Current status of soy protein functionality in food systems

Much of the research discussed in this paper deals with the effects of processing treatments on the physicochemical and functional properties of total soy protein isolate, 7S and 11S components and/or their subunits. This is new and exciting information that should become significant for future developments within the soy protein ingredient manufacture and utilization field. However, these researchers generally failed to provide adequate experimental details concerning methodologies employed to prepare, characterize and utilize soy proteins, their components and subunits in functionality studies. There is also an obvious need to devise and implement the use of more uniform and/or standardized methodologies for this kind of work in the future.