Soy Protein: Molecular Structure Revisited and Recent Advances in Processing Technologies

Literature Cited

1. Achouri A, Boye JI, Yaylayan VA, Yeboah FK 2005. Functional properties of glycated soy 11S glycinin. J. Food Sci. 70:C269–74
   [Google Scholar]
2. Adachi M, Kanamori J, Masuda T, Yagasaki K, Kitamura K et al. 2003. Crystal structure of soybean 11S globulin: glycinin A3B4 homohexamer. PNAS 100:7395–400
   [Google Scholar]
3. Adachi M, Takenaka Y, Gidamis AB, Mikami B, Utsumi S 2001. Crystal structure of soybean proglycinin A1aB1b homotrimer. J. Mol. Biol. 305:291–305
   [Google Scholar]
4. Aiking H. 2011. Future protein supply. Trends Food Sci. Technol. 22:112–20
   [Google Scholar]
5. Akkermans C, van der Goot AJ, Venema P, Gruppen H, Vereijken JM et al. 2007. Micrometer-sized fibrillar protein aggregates from soy glycinin and soy protein isolate. J. Agric. Food Chem. 55:9877–82
   [Google Scholar]
6. Alexander P, Brown C, Arneth A, Finnigan J, Rounsevell MDA 2016. Human appropriation of land for food: the role of diet. Glob. Environ. Change 41:88–98
   [Google Scholar]
7. Ames JM. 1998. Applications of the Maillard reaction in the food industry. Food Chem 62:431–39
   [Google Scholar]
8. An D, Li L. 2020. The effect of limited proteolysis by trypsin on the formation of soy protein isolate nanofibrils. J. Chem. 2020:8185037
   [Google Scholar]
9. Anderson JW, Johnstone BM, Cook-Newell ME 1995. Meta-analysis of the effects of soy protein intake on serum lipids. N. Engl. J. Med. 333:276–82
   [Google Scholar]
10. Asano K, Shinagawa K, Hashimoto N 1982. Characterization of haze-forming proteins of beer and their roles in chill haze formation. J. Am. Soc. Brew. Chem. 40:147–54
    [Google Scholar]
11. Ascenzi P, Fasano M. 2010. Allostery in a monomeric protein: the case of human serum albumin. Biophys. Chem. 148:16–22
    [Google Scholar]
12. Aydogdu A, Yildiz E, Ayhan Z, Aydogdu Y, Sumnu G, Sahin S 2019. Nanostructured poly(lactic acid)/soy protein/HPMC films by electrospinning for potential applications in food industry. Eur. Polym. J. 112:477–86
    [Google Scholar]
13. Babar AA, Iqbal N, Wang X, Yu J, Ding B 2019. Introduction and historical overview. Electrospinning: Nanofabrication and Applications B Ding, X Wang, J Yu 3–20 Amsterdam: Elsevier
    [Google Scholar]
14. Badley R, Atkinson D, Hauser H, Oldani D, Green J, Stubbs J 1975. The structure, physical and chemical properties of the soy bean protein glycinin. Biochim. Biophys. Acta 412:214–28
    [Google Scholar]
15. Bandyopadhyay P, Ghosh AK, Ghosh C 2012. Recent developments on polyphenol–protein interactions: effects on tea and coffee taste, antioxidant properties and the digestive system. Food Funct 3:592–605
    [Google Scholar]
16. Baumgarten PK. 1971. Electrostatic spinning of acrylic microfibers. J. Colloid Interface Sci. 36:71–79
    [Google Scholar]
17. Bermúdez-Aguirre D, Barbosa-Cánovas GV. 2010. Recent advances in emerging nonthermal technologies. Food Engineering Interfaces ed. JM Aquilera, R Simpson, J Welti-Chanes, D Bermúdez-Aguirre, GV Barbosa-Cánovas 285–323 London: Springer
    [Google Scholar]
18. Bohrer BM. 2019. An investigation of the formulation and nutritional composition of modern meat analogue products. Food Sci. Hum. Wellness 8:320–29
    [Google Scholar]
19. Bounie D, Van Hecke E 1997. High moisture extrusion: optimisation of texturisation through control of rheological and textural parameters Paper presented at the 1997 Smart Extrusion Workshop, Sydney, Dec. 2
    [Google Scholar]
20. Cabodevila O, Hill SE, Armstrong HJ, de Sousa I, Mitchell JR 1994. Gelation enhancement of soy protein isolate using the Maillard reaction and high temperatures. J. Food Sci. 59:872–75
    [Google Scholar]
21. Cao Y, Mezzenga R. 2019. Food protein amyloid fibrils: origin, structure, formation, characterization, applications and health implications. Adv. Colloid Interface Sci. 269:334–56
    [Google Scholar]
22. Caporgno MP, Böcker L, Müssner C, Stirnemann E, Haberkorn I et al. 2020. Extruded meat analogues based on yellow, heterotrophically cultivated Auxenochlorella protothecoides microalgae. Innov. Food Sci Emerg. Technol. 59:102275
    [Google Scholar]
23. Chawla R, Patil GR, Singh AK 2011. High hydrostatic pressure technology in dairy processing: a review. J. Food Sci. Technol. 48:260–68
    [Google Scholar]
24. Cheftel JC, Kitagawa M, Quéguiner C 1992. New protein texturization processes by extrusion cooking at high moisture levels. Food Rev. Int. 8:235–75
    [Google Scholar]
