This chapter presents an overview of soybean proteins; it includes world soybean production, distribution, and utilization. Special emphasis has been given to important physicochemical properties of soybean proteins, examples of laboratory and industrial preparations of soybean protein ingredients, their functional properties, and applications in foods. The chapter also highlights soybean proteins composition. Most recently reported modifications on protein structure through new technologies and chemical and enzymatic reactions are presented. Health benefits of soybean proteins and their principal allergens and inhibitors are also reviewed.

Original languageEnglish (US)
Title of host publicationApplied Food Protein Chemistry
Number of pages53
ISBN (Electronic)9781118860588
ISBN (Print)9781119944492
StatePublished - Dec 31 2014


  • Allergens
  • Food applications
  • Functional properties
  • Functional properties
  • Glycinin
  • Physicochemical changes
  • Protein modifications
  • Soybean proteins
  • β-conglycinin

ASJC Scopus subject areas

  • General Engineering
  • General Agricultural and Biological Sciences


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