Construction and Advanced Modification Technologies of Soy Protein Gels

Food Science and Engineering, Qingdao Agricultural University, Shandong, 266109, China

^* Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract

As interest in plant-based foods continues to grow, soy protein is being used more and more thanks to its high nutritional value and excellent functional properties. One of these properties is gelation, which plays a crucial role in shaping the texture and sensory quality of traditional soy products such as tofu, as well as new products such as soy yoghurt and plant-based meat. This article first summarises the traditional formation mechanisms of soy protein gels, including physical means such as heat induction and chemical means such as acid and salt induction, as well as enzyme-induced gelation. Next, the article focuses on the latest advances in gel modification using physical processing technologies, such as ultrasound, microwaves, high-pressure treatment and cold plasma. It elaborately explains how these technologies alter the properties of gels, including texture, water-holding capacity and the delivery efficiency of bioactive substances, by influencing protein structure, aggregation behaviour and intermolecular interactions. The article seeks to offer a conceptual foundation to the control of the characteristics of soy protein gels to suit the demands of different food uses.