25. Chemat F, Zill-e-Huma , Khan MK 2011. Applications of ultrasound in food technology: processing, preservation and extraction. Ultrason. Sonochem. 18:813–35
    [Google Scholar]
26. Chen F-P, Li B-S, Tang C-H 2015. Nanocomplexation between curcumin and soy protein isolate: influence on curcumin stability/bioaccessibility and in vitro protein digestibility. J. Agric. Food. Chem. 63:3559–69
    [Google Scholar]
27. Chen G, Wang S, Feng B, Jiang B, Miao M 2019. Interaction between soybean protein and tea polyphenols under high pressure. Food Chem 277:632–38
    [Google Scholar]
28. Chen J, Mu T, Goffin D, Blecker C, Richard G et al. 2019. Application of soy protein isolate and hydrocolloids based mixtures as promising food material in 3D food printing. J. Food Eng. 261:76–86
    [Google Scholar]
29. Chen L, Chen J, Yu L, Wu K 2016. Improved emulsifying capabilities of hydrolysates of soy protein isolate pretreated with high pressure microfluidization. LWT Food Sci. Technol. 69:1–8
    [Google Scholar]
30. Chiang JH, Loveday SM, Hardacre AK, Parker ME 2019. Effects of soy protein to wheat gluten ratio on the physicochemical properties of extruded meat analogues. Food Struct 19:100102
    [Google Scholar]
31. Chien KB, Makridakis E, Shah RN 2012. Three-dimensional printing of soy protein scaffolds for tissue regeneration. Tissue Eng. C 19:417–26
    [Google Scholar]
32. Cho D, Netravali AN, Joo YL 2012. Mechanical properties and biodegradability of electrospun soy protein isolate/PVA hybrid nanofibers. Polym. Degrad. Stab. 97:747–54
    [Google Scholar]
33. Ciron CIE, Gee VL, Kelly AL, Auty MAE 2010. Comparison of the effects of high-pressure microfluidization and conventional homogenization of milk on particle size, water retention and texture of non-fat and low-fat yoghurts. Int. Dairy J. 20:314–20
    [Google Scholar]
34. Cui Z, Kong X, Chen Y, Zhang C, Hua Y 2014. Effects of rutin incorporation on the physical and oxidative stability of soy protein-stabilized emulsions. Food Hydrocoll 41:1–9
    [Google Scholar]
35. Day L, Swanson BG. 2013. Functionality of protein-fortified extrudates. Compr. Rev. Food Sci. Food Saf. 12:546–64
    [Google Scholar]
36. de Boer J, Schosler H, Aiking H 2014. “Meatless days” or “less but better”? Exploring strategies to adapt Western meat consumption to health and sustainability challenges. Appetite 76:120–28
    [Google Scholar]
37. Deak NA, Johnson LA. 2007. Effects of extraction temperature and preservation method on functionality of soy protein. J. Am. Oil Chem. Soc. 84:259
    [Google Scholar]
38. Dickinson CD, Hussein E, Nielsen NC 1989. Role of posttranslational cleavage in glycinin assembly. Plant Cell 1:459–69
    [Google Scholar]
39. Dickinson E. 1999. Adsorbed protein layers at fluid interfaces: interactions, structure and surface rheology. Colloids Surf. B 15:161–76
    [Google Scholar]
40. Diftis N, Kiosseoglou V. 2006. Stability against heat-induced aggregation of emulsions prepared with a dry-heated soy protein isolate–dextran mixture. Food Hydrocoll 20:787–92
    [Google Scholar]
41. Djuardi AUP, Yuliana ND, Ogawa M, Akazawa T, Suhartono MT 2020. Emulsifying properties and antioxidant activity of soy protein isolate conjugated with tea polyphenol extracts. J. Food Sci. Technol. 57:3591–600
    [Google Scholar]
42. Dong S-R, Xu H-H, Li B-Y, Cheng W, Zhang L-G 2016. Inhibition or improvement for acidic subunits fibril aggregation formation from β-conglycinin, glycinin and basic subunits. J. Cereal Sci. 70:263–69
    [Google Scholar]
43. Eisenberg D, Jucker M. 2012. The amyloid state of proteins in human diseases. Cell 148:1188–203
    [Google Scholar]
44. Fang Y, Zhang B, Wei Y 2014. Effects of the specific mechanical energy on the physicochemical properties of texturized soy protein during high-moisture extrusion cooking. J. Food Eng. 121:32–38
    [Google Scholar]
45. Fang Y, Zhang B, Wei Y, Li S 2013. Effects of specific mechanical energy on soy protein aggregation during extrusion process studied by size exclusion chromatography coupled with multi-angle laser light scattering. J. Food Eng. 115:220–25
    [Google Scholar]
46. Fehily AM. 2016. Nutrition: soy-based foods. Ref. Modul. Food Sci. https://doi.org/10.1016/B978-0-08-100596-5.00066-4
    [Crossref] [Google Scholar]
47. Formhals A. 1934. Process and apparatus for preparing artificial threads US Patent 1,975,504
48. Fukushima D. 2004. Soy proteins. Proteins in Food Processing RY Yada 123–45 Cambridge, UK: Woodhead Publ.
    [Google Scholar]
49. Fukushima D. 2011. Soy proteins. Handbook of Food Proteins GO Phillips, PA Williams 210–32 Cambridge, UK: Woodhead Publ.
