Soy protein isolate: an overview on foaming properties and air–liquid interface

Abstract

Soy protein isolate (SPI) is widely used as a foaming agent due to its rich nutritional value and low price. Foaming is one of the key processing characteristics in food processing and is generally used in foam-type foods. It plays an essential role in the flavour quality and appearance characteristics of food. Generally speaking, the foaming activity and foaming stability of regular SPI are not sufficient enough to meet the needs of practical applications. There is an urgent need to solve this drawback and improve the status quo of the food processing industry. The current research on the foaming properties of SPI across the globe focuses on improving foaming characteristics through optimising influencing factors and the use of different modification methods. Hence, this review aims to sort out the scientific research on the foaming mechanism of SPI and summarises evaluation methods, influencing factors and modification methods to improve the foamability of SPI to explore more applications of SPI. It will provide a theoretical basis for the production of SPI natural green active agents with good performance.

Ultrasound‐assisted extraction of oilseeds—sustainability processes to obtain traditional and non‐traditional food ingredients: A review

“…Oils and meals obtained as UAE products from oilseeds can be used as ingredients in the formulation of various foods, similar to the current use of oils and meals obtained by traditional methods. Although the list could be extensive, some important examples of food applications intended for these products are frying and salad oils, snacks, bakery, meat, foams, and dairy goods (Kotecka‐Majchrzak et al., 2020; Li et al., 2022). Nowadays, consumers are more and more committed to supplementing their nutrition with essential nutrients as well as protecting the environment.…”

“…On the other hand, substantial research is being conducted to identify adequate substitutes for animal‐based proteins, reacting to customer demand for more plant‐based options; proteins and biopeptides present on oilseeds constitute an excellent ingredient for this substitution (Guzmán‐Lorite et al., 2022; Kotecka‐Majchrzak et al., 2020; Kowalska et al., 2020; Li et al., 2022; Murray, 2020). Although proteins extracted from defatted meals by US treatment lose their spherical structure and their bonds are altered, causing to some unfolding and diminishing their emulsification properties, protein solubility and their foaming properties were improved (Du et al., 2022; Liang et al., 2022; Naik et al., 2022).…”

Characterization of the Major Odor-Active Off-Flavor Compounds in Normal and Lipoxygenase-Lacking Soy Protein Isolates by Sensory-Directed Flavor Analysis

“…Soy protein isolate (SPI) is emerging as an alternative protein source to alleviate the imbalance between the supply and demand of animal protein due to its functionality, bioactivity, and availability . In this sense, there has been an increasing focus on the innovation of SPI-based meat analogues . Over time, progress has been made in constructing the texture of SPI-based meat analogues, but successfully simulating the desired flavor is still a major challenge due to the offensive off-flavor of SPIs .…”

Optimizing foam quality characteristics of model food using Taguchi‐based fuzzy logic method

“…Current studies in the food industry are aimed at investigating the usability of vegetable proteins instead of animal proteins (Li et al, 2022). This demand for vegetable proteins, which possess desirable functional properties and good nutritional value in the industry has led to investigations into the potential use of soy proteins in foam systems.…”