Soy protein modification: A review

摘要: Soy protein products such as flour, concentrates and isolates are used in food formulation because of their functionality, nutritional value low cost. To obtain optimal nutritive functional properties well desirable flavor different treatments used. Soybean proteins can be modified by physical, chemical enzymatic treatments. Different thermal most commonly used, while the appropriate way modifying soy from standpoint safety is limited proteolysis. These cause physical changes that affect properties. This review discusses three principal methods for modification products, effects on dominant some biologically active compounds.