    [Google Scholar]
50. Godoi FC, Prakash S, Bhandari BR 2016. 3D printing technologies applied for food design: status and prospects. J. Food Eng. 179:44–54
    [Google Scholar]
51. Gopal R, Kaur S, Ma Z, Chan C, Ramakrishna S, Matsuura T 2006. Electrospun nanofibrous filtration membrane. J. Membr. Sci. 281:581–86
    [Google Scholar]
52. Grabowska KJ, Zhu S, Dekkers BL, de Ruijter NC, Gieteling J, van der Goot AJ 2016. Shear-induced structuring as a tool to make anisotropic materials using soy protein concentrate. J. Food Eng. 188:77–86
    [Google Scholar]
53. Grahl S, Palanisamy M, Strack M, Meier-Dinkel L, Toepfl S, Mörlein D 2018. Towards more sustainable meat alternatives: how technical parameters affect the sensory properties of extrusion products derived from soy and algae. J. Clean Prod. 198:962–71
    [Google Scholar]
54. Graveland-Bikker JF, Ipsen R, Otte J, de Kruif CG 2004. Influence of calcium on the self-assembly of partially hydrolyzed α-lactalbumin. Langmuir 20:6841–46
    [Google Scholar]
55. Gu B-Y, Ryu G-H. 2018. Effects of barrel temperature and addition of corn starch on physical properties of extruded soy protein isolate. J. Korean Soc. Food Sci. Nutr. 47:485–91
    [Google Scholar]
56. Gu L, Peng N, Chang C, McClements DJ, Su Y, Yang Y 2017. Fabrication of surface-active antioxidant food biopolymers: conjugation of catechin polymers to egg white proteins. Food Biophys 12:198–210
    [Google Scholar]
57. Guan J-J, Qiu A-Y, Liu X-Y, Hua Y-F, Ma Y-H 2006. Microwave improvement of soy protein isolate–saccharide graft reactions. Food Chem 97:577–85
    [Google Scholar]
58. Guo M. 2009. Soy food products and their health benefits. Functional Foods: Principles and Technology M Guo 237–77 Cambridge, UK: Woodhead Publ.
    [Google Scholar]
59. Haider A, Gupta KC, Kang I-K 2014. Morphological effects of HA on the cell compatibility of electrospun HA/PLGA composite nanofiber scaffolds. BioMed Res. Int. 2014:5308306
    [Google Scholar]
60. Haslam E. 1996. Natural polyphenols (vegetable tannins) as drugs: possible modes of action. J. Nat. Prod. 59:205–15
    [Google Scholar]
61. He Y, Yang F, Zhao H, Gao Q, Xia B, Fu J 2016. Research on the printability of hydrogels in 3D bioprinting. Sci. Rep. 6:29977
    [Google Scholar]
62. Högg E, Horneber T, Rauh C 2017. Experimental and numerical analyses of the texturisation process of a viscoelastic protein matrix in a cooling die after high moisture extrusion cooking Paper presented at Fachtagung Experimentelle Strömungsmechanik, Karlsruhe, Ger. https://www.gala-ev.org/images/Beitraege/Beitraege%202017/pdf/42.pdf
63. Jan A, Sood M, Sofi S, Norzom T 2017. Non-thermal processing in food applications: a review. Int. J. Food Sci. Nutr. 2:171–80
    [Google Scholar]
64. Jiang L, Liu Y, Li L, Qi B, Ju M et al. 2019. Covalent conjugates of anthocyanins to soy protein: unravelling their structure features and in vitro gastrointestinal digestion fate. Food Res. Int. 120:603–9
    [Google Scholar]
65. Joshi V, Kumar S. 2015. Meat analogues: plant based alternatives to meat products—a review. Int. J. Food Ferment. Technol. 5:107–19
    [Google Scholar]
66. Ju M, Zhu G, Huang G, Shen X, Zhang Y et al. 2020. A novel Pickering emulsion produced using soy protein–anthocyanin complex nanoparticles. Food Hydrocoll 99:105329
    [Google Scholar]
67. Keerati-u-rai M, Corredig M. 2011. Soy protein functionality: emulsion and gels. Comprehensive Biotechnology M Moo-Young 543–51 Oxford, UK: Academic 2nd ed.
    [Google Scholar]
68. Khatib KA, Herald TJ, Aramouni FM, MacRitchie F, Schapaugh WT 2002. Characterization and functional properties of soy β-conglycinin and glycinin of selected genotypes. J. Food Sci. 67:2923–29
    [Google Scholar]
69. Kinsella JE. 1979. Functional properties of soy proteins. J. Am. Chem. Oil Soc. 56:242–58
    [Google Scholar]
70. Krintiras GA, Göbel J, van der Goot AJ, Stefanidis GD 2015. Production of structured soy-based meat analogues using simple shear and heat in a Couette cell. J. Food Eng. 160:34–41
    [Google Scholar]
71. Kutzli I, Gibis M, Baier SK, Weiss J 2019. Electrospinning of whey and soy protein mixed with maltodextrin: influence of protein type and ratio on the production and morphology of fibers. Food Hydrocoll 93:206–14
    [Google Scholar]
72. Lassé M, Ulluwishewa D, Healy J, Thompson D, Miller A et al. 2016. Evaluation of protease resistance and toxicity of amyloid-like food fibrils from whey, soy, kidney bean, and egg white. Food Chem 192:491–98
    [Google Scholar]
73. Leidy R, Maria Ximena Q-C 2019. Use of electrospinning technique to produce nanofibres for food industries: a perspective from regulations to characterisations. Trends Food Sci. Technol. 85:92–106
    [Google Scholar]
74. Li H, Zhu K, Zhou H, Peng W 2011. Effects of high hydrostatic pressure on some functional and nutritional properties of soy protein isolate for infant formula. J. Agric. Food Chem. 59:12028–36
    [Google Scholar]
