarizes past efforts in the recombinant production of foreign proteins or bioactive peptides in soybean seed.

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Article Food Science & Technology

Bioactive anti-aging agents and the identification of new anti-oxidant soybean peptides

William Kwame Amakye et al.

Summary: The study compared the anti-aging effects of soybean, oyster, and sea cucumber protein hydrolysates, finding that soybean hydrolysate had the strongest impact on reversing aging-related learning and memory impairments and oxidative stress induced by D-galactose. Efforts to isolate and characterize the responsible anti-aging peptides led to the identification of two peptides, WPK and AYLH, from soybean hydrolysate that showed strong antioxidant activity in vitro. These findings suggest that soybean hydrolysate and its constituent peptides could be effective antioxidant agents for aging-related cognitive impairments and oxidative stress.

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Review Food Science & Technology

Current Progress in the Utilization of Soy-Based Emulsifiers in Food Applications-A Review

Lingli Deng

Summary: Soy-based emulsifiers are widely studied and applied in the food industry for their unique emulsifying properties. They have found applications in bioactive and nutrient delivery, fat replacer, and plant-based creamer. Future research trends will focus on enhancing the performance and expanding the application of soy-based emulsifiers.

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Cuixia Sun et al.

Summary: With rapid global population growth, there is an increasing need for protein-rich products. Meat products, the most common source of protein, have adverse effects on the environment, animal welfare, and public health. Scientists and the food industry are actively seeking plant proteins as substitutes for animal-sourced proteins to develop healthier, high-protein alternatives.

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Soy isoflavones prevent bone resorption and loss, a systematic review and meta-analysis of randomized controlled trials

Masoumeh Akhlaghi et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2020)

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Effect of soybean peptides against hydrogen peroxide induced oxidative stress in HepG2 cells via Nrf2 signaling

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A Meta-Analysis of 46 Studies Identified by the FDA Demonstrates that Soy Protein Decreases Circulating LDL and Total Cholesterol Concentrations in Adults

Sonia Blanco Mejia et al.

JOURNAL OF NUTRITION (2019)

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Whole flour and protein hydrolysate from common beans reduce the inflammation in BALB/c mice fed with high fat high cholesterol diet

Samara Leticia Silva de Lima et al.

FOOD RESEARCH INTERNATIONAL (2019)

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Can Plant-Based Meat Alternatives Be Part of a Healthy and Sustainable Diet?

Frank B. Hu et al.

JAMA-JOURNAL OF THE AMERICAN MEDICAL ASSOCIATION (2019)

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TGF-β1/Smad7 signaling pathway and cell apoptosis: Two key aspects of Selenium-biofortified soybean peptide attenuating liver fibrosis

Weiwei Liu et al.

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Bacterial Production and Control of Biogenic Amines in Asian Fermented Soybean Foods

Jae-Hyung Mah et al.

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Textural and Rheological Properties of Soy Protein Isolate Tofu-Type Emulsion Gels: Influence of Soybean Variety and Coagulant Type

Xufeng Wang et al.

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FOOD RESEARCH INTERNATIONAL (2018)

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Soy Protein Compared with Milk Protein in a Western Diet Increases Gut Microbial Diversity and Reduces Serum Lipids in Golden Syrian Hamsters

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Natural emulsifiers - Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance

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Soy Isoflavones and Osteoporotic Bone Loss: A Review with an Emphasis on Modulation of Bone Remodeling

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Enzyme assisted degradation of potential soy protein allergens with special emphasis on the technofunctionality and the avoidance of a bitter taste formation

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Lawrence P. Reynolds et al.

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Allergenicity of an enzymatic hydrolysate of soybean 2S protein

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Enhanced Physical and Oxidative Stabilities of Soy Protein-Based Emulsions by Incorporation of a Water-Soluble Stevioside-Resveratrol Complex

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Effect of soy and milk protein-related compounds on Listeria monocytogenes infection in human enterocyte Caco-2 cells and A/J mice

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Effects of soybean peptide on immune function, brain function, and neurochemistry in healthy volunteers

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A nutrigenomic analysis of intestinal response to partial soybean meal replacement in diets for juvenile Atlantic halibut, Hippoglossus hipploglossus, L.

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Potato and soy peptides alter caecal fermentation and reduce serum non-HDL cholesterol in rats fed cholesterol

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Evaluation of bitterness in enzymatic hydrolysates of soy protein isolate by taste dilution analysis

W. H. Seo et al.

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Some functional properties of fractionated soy protein isolates obtained by microfiltration

Bernard E. Chove et al.

FOOD HYDROCOLLOIDS (2007)

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Article Nutrition & Dietetics

Soybean protein hydrolysate improves plasma and liver lipild profiles in rats fed high-cholesterol diet

Suh-Ching Yang et al.

JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION (2007)

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Review Nutrition & Dietetics

Hypocholesterolaemic effects of soya proteins: results of recent studies are predictable from the Anderson meta-analysis data

Cesare R. Sirtori et al.

BRITISH JOURNAL OF NUTRITION (2007)

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Enzymatic debittering of food protein hydrolysates

RJ FitzGerald et al.

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Isolation and identification of peptides from soy 11S-globulin with hypocholesterolemic activity

VV Pak et al.

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Structure-activity relationships of the peptide Ile-Ala-Val-Pro and its derivatives revealed using the semi-empirical AM1 method

VV Pak et al.

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Concentration dependence of dynamic moduli of heat-induced soy protein gels

JMS Renkema et al.

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Investigating the possibility of monitoring lectin levels in commercial soybean meals intended for poultry feeding using steam-heated soybean meal as a model

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Allergy to soy formula and to extensively hydrolyzed whey formula in infants with cow's milk allergy: A prospective, randomized study with a follow-up to the age of 2 years

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Effects of dietary protein type on oxidized cholesterol-induced alteration in age-related modulation of lipid metabolism and indices of immune function in rats

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