Soy Protein Research Articles

Techno-Functionalities of White Bean Protein Concentrate: A Comparative Study with Soy and Pea Proteins

The study of the techno-functional properties of novel plant-based proteins has gained importance due to their as alternatives to conventional proteins in food systems. This work evaluated the techno-functional and structural properties of white bean protein concentrate (WBPC) in comparison with commercial soy and pea proteins. The WBPC exhibited a higher foaming capacity (FC) at neutral pH and excellent foam stability (FS) at both tested pH levels, outperforming the commercial proteins. Although the WBPC’s gelation occurred only at concentrations above 16% and its water-holding capacity (WHC) was lower than that of the soy and pea proteins, the WBPC showed a high binding capacity for nonpolar molecules, excelling in its oil-holding capacity (OHC) and forming stable emulsions, which are relevant for stabilization in food products. Additionally, WBPC can form more rigid gel networks, suitable for systems requiring greater mechanical strength. These techno-functional properties indicate that WBPC is a promising alternative source for the plant-based food industry, helping to meet the demand for innovative, sustainable products and contributing to the diversification of protein sources.

Continuous high-soy protein soymilk intake affects ordinary walking speed in the Japanese pre-frail and frail elderly: a randomized controlled trial

Abstract Background To investigate whether continuous intervention using soymilk containing high soy protein improves physical frailty, a randomized controlled trial was conducted among the Japanese pre-frail and frail elderly. Methods Japanese pre-frail and frail elderly participants (n = 73) were randomly assigned to the high-soy protein and control groups, who then ingested soymilk containing 14.5 g/200 ml and 3.2 g/200 ml of soy protein, respectively. Before and after the 12-week intervention, walking speed, skeletal muscle mass, grip strength, and the revised Japanese CHS questionnaire regarding fatigue and physical activity were examined to evaluate the impact of each soymilk on physical frailty and compare the variation between the two groups. Physical activity (monitored using a pedometer), dietary intake (determined by questionnaire), and estimated protein intake (determined by casual urine testing) were also recorded before and after the intervention. Results For the final analysis of the entire cohort (n = 70), there were no significant differences in the endpoints between the two groups. In the subgroup analysis, among participants with a walking speed of at least 1 m/s (n = 35, P = 0.012) and at least 5,000 steps/day before intervention (n = 27, P = 0.0083), the variation in walking speed after the 12-week intervention was significantly higher in the high-soy protein group than in the control group. Estimated protein intake was also significantly higher in the high-soy protein group than in the control group after the intervention. Regarding physical activity and dietary intake, no significant differences were observed between the groups before or after the intervention. Conclusion The continuous 12-week intervention of high soy protein increased the walking speed among the Japanese pre-frail and frail elderly participants who had an ordinarily high walking speed and high step counts. Trial registration UMIN Clinical Trials Registry, UMIN000044999. Registered July 29, 2021; https://center6.umin.ac.jp/cgi-open-bin/ctr/ctr_view.cgi?recptno=R000051409.

Effect of Plant Versus Animal Protein on Muscle Mass, Strength, Physical Performance, and Sarcopenia: A Systematic Review and Meta-analysis of Randomized Controlled Trials.

Dietary protein is recommended for sarcopenia-a debilitating condition of age-related loss of muscle mass and strength that affects 27% of older adults. The effects of protein on muscle health may depend on protein quality. The aim was to synthesize randomized controlled trial (RCT) data comparing plant with animal protein for muscle health. Forty-three eligible RCTs were sourced from Medline, Embase, Scopus, Web of Science, and CENTRAL databases. Four reviewers (R.J.R.-M., S.F.B., N.A.W., D.L.) extracted data from RCTs (study setting, population, intervention characteristics, outcomes, summary statistics) and conducted quality assessment using the Cochrane Risk of Bias 2.0. Standardized mean differences (SMDs) (95% CIs) were combined using a random-effects meta-analysis and forest plots were generated. I2 statistics were calculated to test for statistical heterogeneity. Thirty RCTs (70%) were eligible for meta-analysis and all examined muscle mass outcomes. Compared with animal protein, plant protein resulted in lower muscle mass following the intervention (SMD = -0.20; 95% CI: -0.37, -0.03; P = .02), with stronger effects in younger (<60 years; SMD = -0.20; 95% CI: -0.37, -0.03; P = .02) than in older (≥60 years; SMD = -0.05; 95% CI: -0.32, 0.23; P = .74) adults. There was no pooled effect difference between soy and milk protein for muscle mass (SMD = -0.02; 95% CI: -0.20, 0.16; P = .80) (n = 17 RCTs), yet animal protein improved muscle mass compared with non-soy plant proteins (rice, chia, oat, and potato; SMD = -0.58; 95% CI: -1.06, -0.09; P = .02) (n = 5 RCTs) and plant-based diets (SMD = -0.51; 95% CI: -0.91, -0.11; P = .01) (n = 7 RCTs). No significant difference was found between plant or animal protein for muscle strength (n = 14 RCTs) or physical performance (n = 5 RCTs). No trials examined sarcopenia as an outcome. Animal protein may have a small beneficial effect over non-soy plant protein for muscle mass; however, research into a wider range of plant proteins and diets is needed. PROSPERO registration no. CRD42020188658.