75. Li R, Cui Q, Wang G, Liu J, Chen S et al. 2019. Relationship between surface functional properties and flexibility of soy protein isolate-glucose conjugates. Food Hydrocoll 95:349–57
    [Google Scholar]
76. Li W, Ruan W, Peng Y, Wang D 2018. Soy and the risk of type 2 diabetes mellitus: a systematic review and meta-analysis of observational studies. Diabetes Res. Clin. Pract. 137:190–99
    [Google Scholar]
77. Li W, Zhao H, He Z, Zeng M, Qin F, Chen J 2016. Modification of soy protein hydrolysates by Maillard reaction: effects of carbohydrate chain length on structural and interfacial properties. Colloids Surf. B 138:70–77
    [Google Scholar]
78. Lim L-T, Mendes AC, Chronakis IS 2019. Electrospinning and electrospraying technologies for food applications. Adv. Food Nutr. Res. 88:167–234
    [Google Scholar]
79. Lin L, Jiao M, Zhao M, Sun W 2019. In vitro gastrointestinal digest of catechin-modified β-conglycinin oxidized by lipoxygenase-catalyzed linoleic acid peroxidation. Food Chem 280:154–63
    [Google Scholar]
80. Lin S, Huff HE, Hsieh F 2002. Extrusion process parameters, sensory characteristics, and structural properties of a high moisture soy protein meat analog. J. Food Sci. 67:1066–72
    [Google Scholar]
81. Lipton JI. 2017. Printable food: the technology and its application in human health. Curr. Opin. Biotechnol. 44:198–201
    [Google Scholar]
82. Liu F, Ma C, Gao Y, McClements DJ 2017. Food-grade covalent complexes and their application as nutraceutical delivery systems: a review. Compr. Rev. Food Sci. Food Saf. 16:76–95
    [Google Scholar]
83. Liu F, Sun C, Yang W, Yuan F, Gao Y 2015. Structural characterization and functional evaluation of lactoferrin–polyphenol conjugates formed by free-radical graft copolymerization. RSC Adv 5:15641–51
    [Google Scholar]
84. Liu J, Ru Q, Ding Y 2012. Glycation a promising method for food protein modification: physicochemical properties and structure, a review. Food Res. Int. 49:170–83
    [Google Scholar]
85. Liu K. 2008. Food use of whole soybeans. Soybeans: Chemistry, Production, Processing, and Utilization LA Johnson, PJ White, R Galloway 441–81 Urbana, IL AOCS Press
    [Google Scholar]
86. Liu K 2004. Soybeans as Functional Foods and Ingredients Urbana, IL: AOCS Press
87. Liu K. 2016. Soybean: overview. Encyclopedia of Food Grains C Wrigley, H Corke, K Seetharaman, J Faubion 228–36 Oxford, UK: Academic 2nd ed.
    [Google Scholar]
88. Liu K, Hsieh F. 2008. Protein–protein interactions during high-moisture extrusion for fibrous meat analogues and comparison of protein solubility methods using different solvent systems. J. Agric. Food Chem. 56:2681–87
    [Google Scholar]
89. Liu KS. 1997. Soybeans: Chemistry, Technology and Utilization London: Springer
    [Google Scholar]
90. Liu Q, Geng R, Zhao J, Chen Q, Kong B 2015. Structural and gel textural properties of soy protein isolate when subjected to extreme acid pH-shifting and mild heating processes. J. Agric. Food Chem. 63:4853–61
    [Google Scholar]
91. Lovati MR, Manzoni C, Corsini A, Granata A, Frattini R, et al 1992. Low density lipoprotein (LDL) receptor activity is modulated by soybean globulins in cell culture. J. Nutr. 122:1971–78
    [Google Scholar]
92. Loveday SM. 2019. Food proteins: technological, nutritional, and sustainability attributes of traditional and emerging proteins. Annu. Rev. Food Sci. Technol. 10:311–39
    [Google Scholar]
93. MacDonald RS, Pryzbyszewski J, Hsieh F-H 2009. Soy protein isolate extruded with high moisture retains high nutritional quality. J. Agric. Food Chem. 57:3550–55
    [Google Scholar]
94. Manassero CA, Beaumal V, Vaudagna SR, Speroni F, Anton M 2018. Calcium addition, pH and high hydrostatic pressure effects on soybean protein isolates—part 2: emulsifying properties. Food Bioproc. Tech. 11:2079–93
    [Google Scholar]
95. Maruyama N, Adachi M, Takahashi K, Yagasaki K, Kohno M et al. 2001. Crystal structures of recombinant and native soybean β-conglycinin β homotrimers. Eur. J. Biochem. 268:3595–604
    [Google Scholar]
96. Maruyama N, Katsube T, Wada Y, Oh MH, Barba De La Rosa AP et al. 1998. The roles of the N-linked glycans and extension regions of soybean β-conglycinin in folding, assembly and structural features. Eur. J. Biochem. 258:854–62
    [Google Scholar]
97. Maruyama Y, Maruyama N, Mikami B, Utsumi S 2004. Structure of the core region of the soybean β-conglycinin α′ subunit. Acta Crystallogr. D 60:289–97
    [Google Scholar]
98. Mattil KF. 1974. Composition, nutritional, and functional properties, and quality criteria of soy protein concentrates and soy protein isolates. J. Am. Oil Chem. Soc. 51:81A–84
    [Google Scholar]
99. Mei HS, Tanaka N, Ishimaru K 2004. Preparation and functional evaluation of anthocyanin-soybean protein complex. J. Jpn. Soc. Food Sci. Technol. 51:18–22
    [Google Scholar]
100. Meinlschmidt P, Ueberham E, Lehmann J, Reineke K, Schlüter O et al. 2016. The effects of pulsed ultraviolet light, cold atmospheric pressure plasma, and gamma-irradiation on the immunoreactivity of soy protein isolate. Innov. Food Sci. Emerg. Technol. 38:374–83
     [Google Scholar]
