ABSTRACT
Soybean products play a significant nutritional role as one of the primary protein sources for millions of people worldwide. Mainly soybean traditional foods such as tofu, miso, and tempeh have been consumed by Asian people for more than 2,000 years. The contents of SH groups and S-S bonds could influence the functional properties of soy proteins. Soy proteins have been successfully applied in many food products due to their functional properties such as solubility, texture, mouthfeel, gelling, foaming, and emulsifying properties. Therefore, several processing techniques such as high pressure, ultrasound, microwave, irradiation, ultraviolet, and pulsed electric field have been used to improve the techno-functional properties of soy proteins. The functional properties of soy proteins are essential in controlling the quality of the final soy-based products. On the structure and physicochemical properties of proteins, the techno-functional properties of proteins can be categorized into surface properties, protein–protein interactions, and hydration.
