Progress in Preparation, Functional Characteristics and Application of Soybean Protein Amyloid-like Fibrils
Soybean protein has high nutritional value and excellent functional characteristics, which has attracted much attention in the food industry, and is often used to improve the processing performance and nutritional value of foods. However, the functional characteristics of natural soybean protein are...
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China Food Publishing Company
2025-02-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-3-033.pdf |
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| author | ZHU Xiuqing, HAN Tianlu, LIU Jiyuan, GUO Ruqi, ZHU Ying, HUANG Yuyang, LIU Linlin |
| author_facet | ZHU Xiuqing, HAN Tianlu, LIU Jiyuan, GUO Ruqi, ZHU Ying, HUANG Yuyang, LIU Linlin |
| author_sort | ZHU Xiuqing, HAN Tianlu, LIU Jiyuan, GUO Ruqi, ZHU Ying, HUANG Yuyang, LIU Linlin |
| collection | DOAJ |
| description | Soybean protein has high nutritional value and excellent functional characteristics, which has attracted much attention in the food industry, and is often used to improve the processing performance and nutritional value of foods. However, the functional characteristics of natural soybean protein are only limitedly applied, which cannot meet the needs of food processing, so modification of soybean protein has become a research focus. Modification technologies such as heat, high pressure and enzymatic treatments have been widely used and breakthroughs have been made. Soybean protein monomer or polypeptides can self-assemble and aggregate into amyloid-like fibrils under acid and high temperature conditions, resulting in changes the solubility and gelation properties of soybean protein. To enhance our understanding of recent progress in soybean protein amyloid-like fibrils (SPAF), this paper reviews the preparation methods and the formation mechanism of SPAF analyzes the influence of processing conditions on SPAF, and outlines the functional characteristics of SPAF such as solubility, gelation, foaming and emulsification properties. Furthermore, this review summarizes the application of SPAF and gives an outlook on future development in this field. It is our hope that this review will provide a reference for the application of SPAF in the food field. |
| format | Article |
| id | doaj-art-9c26d3cb3a924a36b6b78e44a8aa7179 |
| institution | Kabale University |
| issn | 1002-6630 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj-art-9c26d3cb3a924a36b6b78e44a8aa71792025-02-05T09:08:33ZengChina Food Publishing CompanyShipin Kexue1002-66302025-02-0146329630510.7506/spkx1002-6630-20240527-220Progress in Preparation, Functional Characteristics and Application of Soybean Protein Amyloid-like FibrilsZHU Xiuqing, HAN Tianlu, LIU Jiyuan, GUO Ruqi, ZHU Ying, HUANG Yuyang, LIU Linlin0(Key Laboratory of Food Science and Engineering of Heilongjiang Province, 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)Soybean protein has high nutritional value and excellent functional characteristics, which has attracted much attention in the food industry, and is often used to improve the processing performance and nutritional value of foods. However, the functional characteristics of natural soybean protein are only limitedly applied, which cannot meet the needs of food processing, so modification of soybean protein has become a research focus. Modification technologies such as heat, high pressure and enzymatic treatments have been widely used and breakthroughs have been made. Soybean protein monomer or polypeptides can self-assemble and aggregate into amyloid-like fibrils under acid and high temperature conditions, resulting in changes the solubility and gelation properties of soybean protein. To enhance our understanding of recent progress in soybean protein amyloid-like fibrils (SPAF), this paper reviews the preparation methods and the formation mechanism of SPAF analyzes the influence of processing conditions on SPAF, and outlines the functional characteristics of SPAF such as solubility, gelation, foaming and emulsification properties. Furthermore, this review summarizes the application of SPAF and gives an outlook on future development in this field. It is our hope that this review will provide a reference for the application of SPAF in the food field.https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-3-033.pdfsoybean protein; amyloid-like fibrils; preparation; functional characteristics; application |
| spellingShingle | ZHU Xiuqing, HAN Tianlu, LIU Jiyuan, GUO Ruqi, ZHU Ying, HUANG Yuyang, LIU Linlin Progress in Preparation, Functional Characteristics and Application of Soybean Protein Amyloid-like Fibrils Shipin Kexue soybean protein; amyloid-like fibrils; preparation; functional characteristics; application |
| title | Progress in Preparation, Functional Characteristics and Application of Soybean Protein Amyloid-like Fibrils |
| title_full | Progress in Preparation, Functional Characteristics and Application of Soybean Protein Amyloid-like Fibrils |
| title_fullStr | Progress in Preparation, Functional Characteristics and Application of Soybean Protein Amyloid-like Fibrils |
| title_full_unstemmed | Progress in Preparation, Functional Characteristics and Application of Soybean Protein Amyloid-like Fibrils |
| title_short | Progress in Preparation, Functional Characteristics and Application of Soybean Protein Amyloid-like Fibrils |
| title_sort | progress in preparation functional characteristics and application of soybean protein amyloid like fibrils |
| topic | soybean protein; amyloid-like fibrils; preparation; functional characteristics; application |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-3-033.pdf |
| work_keys_str_mv | AT zhuxiuqinghantianluliujiyuanguoruqizhuyinghuangyuyangliulinlin progressinpreparationfunctionalcharacteristicsandapplicationofsoybeanproteinamyloidlikefibrils |