101. Mesa MD, Silván JM, Olza J, Gil Á, del Castillo MD 2008. Antioxidant properties of soy protein–fructooligosaccharide glycation systems and its hydrolyzates. Food Res. Int. 41:606–15
     [Google Scholar]
102. Messina M. 2016. Soy and health update: evaluation of the clinical and epidemiologic literature. Nutrients 8:754
     [Google Scholar]
103. Morita S, Fukase M, Yamaguchi M, Fukuda Y, Morita Y 1996. Purification, characterization, and crystallization of single molecular species of β-conglycinin from soybean seeds. Biosci. Biotechnol. Biochem. 60:866–73
     [Google Scholar]
104. Nachvak SM, Moradi S, Anjom-Shoae J, Rahmani J, Nasiri M et al. 2019. Soy, soy isoflavones, and protein intake in relation to mortality from all causes, cancers, and cardiovascular diseases: a systematic review and dose-response meta-analysis of prospective cohort studies. J. Acad. Nutr. Diet. 119:1483–500.e17
     [Google Scholar]
105. Nagy K, Courtet-Compondu MC, Williamson G, Rezzi S, Kussmann M, Rytz A 2012. Non-covalent binding of proteins to polyphenols correlates with their amino acid sequence. Food Chem 132:1333–39
     [Google Scholar]
106. Naismith WEF. 1955. Ultracentrifuge studies on soya bean protein. Biochim. Biophys. Acta 16:203–10
     [Google Scholar]
107. Natarajan SS, Xu C, Bae H, Caperna TJ, Garrett WM 2006. Characterization of storage proteins in wild (Glycine soja) and cultivated (Glycine max) soybean seeds using proteomic analysis. J. Agric. Food. Chem. 54:3114–20
     [Google Scholar]
108. Neo YP, Ray S, Jin J, Gizdavic-Nikolaidis M, Nieuwoudt MK et al. 2013. Encapsulation of food grade antioxidant in natural biopolymer by electrospinning technique: a physicochemical study based on zein–gallic acid system. Food Chem 136:1013–21
     [Google Scholar]
109. Nieuwland M, Geerdink P, Brier P, van den Eijnden P, Henket JTMM et al. 2014. Reprint of “food-grade electrospinning of proteins. .” Innov. Food Sci. Emerg. Technol. 24:138–44
     [Google Scholar]
110. Nikmaram N, Leong SY, Koubaa M, Zhu Z, Barba FJ et al. 2017. Effect of extrusion on the anti-nutritional factors of food products: an overview. Food Control 79:62–73
     [Google Scholar]
111. Nishinari K, Fang Y, Guo S, Phillips GO 2014. Soy proteins: a review on composition, aggregation and emulsification. Food Hydrocoll 39:301–18
     [Google Scholar]
112. Ogawa T, Tayama E, Kitamura K, Kaizuma N 1989. Genetic improvement of seed storage proteins using three variant alleles of 7S globulin subunits in soybean (Glycine max L.). Jpn. J. Breed. 39:137–47
     [Google Scholar]
113. Ojha H, Mishra K, Hassan MI, Chaudhury NK 2012. Spectroscopic and isothermal titration calorimetry studies of binding interaction of ferulic acid with bovine serum albumin. Thermochim. Acta 548:56–64
     [Google Scholar]
114. Oliver CM, Melton LD, Stanley RA 2006. Creating proteins with novel functionality via the Maillard reaction: a review. Crit. Rev. Food Sci. Nutr. 46:337–50
     [Google Scholar]
115. Osborne TB. 1908. Our present knowledge of plant proteins. Science 28:417–27
     [Google Scholar]
116. Osen R, Schweiggert-Weisz U. 2016. High-moisture extrusion: meat analogues. Ref. Modul. Food Sci. https://doi.org/10.1016/B978-0-08-100596-5.03099-7
     [Crossref] [Google Scholar]
117. Osen R, Toelstede S, Eisner P, Schweiggert-Weisz U 2015. Effect of high moisture extrusion cooking on protein–protein interactions of pea (Pisum sativum L.) protein isolates. Int. J. Food Sci. Technol. 50:1390–96
     [Google Scholar]
118. Ou S, Wang Y, Tang S, Huang C, Jackson MG 2005. Role of ferulic acid in preparing edible films from soy protein isolate. J. Food Eng. 70:205–10
     [Google Scholar]
119. Ozdal T, Capanoglu E, Altay F 2013. A review on protein–phenolic interactions and associated changes. Food Res. Int. 51:954–70
     [Google Scholar]
120. Padmanabhan M, Bhattacharya M. 1991. Flow behavior and exit pressures of corn meal under high-shear-high-temperature extrusion conditions using a slit die. J. Rheol. 35:315–43
     [Google Scholar]
121. Panthee DR, Kwanyuen P, Sams CE, West DR, Saxton AM, Pantalone VR 2004. Quantitative trait loci for β-conglycinin (7S) and glycinin (11S) fractions of soybean storage protein. J. Am. Oil Chem. Soc. 81:1005–12
     [Google Scholar]
122. Papadopoulou A, Frazier RA. 2004. Characterization of protein-polyphenol interactions. Trends Food Sci. Technol. 15:186–90
     [Google Scholar]
123. Peñas E, Gomez R, Frias J, Baeza ML, Vidal-Valverde C 2011. High hydrostatic pressure effects on immunoreactivity and nutritional quality of soybean products. Food Chem 125:423–29
     [Google Scholar]
124. Phiriyawirut M, Rodchanacheewa N, Nensiri N, Supaphol P 2008. Morphology of electrospun mats of soy protein isolate and its blend. Adv. Mat. Res. 55:733–36
     [Google Scholar]
125. Phuhongsung P, Zhang M, Devahastin S 2020. Investigation on 3D printing ability of soybean protein isolate gels and correlations with their rheological and textural properties via LF-NMR spectroscopic characteristics. LWT Food Sci. Technol. 122:109019
