Enzymatic hydrolysis of soy protein to high moisture textured meat analogue with emphasis on antioxidant effects: As a tool to improve techno-functional property

Abstract

The nutritional value and usefulness of soy protein can be modified via enzymatic hydrolysis.Most hydrolysis takes place under gentle conditions, but high-pressure treatment has gained popularity in recent years. The bitter flavour, coagulation of the hydrolysates, and expensive enzymes were the key issues with soy protein hydrolysis by proteolytic methods. Hydrolysates can be treated with exo-peptidases or the degree of hydrolysis (DH) can be controlled, taste signalling can be altered, or both to reduce bitterness. Enzymatic hydrolysis increases the antioxidant and immunoregulatory properties of soy proteins by converting glycosides to aglycones. The advancements in extrusion processing technology and the study of protein and nonprotein components are discussed in this article. Research and development tendencies and the potential of soy protein as a meat substitute are also discussed. Despite the lack of in-depth studies, soy meals and bioactive components appear to quench reactive oxygen species as antioxidants. This review focuses on the many approaches that have been taken to prepare soy protein hydrolysate (SPHs) and the most promising uses and future possibilities for SPHs.