Techno‐functionality of jack bean (Canavalia ensiformis) protein concentrate: a comparative study with soy and pea proteins

AbstractBACKGROUNDWith the growing human awareness of the environmental and animal stress caused by the meat industry, the consumption of plant‐based products has expanded. Plant proteins have gained market prominence due to their sustainable origin, economic value and health benefits. Well‐established plant proteins in the market, such as those of soy and pea, have various applications as ingredients in the food industry. However, given the wide variety of protein sources, it is necessary to conduct studies on the chemical and techno‐functional characterization of other raw materials to further diversify their properties. In this context, the present study introduces jack bean protein concentrate (JBPC) as a potential alternative to proteins already established in the market. Techno‐functional properties such as surface hydrophobicity, solubility, zeta potential, water‐ and oil‐holding capacity, foam capacity and stability, emulsion stability and gel formation and rheology were analyzed.RESULTSThe protein content obtained from the extraction of the JBPC was 73 g (100 g)−1 on a dry weight basis, with an extraction yield of approximately 10% (w/w). Least gelation concentration for JBPC was 20%. JBPC exhibited a predominantly hydrophobic nature, with good oil retention capacity and emulsion and foam stabilization properties. The structure of JBPC was more linear, stable and rigid, which primarily influenced gel stiffness.CONCLUSIONBased on the study of techno‐functional properties, JBPC proved to be an excellent alternative to soy protein isolate and pea protein concentrate in various applications, with potential for becoming an innovative ingredient in the food industry. © 2025 Society of Chemical Industry.

Peanut and Soy Protein-Based Emulsion Gels Loaded with Curcumin as a New Fat Substitute in Sausages: A Comparative Study

The aim of this study was to evaluate the effects of the complete or partial substitution (0, 20, 40, and 100%) of the pork backfat in prepared sausage with protein emulsion gels loaded with curcumin. The effects of three protein emulsion gels (i.e., peanut proteins, ultrasound-modified peanut proteins, and soy proteins) on sausage characteristics (cooking loss, textural properties, microstructure, sensory characteristics, and antioxidant activity) were investigated and compared using a one-way analysis of variance and Duncan’s multiple tests. The results revealed that the addition of each emulsion gel reduced cooking loss and improved the textural properties of the sausages in a dose-dependent manner. When 20% of pork backfat was substituted with untreated or ultrasound-modified peanut protein emulsion gel (PPEG), cooking loss decreased to a greater extent than when soy protein emulsion gel (SPEG) was used. However, the latter yielded higher cohesiveness and resilience at the same substitution levels. Compared with untreated PPEG, the sausages containing modified PPEG (at 200 W for 20 min) had significantly greater resilience and a denser microstructure. In addition, when 100% of pork backfat was substituted with modified PPEG, the sausages had desirable sensory characteristics. All sausages enriched with protein emulsion gels loaded with curcumin presented higher DPPH and ABTS radical scavenging capacities than the control sausages. The sausages prepared with the modified PPEG had the highest antioxidant activity (DPPH: 37.43 ± 0.35%; ABTS: 39.48 ± 0.50%; TBARS: 0.65 ± 0.05 mg MDA/Kg), which may be attributed to the increased stability of curcumin in the modified PPEG with a denser network structure. Therefore, ultrasound-modified PPEG loaded with curcumin can be used as a new fat substitute in functional sausages or other healthy meat products.