     [Google Scholar]
126. Pietsch VL, Bühler JM, Karbstein HP, Emin MA 2019. High moisture extrusion of soy protein concentrate: influence of thermomechanical treatment on protein-protein interactions and rheological properties. J. Food Eng. 251:11–18
     [Google Scholar]
127. Prak K, Naka M, Tandang-Silvas MRG, Kriston-Vizi J, Maruyama N, Utsumi S 2015. Polypeptide modification: an improved proglycinin design to stabilise oil-in-water emulsions. Protein Eng. Des. Sel. 28:281–91
     [Google Scholar]
128. Prodpran T, Benjakul S, Phatcharat S 2012. Effect of phenolic compounds on protein cross-linking and properties of film from fish myofibrillar protein. Int. J. Biol. Macromol. 51:774–82
     [Google Scholar]
129. Qin X-S, Luo S-Z, Cai J, Zhong X-Y, Jiang S-T et al. 2016. Transglutaminase-induced gelation properties of soy protein isolate and wheat gluten mixtures with high intensity ultrasonic pretreatment. Ultrason. Sonochem. 31:590–97
     [Google Scholar]
130. Quan TH, Benjakul S, Sae-leaw T, Balange AK, Maqsood S 2019. Protein–polyphenol conjugates: antioxidant property, functionalities and their applications. Trends Food Sci. Technol. 91:507–17
     [Google Scholar]
131. Rawel HM, Czajka D, Rohn S, Kroll J 2002. Interactions of different phenolic acids and flavonoids with soy proteins. Int. J. Biol. Macromol. 30:137–50
     [Google Scholar]
132. Rawel HM, Kroll J, Rohn S 2001. Reactions of phenolic substances with lysozyme—physicochemical characterisation and proteolytic digestion of the derivatives. Food Chem 72:59–71
     [Google Scholar]
133. Ren C, Xiong W, Li J, Li B 2019. Comparison of binding interactions of cyanidin-3-O-glucoside to β-conglycinin and glycinin using multi-spectroscopic and thermodynamic methods. Food Hydrocoll 92:155–62
     [Google Scholar]
134. Ren C, Xiong W, Peng D, He Y, Zhou P et al. 2018. Effects of thermal sterilization on soy protein isolate/polyphenol complexes: aspects of structure, in vitro digestibility and antioxidant activity. Food Res. Int. 112:284–90
     [Google Scholar]
135. Robin G 2001. Extrusion Cooking: Technology and Applications Boca Raton, FL: CRC Press
     [Google Scholar]
136. Samard S, Gu B, Ryu G 2019. Effects of extrusion types, screw speed and addition of wheat gluten on physicochemical characteristics and cooking stability of meat analogues. J. Sci. Food Agric. 99:4922–31
     [Google Scholar]
137. Scott MP, Jung R, Muntz K, Nielsen NC 1992. A protease responsible for post-translational cleavage of a conserved Asn-Gly linkage in glycinin, the major seed storage protein of soybean. PNAS 89:658–62
     [Google Scholar]
138. Silván JM, Assar SH, Srey C, Del Castillo MD, Ames JM 2011. Control of the Maillard reaction by ferulic acid. Food Chem 128:208–13
     [Google Scholar]
139. Singh P, Kumar R, Sabapathy SN, Bawa AS 2008. Functional and edible uses of soy protein products. Compr. Rev. Food Sci. Food Saf. 7:14–28
     [Google Scholar]
140. Smetana S, Ashtari Larki N, Pernutz C, Franke K, Bindrich U et al. 2018. Structure design of insect-based meat analogs with high-moisture extrusion. J. Food Eng. 229:83–85
     [Google Scholar]
141. Smetana S, Pernutz C, Toepfl S, Heinz V, Van Campenhout L 2017. High moisture extrusion of two types of insect protein (Tenebrio molitor and Alphitobus diaperinus) with soy protein concentrate: influence of insect content and barrel temperature Paper presented at INSECTA 2017, Berlin, Sept. 7
     [Google Scholar]
142. Snyder HE. 2003. Soy (soya) beans: the crop. Encyclopedia of Food Sciences and Nutrition B Caballero 5379–83 Oxford, UK: Academic 2nd ed
     [Google Scholar]
143. Su J-F, Huang Z, Yuan X-Y, Wang X-Y, Li M 2010. Structure and properties of carboxymethyl cellulose/soy protein isolate blend edible films crosslinked by Maillard reactions. Carbohydr. Polym. 79:145–53
     [Google Scholar]
144. Subbiah T, Bhat GS, Tock RW, Parameswaran S, Ramkumar SS 2005. Electrospinning of nanofibers. J. Appl. Polym. Sci. 96:557–69
     [Google Scholar]
145. Sugawara M, Ito D, Akita M, Oguri S, Momonoki Y 2007. Kunitz soybean trypsin inhibitor is modified at its C-terminus by novel soybean thiol protease (protease T1). Plant Prod. Sci. 10:314–21
     [Google Scholar]
146. Sui X, Sun H, Qi B, Zhang M, Li Y, Jiang L 2018. Functional and conformational changes to soy proteins accompanying anthocyanins: focus on covalent and non-covalent interactions. Food Chem 245:871–78
     [Google Scholar]
147. Sun J, Zhou W, Huang D, Fuh JY, Hong GS 2015. An overview of 3D printing technologies for food fabrication. Food Bioproc. Tech. 8:1605–15
     [Google Scholar]
148. Sun XS. 2005. Soy protein adhesives. Bio-Based Polymers and Composites R Wool, XS Sun 327–68 Burlington, MA: Academic
     [Google Scholar]
149. Swain T, Bate-Smith EC. 1962. Flavonoid compounds. Comparative Biochemistry M Florkin, HS Mason 755–809 Oxford, UK: Academic
     [Google Scholar]
150. Swanson BG. 2003. Tannins and polyphenols. Encyclopedia of Food Sciences and Nutrition B Caballero 5729–33 Oxford, UK: Academic 2nd ed.
