A review on plant-based proteins from soybean: Health benefits and soy product development
Proteins are essential to human nutrition and health, and it is crucial for the development of the human body. While animal proteins are considered to be the primary dietary protein source for decades, there is a paradigm shift in recent years on the dietary consumption patterns among the general po...
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| Format: | Article |
| Language: | English |
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Elsevier
2022-03-01
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| Series: | Journal of Agriculture and Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154321001678 |
| _version_ | 1819003329114537984 |
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| author | Pingxu Qin Taoran Wang Yangchao Luo |
| author_facet | Pingxu Qin Taoran Wang Yangchao Luo |
| author_sort | Pingxu Qin |
| collection | DOAJ |
| description | Proteins are essential to human nutrition and health, and it is crucial for the development of the human body. While animal proteins are considered to be the primary dietary protein source for decades, there is a paradigm shift in recent years on the dietary consumption patterns among the general population towards plant-based food proteins. As a result, plant protein production in the food industry has skyrocketed. Research has led to a closer look at diverse plant sources and their capacity to replace conventional animal-based proteins for health and environmental reasons. Soy protein is a high-quality protein with a protein digestibility-corrected amino acid score (PDCAAS) of 1.00, which is close to some of the proteins from animal sources, such as meat and dairy. Soy proteins contain well-balanced essential amino acids except for sulfur-containing ones like methionine. They also have desirable textures with endless possibilities to formulate various sophisticated soy-based food products. Due to their high protein content and versatility in developing food products, soy proteins are the primary supply of plant-based proteins and are widely consumed by diverse populations worldwide. This review first briefly compared plant-based proteins with animal proteins regarding their health and environmental benefits, amino acid composition, and protein digestibility. As one of the most popular plant proteins, soy protein was introduced, and its byproducts-making processes (heat processing, protein isolation, and fermentation) were discussed in detail. Finally, the relationship between soy protein consumption and chronic diseases such as cardiovascular diseases, women menopausal symptoms, osteoporosis, cancer, and abdominal body fat, was highlighted by analyzing recent clinical studies. |
| first_indexed | 2024-12-20T23:19:16Z |
| format | Article |
| id | doaj.art-a5a585ac27dc4c5681359a21b2982541 |
| institution | Directory Open Access Journal |
| issn | 2666-1543 |
| language | English |
| last_indexed | 2024-12-20T23:19:16Z |
| publishDate | 2022-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Agriculture and Food Research |
| spelling | doaj.art-a5a585ac27dc4c5681359a21b29825412022-12-21T19:23:34ZengElsevierJournal of Agriculture and Food Research2666-15432022-03-017100265A review on plant-based proteins from soybean: Health benefits and soy product developmentPingxu Qin0Taoran Wang1Yangchao Luo2Department of Nutritional Sciences, University of Connecticut, Storrs, CT, 06269, USADepartment of Nutritional Sciences, University of Connecticut, Storrs, CT, 06269, USACorresponding author. Department of Nutritional Sciences, University of Connecticut, 27 Manter Road, Storrs, CT, 06269-4017, USA.; Department of Nutritional Sciences, University of Connecticut, Storrs, CT, 06269, USAProteins are essential to human nutrition and health, and it is crucial for the development of the human body. While animal proteins are considered to be the primary dietary protein source for decades, there is a paradigm shift in recent years on the dietary consumption patterns among the general population towards plant-based food proteins. As a result, plant protein production in the food industry has skyrocketed. Research has led to a closer look at diverse plant sources and their capacity to replace conventional animal-based proteins for health and environmental reasons. Soy protein is a high-quality protein with a protein digestibility-corrected amino acid score (PDCAAS) of 1.00, which is close to some of the proteins from animal sources, such as meat and dairy. Soy proteins contain well-balanced essential amino acids except for sulfur-containing ones like methionine. They also have desirable textures with endless possibilities to formulate various sophisticated soy-based food products. Due to their high protein content and versatility in developing food products, soy proteins are the primary supply of plant-based proteins and are widely consumed by diverse populations worldwide. This review first briefly compared plant-based proteins with animal proteins regarding their health and environmental benefits, amino acid composition, and protein digestibility. As one of the most popular plant proteins, soy protein was introduced, and its byproducts-making processes (heat processing, protein isolation, and fermentation) were discussed in detail. Finally, the relationship between soy protein consumption and chronic diseases such as cardiovascular diseases, women menopausal symptoms, osteoporosis, cancer, and abdominal body fat, was highlighted by analyzing recent clinical studies.http://www.sciencedirect.com/science/article/pii/S2666154321001678Plant-based proteinSoybeanProcessing technologyHealth benefits |
| spellingShingle | Pingxu Qin Taoran Wang Yangchao Luo A review on plant-based proteins from soybean: Health benefits and soy product development Journal of Agriculture and Food Research Plant-based protein Soybean Processing technology Health benefits |
| title | A review on plant-based proteins from soybean: Health benefits and soy product development |
| title_full | A review on plant-based proteins from soybean: Health benefits and soy product development |
| title_fullStr | A review on plant-based proteins from soybean: Health benefits and soy product development |
| title_full_unstemmed | A review on plant-based proteins from soybean: Health benefits and soy product development |
| title_short | A review on plant-based proteins from soybean: Health benefits and soy product development |
| title_sort | review on plant based proteins from soybean health benefits and soy product development |
| topic | Plant-based protein Soybean Processing technology Health benefits |
| url | http://www.sciencedirect.com/science/article/pii/S2666154321001678 |
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