Stabilization of calcium-fortified soy protein emulsions by calcium chelating agent sodium tripolyphosphate

Stabilization of calcium-fortified soy protein emulsions by calcium chelating agent sodium tripolyphosphate

Using Commercial Bio-Functional Fungal Polysaccharides to Construct Emulsion Systems by Associating with SPI

Fungi polysaccharides are nutraceutical-rich compounds with bioactive properties, offering promising applications in food formulation. This study examined the non-covalent complexation of commercial polysaccharides derived from the fruiting bodies of Auricularia auricula-judae (AA) and Ganoderma lucidum (GL) and soy protein isolate to enhance emulsifying properties. Complexes were examined across protein-to-polysaccharide ratios (0:1 to 1:0), pH levels (3 to 7), and heat treatment conditions. Results indicated a maximum insoluble association at pH 4 for both SPI-AAP and SPI-GLP complexes, with SPI-AAP complexes remaining soluble at pH 3, while SPI-GLP complexes exhibited insolubility. Heat treatment had a limited effect on electrostatically driven complexation but resulted in larger particles through a protein-denaturation-induced increase of hydrophobic interactions. In terms of emulsifying properties, individual GLPs demonstrated superior performance compared to individual AAPs. The GLPs engaged in competitive adsorption at the oil–water interface alongside SPI, resulting in larger emulsion droplet sizes compared to either component alone. The association of either AAPs or GLPs with SPI enhanced the emulsion stability against coalescence and Ostwald ripening. Commercial fungal polysaccharides demonstrate substantial potential for incorporation into manufactured food products, particularly in colloidal formulations.

Effects of grape seed proanthocyanidin on emulsifying capacity of soy protein isolate in extrusion field and its underlying mechanism.

Soy protein isolate (SPI) has poor emulsifying ability because of its low molecular flexibility and compact structure, limiting its application in extruded protein-based foods. Extrusion technology has emerged as a promising way to alter the structural properties of proteins. Therefore, the impacts of grape seed proanthocyanidin (GSP) on structural and emulsifying characteristics of SPI in extrusion field were explored in this study. After extrusion treatment, the molecular chains of SPI were unfolded. In comparison with extruded SPI, the interaction with GSP led to a rightward shift in particle size distribution and an enhancement in zeta potential values of the protein. As GSP concentration increased from 20 to 80 g kg-1, the free sulfhydryl content of SPI was reduced by 4.17%, 25%, 29.24% and 35.85% compared with that of extruded SPI. The addition of GSP altered the secondary structure of SPI and enhanced the microenvironment polarity. Meanwhile, SDS-PAGE results indicated that the protein presented lower molecular weight with the introduction of GSP. Compared with extruded SPI, the supplementation with GSP increased the molecular flexibility while it decreased the surface hydrophobicity of SPI. Correlation analyses demonstrated that these structural changes induced an improvement in emulsifying activity and emulsion stability of SPI. GSP mainly binds to SPI through hydrogen bonds and hydrophobic interactions under the extrusion environment. This study demonstrated that GSP is a potential modifier, which can be applied to improve the emulsifying capacity of extruded SPI-based foods. © 2025 Society of Chemical Industry.

Microencapsulation of Deer Oil in Soy Protein Isolate–Chitosan Complex Coacervate—Preparation, Characterization, and Simulated Digestion

Microencapsulation of Deer Oil in Soy Protein Isolate–Chitosan Complex Coacervate—Preparation, Characterization, and Simulated Digestion

Unveiling the potential of bean proteins: Extraction methods, functional and structural properties, modification techniques, physiological benefits, and diverse food applications.

Bean proteins, known for their sustainability, versatility, and high nutritional value, represent a valuable yet underutilized resource, receiving less industrial attention compared to soy and pea proteins. This review examines the structural and molecular characteristics, functional properties, amino acid composition, nutritional value, antinutritional factors, and digestibility of bean proteins. Their applications in various food systems, including baked goods, juice and milk substitutes, meat alternatives, edible coatings, and 3D printing inks, are discussed. The physiological benefits of bean proteins, such as antidiabetic, cardioprotective, antioxidant, and neuroprotective effects, are also presented, highlighting their potential for promoting well-being. Our review emphasizes the diversity of bean proteins and highlights ultrasound as the most effective extraction method among available techniques. Beyond their physiological benefits, bean proteins significantly enhance the structural, technological, and nutritional properties of food systems. The functionality can be further improved through various modification techniques, thereby expanding their applicability in the food industry. While studies have explored the impact of bean protein structure on their nutritional and functional properties, further research is needed to investigate advanced modification techniques and the structure-function relationship. This will enhance the utilization of bean proteins in innovative and sustainable food applications.