     [Google Scholar]
151. Tang C-H, Wang C-S. 2010. Formation and characterization of amyloid-like fibrils from soy β-conglycinin and glycinin. J. Agric. Food. Chem. 58:11058–66
     [Google Scholar]
152. Tapal A, Tiku PK. 2012. Complexation of curcumin with soy protein isolate and its implications on solubility and stability of curcumin. Food Chem 130:960–65
     [Google Scholar]
153. Thiebaud M, Dumay E, Cheftel JC 1996. Influence of process variables on the characteristics of a high moisture fish soy protein mix texturized by extrusion cooking. LWT Food Sci. Technol. 29:526–35
     [Google Scholar]
154. Tian B, Wang Y, Wang T, Mao L, Lu Y et al. 2019. Structure and functional properties of antioxidant nanoemulsions prepared with tea polyphenols and soybean protein isolate. J. Oleo Sci. 68:689–97
     [Google Scholar]
155. Tian S, Chen J, Small DM 2011. Enhancement of solubility and emulsifying properties of soy protein isolates by glucose conjugation. J. Food Process. Preserv. 35:80–95
     [Google Scholar]
156. Tolstoguzov VB. 1993. Thermoplastic extrusion: the mechanism of the formation of extrudate structure and properties. J. Am. Oil Chem. Soc. 70:417–24
     [Google Scholar]
157. Urade R. 2019. Fortification of bread with soy protein to normalize serum cholesterol and triacylglycerol levels. Flour and Breads and their Fortification in Health and Disease Prevention VR Preedy, RR Watson 365–73 Oxford, UK: Academic 2nd ed.
     [Google Scholar]
158. Usui M, Tamura H, Nakamura K, Ogawa T, Muroshita M et al. 2004. Enhanced bactericidal action and masking of allergen structure of soy protein by attachment of chitosan through Maillard-type protein-polysaccharide conjugation. Food/Nahrung 48:69–72
     [Google Scholar]
159. Utsumi S, Damodaran S, Kinsella JE 1984. Heat-induced interactions between soybean proteins: preferential association of 11S basic subunits and β subunits of 7S. J. Agric. Food. Chem. 32:1406–12
     [Google Scholar]
160. Wan Z-L, Wang J-M, Wang L-Y, Yuan Y, Yang X-Q 2014. Complexation of resveratrol with soy protein and its improvement on oxidative stability of corn oil/water emulsions. Food Chem 161:324–31
     [Google Scholar]
161. Wang H, Hu D, Ma Q, Wang L 2016. Physical and antioxidant properties of flexible soy protein isolate films by incorporating chestnut (Castanea mollissima) bur extracts. LWT Food Sci. Technol. 71:33–39
     [Google Scholar]
162. Wang J, Yang X, Yin S, Yuan D, Xia N, Qi J 2011. Growth kinetics of amyloid-like fibrils derived from individual subunits of soy β-conglycinin. J. Agric. Food. Chem. 59:11270–77
     [Google Scholar]
163. Wang L, Sun X, Huang G, Xiao J 2018. Conjugation of soybean protein isolate with xylose/fructose through wet-heating Maillard reaction. J. Food Meas. Charact. 12:2718–24
     [Google Scholar]
164. Wang L, Wu M, Liu H-M 2017. Emulsifying and physicochemical properties of soy hull hemicelluloses–soy protein isolate conjugates. Carbohydr. Polym. 163:181–90
     [Google Scholar]
165. Wang S, Marcone MF, Barbut S, Lim L-T 2013. Electrospun soy protein isolate–based fiber fortified with anthocyanin-rich red raspberry (Rubus strigosus) extracts. Food Res. Int. 52:467–72
     [Google Scholar]
166. Wang Y, Wang X. 2015. Binding, stability, and antioxidant activity of quercetin with soy protein isolate particles. Food Chem 188:24–29
     [Google Scholar]
167. Wang Y, Zhang A, Wang X, Xu N, Jiang L 2020. The radiation assisted-Maillard reaction comprehensively improves the freeze-thaw stability of soy protein-stabilized oil-in-water emulsions. Food Hydrocoll 103:105684
     [Google Scholar]
168. Wei G, Ma PX. 2008. Nanostructured biomaterials for regeneration. Adv. Funct. Mater. 18:3568–82
     [Google Scholar]
169. Wild F, Czerny M, Janssen AM, Kole APW, Zunabovic M, Domig KJ 2014. The evolution of a plant-based alternative to meat: from niche markets to widely accepted meat alternatives. Agro Food Ind. Hi-Tech 25:45–49
     [Google Scholar]
170. Wilson S, Blaschek K, de Mejia EG 2005. Allergenic proteins in soybean: processing and reduction of P34 allergenicity. Nutr. Rev. 63:47–58
     [Google Scholar]
171. Wolf WJ, Briggs DR. 1956. Ultracentrifugal investigation of the effect of neutral salts on the extraction of soybean proteins. Arch. Biochem. Biophys. 63:40–49
     [Google Scholar]
172. Xi J, He M. 2018. High hydrostatic pressure (HHP) effects on antigenicity and structural properties of soybean β-conglycinin. J. Food Sci. Technol. 55:630–37
