Soy Proteins

Luis Mojica, Vermont P. Dia, Elvira González De Mejía

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

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
PublisherWiley-Blackwell
Pages139-191
Number of pages53
Volume9781119944492
ISBN (Electronic)9781118860588
ISBN (Print)9781119944492
DOIs
StatePublished - Dec 31 2014

Fingerprint

Soybean Proteins
soy protein
Proteins
Allergens
protein composition
enzymatic reactions
Insurance Benefits
protein structure
chemical reactions
allergens
Soybeans
functional properties
physicochemical properties
ingredients
soybeans
Technology
Food
Health
Chemical analysis

Keywords

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

ASJC Scopus subject areas

  • Engineering(all)
  • Agricultural and Biological Sciences(all)

Cite this

Mojica, L., Dia, V. P., & De Mejía, E. G. (2014). Soy Proteins. In Applied Food Protein Chemistry (Vol. 9781119944492, pp. 139-191). Wiley-Blackwell. https://doi.org/10.1002/9781118860588.ch9

Soy Proteins. / Mojica, Luis; Dia, Vermont P.; De Mejía, Elvira González.

Applied Food Protein Chemistry. Vol. 9781119944492 Wiley-Blackwell, 2014. p. 139-191.

Research output: Chapter in Book/Report/Conference proceedingChapter

Mojica, L, Dia, VP & De Mejía, EG 2014, Soy Proteins. in Applied Food Protein Chemistry. vol. 9781119944492, Wiley-Blackwell, pp. 139-191. https://doi.org/10.1002/9781118860588.ch9
Mojica L, Dia VP, De Mejía EG. Soy Proteins. In Applied Food Protein Chemistry. Vol. 9781119944492. Wiley-Blackwell. 2014. p. 139-191 https://doi.org/10.1002/9781118860588.ch9
Mojica, Luis ; Dia, Vermont P. ; De Mejía, Elvira González. / Soy Proteins. Applied Food Protein Chemistry. Vol. 9781119944492 Wiley-Blackwell, 2014. pp. 139-191
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