Soy protein-based protein composite system: gelation, application, and challenges—a review

Abstract

With a growing global population and increasing demand for protein, soy protein may replace animal protein in the future because it is sustainably produced and has a balanced composition of essential amino acids. However, pure soy protein hydrogels have many problems, such as insufficient mechanical properties, which limit the application of soy protein hydrogels in the food field. This article aims to summarize and prospect the gel formation mechanism, gel properties, and applications of soy protein-based protein composites in food. The simple and effective method of protein compositing can improve the gel properties of soy protein. Depending on the specific needs, a suitable gel preparation method is selected to realize the wide application of composite soy protein gel systems in the food industry. In addition, research should continue to explore its combination with high technology to maximize the value of protein. At the same time, it is also important to pay attention to the shortcomings of odor and allergenicity in soy protein, as well as the limitations of the current composites with other proteins to minimize the drawbacks of soy protein and maximize the utilization of protein resources to meet the demand for protein.