Techno-functional properties of soy, rice and carioca bean protein blends

Techno-functional properties of soy, rice and carioca bean protein blends

Metagenomic analysis of microbial dynamics in water kefir grains: influence of soy protein on biomass growth and development of alternative beverage

Metagenomic analysis of microbial dynamics in water kefir grains: influence of soy protein on biomass growth and development of alternative beverage

Improving the tensile strength of yuba films via disulfide bond breaking-mediated aggregation of soy proteins

Improving the tensile strength of yuba films via disulfide bond breaking-mediated aggregation of soy proteins

Recombinant Fungal Aspartic Endopeptidases: Insights into Protein Hydrolysis and Combined Effect with Pepsin for Animal Feed Application.

Protein hydrolysis under acidic conditions can improve the product quality, nutrient availability, and cost efficiency, particularly when neutral or alkaline enzymes are ineffective. Six fungal aspartic endopeptidases (FAPs) were recombinantly expressed as active enzymes in Komagataella phaffi, with peak activity between 30-50 °C and pH 3.0-4.0. Despite FAP1 yielding a higher degree of hydrolysis for soy protein isolate (SPI) than FAP4, mass spectrometry analysis revealed similar cleavage preferences for the two peptidases. FAP1 and FAP4 experienced competitive product inhibition (Ki: 2.8 mg mL-1, Km: 3.2 mg mL-1 for FAP1 and Ki: 9.67 mg mL-1, Km: 6.58 mg mL-1 for FAP4). These findings suggest that Ki and Km values, when studied in isolation, do not always predict a peptidase's hydrolytic efficacy. Among the FAPs, FAP6 notably increased soluble protein content in animal feed by ∼3-fold. FAP1, when combined with pepsin, had a positive effect on the hydrolysis of SPI. These results underscore the potential of FAPs to hydrolyze proteins─specifically, animal feed proteins─in acidic environments.

Synergistic Synbiotic-Containing Lactiplantibacillus plantarum and Fructo-Oligosaccharide Alleviate the Allergenicity of Mice Induced by Soy Protein

Synergistic Synbiotic-Containing Lactiplantibacillus plantarum and Fructo-Oligosaccharide Alleviate the Allergenicity of Mice Induced by Soy Protein

Enhancement of physicochemical and techno-functional properties of soy protein isolate amyloid fibrils by moderate ultrasonic pretreatment

Plant protein can be functionally strengthened by its modification into amyloid fibrils, which has drawn growing interest. In this study, we investigated the effects of ultrasonic pretreatment on the fibrillation kinetics, physicochemical properties, and functional aspects of soy protein isolate amyloid fibrils (SPF). Firstly, soy protein isolates (SPI) were subjected to ultrasonic pretreatment by regulating time and power under neutral conditions. Subsequently, the pretreated SPI was converted into SPF through acidic heating. The results indicated that ultrasonic pretreatment significantly improved surface hydrophobicity and solubility of SPI through ultrasound’s cavitation and thermal effects. Thioflavin T fluorescence assay revealed SPF40 (450 W, 40 min) had the fastest growth rate, 104.23 % higher than SPF0 (without ultrasonic pretreatment), while SPF10 (450 W, 10 min) had the highest fibril yield, 20.97 % higher than SPF0. Physicochemical analysis showed that ultrasonic pretreatment accelerated the formation of SPF from SPI by exposing the surface hydrophobic groups, lowering the zeta potential, breaking down original fibrils into shorter fibrils, and altering the secondary structure from α-helices into β-sheets. Morphological examination by transmission electron microscopy exhibited a higher maturation state, showing more rigid and straight fibrils structure in SPF10 compared to SPF0. Functionally, SPF with ultrasonic pretreatment had higher emulsifying activity than SPI and SPF0. Rheological analysis further confirmed SPF emulsions’ better mechanical strength over SPI emulsions. Overall, this study demonstrates that ultrasonic pretreatment is an effective way to enhance the formation and properties of SPF, which can be further applied to developing advanced protein products and novel functional food systems.

Insight into the effect of 4-hydroxy-2,5-dimethyl-3(2H)-furanone on the changes of off-flavors in the preparation of soy protein isolate: Potential mechanisms of their reduction.

