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Review | Publishing Language: Chinese | Open Access

A Review of the Extraction and Functional Properties of Soybean Protein Components

Binyu LUAN1 , Bo ZHANG2, Ang MENG2, Yuyang HUANG1, Xiaoyu XIA1, Xiuqing ZHU1 ( )
Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
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Abstract

Glycinin and β-conglycinin are the major protein components of soybean, which are different in their structure. The preparation process can cause varying degrees of changes in the structures of glycinin and β-conglycinin. In this paper, a brief overview of the structures of various soybean protein components is given, with a focus on the preparation process of soybean proteins. Moreover, the mechanism for the effect of the structure of soybean protein components on their functions is summarized. This review is expected to provide a reference for the quality control of soybean and soybean protein products.

Keywords

soy proteinpreparationfunction
CLC number: TS214.2 Document code: A Article ID: 1002-6630(2023)13-0360-08

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Food Science
Volume 44 Issue 13,
July 2023
Pages 360-367
DOI: 10.7506/spkx1002-6630-20220623-256

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LUAN B, ZHANG B, MENG A, et al. A Review of the Extraction and Functional Properties of Soybean Protein Components. Food Science, 2023, 44(13): 360-367. https://doi.org/10.7506/spkx1002-6630-20220623-256

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Received: 23 June 2022
Published: 15 July 2023
© Beijing Academy of Food Sciences 2023.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).