Thermal Processing of Soybean Proteins
Summary
Thermal processing of soybean proteins encompasses a range of heat-based treatments designed to modify the structural, functional and nutritional properties of major storage proteins such as glycinin and β-conglycinin. Application of controlled heating induces denaturation, resulting in the unfolding of tertiary and quaternary structures, exposure of hydrophobic residues and subsequent aggregation or gelation. These changes govern solubility, emulsification and foaming behaviour, as well as the inactivation of antinutritional factors including trypsin inhibitors and lectins. Optimised thermal regimes can enhance protein digestibility, reduce allergenic epitopes and improve oxidative stability, while excessive heating may provoke Maillard reactions or loss of essential amino acids. Advances in conventional steaming, extrusion, ohmic heating and microwave technologies have been integrated into the manufacture of soymilk, tofu and soy protein isolates, underpinning the global shift towards plant-based diets and sustainable protein supply chains.
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Thermal Processing of Soybean Proteins publication trend
The graph below shows the total number of articles in thermal processing of soybean proteins across all publications each year (not limited to Nature Index journals).
Technical terms
Thermal denaturation: irreversible unfolding of protein secondary and tertiary structures under heat.
Aggregation: association of denatured proteins into larger complexes, affecting solubility and texture.
Protease inhibitor: proteinaceous antinutrient that impedes digestive enzymes such as trypsin and chymotrypsin.
Protein digestibility corrected amino acid score (PDCAAS): metric assessing protein quality by combining amino acid profile with true digestibility.
Soy protein concentrate (SPC): product obtained by aqueous removal of soluble carbohydrates and antinutrients, enriching protein content.
References
- Effect of sonication - cooking on the immunoreactivity of soy slurry from germinated soybeans. Food Innovation and Advances (2023).
- Evaluation of a low-resource soy protein production method and its products. Frontiers in Nutrition (2023).
- Comparison of Conventional and Microwave Treatment on Soymilk for Inactivation of Trypsin Inhibitors and In Vitro Protein Digestibility. Foods (2018).
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