The effect of incorporating 4-hydroxy-2,5-dimethyl-3(2H)-furanone (furaneol) during soy protein isolate (SPI) preparation on off-flavor compounds was investigated. Sensory evaluation revealed that furaneol addition effectively reduced undesirable attributes such as grain husk, grassy, raw bean, tofu and oil oxidation, with the most significant decrease at 2mg/L. Flavor analysis confirmed a significant reduction in both the variety and amount of off-flavors. The release kinetics study revealed a significant increase in the release rate of off-flavors like hexanal at 70°C after furaneol addition, suggesting its role in promoting off-flavor release. In a simulated system, the headspace concentrations of hexanal, heptanal, nonanal and (E,E)-2,4-decadienal were significantly higher after furaneol addition compared to the control. Molecular docking further demonstrated that furaneol competitively binds to the binding site of hexanal. This study introduces an innovative solution to the beany flavor issue in the soy protein industry, promoting the wider application of soy protein products.

Physicochemical and functional properties of cinnamon essential oil emulsions stabilized by galactomannan-rich aqueous extract from Gleditsia sinensis seeds and soy protein isolate.

Cinnamon essential oil has gained widespread attention in the food industry as a safe and effective preservative. However, its low water solubility and high volatility limit its application in food, making the use of natural emulsifiers for its emulsification an increasingly popular focus of research. This study focuses on the extraction of galactomannan-rich aqueous extracts from Gleditsia sinensis seeds using a low-energy, low-pollution microwave-assisted method. The extracted aqueous extracts from Gleditsia sinensis seeds was combined with soy protein isolate to prepare a cinnamon essential oil emulsion, followed by physicochemical characterization and stabilization mechanism studies. The emulsions demonstrated excellent storage stability at 4 °C, along with robust ionic, pH, temperature, and freeze-thaw stability. Furthermore, the emulsions exhibited significant antioxidant activity and effectively inhibited the growth of Staphylococcus aureus and Listeria monocytogenes, highlighting their potential for application in food preservation. Preservation trials with orange juice confirmed that our emulsion achieved preservation comparable to that of the commercial food preservative potassium sorbate. These findings provide valuable insights for developing stable and functional natural food emulsifiers.

Identification and comparison of N-glycome profiles from common dietary protein sources

The N-glycomes of bovine whey, egg white, pea, and soy protein isolates are described here. Glycoproteins from four protein isolates were analyzed by HILIC high performance liquid chromatography and quadrupole time-of-flight tandem mass spectrometry (HILIC-FLD-QTOF-MS/MS). A total of 33 N-glycans were identified from bovine whey and egg white, and 10 structures from soy and pea glycoproteins. The type of N-glycans per glycoprotein source were attributable to differences in biosynthetic glycosylation pathways. Animal glycoprotein sources favored a combination of complex and hybrid glycan configurations, while the plant proteins were dominated by oligomannosidic N-glycans. Bovine whey glycoprotein isolate contained the most diverse N-glycans by monosaccharide composition as well as structure, while plant sources such as pea and soy glycoprotein isolates contained an overlap of oligomannosidic N-glycans. The results suggest N-glycan structure and composition is dependent on the host organism which are driven by the differences in N-glycan biosynthetic pathways.

Silkworm cocoon-like nanocoatings for single-cell encapsulation of probiotics: Construction, mechanism and characterization

Single-cell encapsulation technology is an advanced method to protect probiotics from adverse environmental conditions by forming coating on the surface of individual probiotics. In this study, Lactiplantibacillus plantarum (L. plantarum) was used as model probiotic. Four polysaccharides, namely carboxymethyl chitosan (CMCS), chitooligosaccharide (COS), amylopectin (AP) and pectin (PE), as well as four proteins, namely gelatin (GE), whey protein isolate (WPI), ovalbumin (OVA) and soy protein isolate (SPI), were selected as the initial coating materials. The coated probiotics were prepared by single-cell encapsulation under pH 3.0–6.0 for the first time. The feasibility, mechanism and effect of these coatings were then explored. Results indicated that the positively charged materials were conducive to the formation of coating, and the optimal pH was 4.0. Silkworm cocoon-like coatings with a thickness of 100–150 nm on the surface of L. plantarum were observed. Subsequently, fourier transform infrared spectroscopy (FTIR) analysis showed that electrostatic interaction, hydrogen bonding and hydrophobic interaction were the main driving forces between coatings and L. plantarum. In addition, COS coating fostered the growth and reproduction of L. plantarum, while CMCS and OVA inhibited it. Finally, COS, WPI and GE coatings as barriers all improved the survival rate of L. plantarum under pasteurization, freeze-thaw cycle and storage conditions. Among them, COS as a marine oligosaccharide had the best protective effect on L. plantarum due to its excellent properties and the dense coating it formed. The results may provide more support for further development of nanocoated probiotics.