     [Google Scholar]
173. Xia W, Zhang H, Chen J, Hu H, Rasulov F et al. 2017. Formation of amyloid fibrils from soy protein hydrolysate: effects of selective proteolysis on β-conglycinin. Food Res. Int. 100:268–76
     [Google Scholar]
174. Xu H, Zhang T, Lu Y, Lin X, Hu X et al. 2019. Effect of chlorogenic acid covalent conjugation on the allergenicity, digestibility and functional properties of whey protein. Food Chem 298:125024
     [Google Scholar]
175. Xu W, Zhao X-H. 2019. Structure and property changes of the soy protein isolate glycated with maltose in an ionic liquid through the Maillard reaction. Food Funct 10:1948–57
     [Google Scholar]
176. Xu X, Jiang L, Zhou Z, Wu X, Wang Y 2012. Preparation and properties of electrospun soy protein isolate/polyethylene oxide nanofiber membranes. ACS Appl. Mater. Interfaces 4:4331–37
     [Google Scholar]
177. Xu Z-Z, Huang G-Q, Xu T-C, Liu L-N, Xiao J-X 2019. Comparative study on the Maillard reaction of chitosan oligosaccharide and glucose with soybean protein isolate. Int. J. Biol. Macromol. 131:601–7
     [Google Scholar]
178. Xue F, Li C, Adhikari B 2020. Physicochemical properties of soy protein isolates-cyanidin-3-galactoside conjugates produced using free radicals induced by ultrasound. Ultrason. Sonochem. 64:104990
     [Google Scholar]
179. Xue F, Li C, Zhu X, Wang L, Pan S 2013. Comparative studies on the physicochemical properties of soy protein isolate–maltodextrin and soy protein isolate–gum acacia conjugate prepared through Maillard reaction. Food Res. Int. 51:490–95
     [Google Scholar]
180. Yagasaki K, Takagi T, Sakai M, Kitamura K 1997. Biochemical characterization of soybean protein consisting of different subunits of glycinin. J. Agric. Food. Chem. 45:656–60
     [Google Scholar]
181. Yang Y, Cui S, Gong J, Miller SS, Wang Q, Hua Y 2015. Stability of citral in oil-in-water emulsions protected by a soy protein–polysaccharide Maillard reaction product. Food Res. Int. 69:357–63
     [Google Scholar]
182. You J, Luo Y, Wu J 2014. Conjugation of ovotransferrin with catechin shows improved antioxidant activity. J. Agric. Food. Chem. 62:2581–87
     [Google Scholar]
183. Yu J, Wang G, Wang X, Xu Y, Chen S et al. 2018. Improving the freeze-thaw stability of soy protein emulsions via combing limited hydrolysis and Maillard-induced glycation. LWT Food Sci. Technol. 91:63–69
     [Google Scholar]
184. Yu L, Ramaswamy HS, Boye J 2013. Protein rich extruded products prepared from soy protein isolate-corn flour blends. LWT Food Sci. Technol. 50:279–89
     [Google Scholar]
185. Zhang A, Yu J, Wang G, Wang X, Zhang L 2019. Improving the emulsion freeze-thaw stability of soy protein hydrolysate-dextran conjugates. LWT Food Sci. Technol. 116:108506
     [Google Scholar]
186. Zhang B, Chi YJ, Li B 2014. Effect of ultrasound treatment on the wet heating Maillard reaction between β-conglycinin and maltodextrin and on the emulsifying properties of conjugates. Eur. Food Res. Technol. 238:129–38
     [Google Scholar]
187. Zhang J, Liu L, Liu H, Yoon A, Rizvi SS, Wang Q 2018. Changes in conformation and quality of vegetable protein during texturization process by extrusion. Crit. Rev. Food Sci. Nutr. 59:3267–80
     [Google Scholar]
188. Zhang P, Hu T, Feng S, Xu Q, Zheng T et al. 2016. Effect of high intensity ultrasound on transglutaminase-catalyzed soy protein isolate cold set gel. Ultrason. Sonochem. 29:380–87
     [Google Scholar]
189. Zhang Y, Chen S, Qi B, Sui X, Jiang L 2018. Complexation of thermally-denatured soybean protein isolate with anthocyanins and its effect on the protein structure and in vitro digestibility. Food Res. Int. 106:619–25
     [Google Scholar]
190. Zhang Z, Wang X, Yu J, Chen S, Ge H, Jiang L 2017. Freeze-thaw stability of oil-in-water emulsions stabilized by soy protein isolate-dextran conjugates. LWT Food Sci. Technol. 78:241–49
     [Google Scholar]
191. Zhao C-B, Zhou L-Y, Liu J-Y, Zhang Y, Chen Y, Wu F 2016. Effect of ultrasonic pretreatment on physicochemical characteristics and rheological properties of soy protein/sugar Maillard reaction products. J. Food Sci. Technol. 53:2342–51
     [Google Scholar]
192. Zou Y-C, Wu C-L, Ma C-F, He S, Brennan CS, Yuan Y 2019. Interactions of grape seed procyanidins with soy protein isolate: contributing antioxidant and stability properties. LWT Food Sci. Technol. 115:108465
     [Google Scholar]