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Applications of soy protein hydrolysates in the emerging functional foods: a review
Author(s) -
Ashaolu Tolulope Joshua
Publication year - 2020
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14380
Subject(s) - hydrolysate , soy protein , solubility , chemistry , food science , food protein , food products , biochemical engineering , organic chemistry , hydrolysis , engineering
Summary Several applications of protein hydrolysates have been documented including gelation, solubility and emulsifying properties. However, very rare reviews have solely explored the potentials of soy protein hydrolysates ( SPH s). Varying and abundant pieces of information on the physicochemical properties of soy proteins, such as foaming, solubility, emulsifying, gelling, fat‐ and water‐holding capacities, suggest their hydrolysates to be equally or more important. In this regard, this review highlights the different methods that have been used to prepare SPH s, coupled with the most promising applications and potentials of SPH s. Nonetheless, further investigations are necessary to validate the potentialities of SPH s as food agents for the emerging functional foods.