Modulating Soy Protein Isolate Functionality through Breeding Approach

The majority of the efforts on improving or modifying technofunctionalities of soy protein ingredients have focused on the postharvest stage. These involved chemical and physical treatments. Improving ingredient technofunctionality through a breeding approach prior to harvesting would reduce processing costs and eliminate ultraprocessed ingredients. However, little empirical knowledge is available in the literature documenting the impacts of breeding on technofunctionalities of soy protein isolate. The present study aimed to investigate the relation between soybean genotype and soy protein isolate (SPI) technofunctionalities, especially regarding emulsion and foam applications. Five soybean genotypes were evaluated, including a modern cultivar and four progenies that were cultivated in two North Carolina locations, Caswell (CAS) and Hugo. Two-way ANOVA analysis revealed that the environment was a significant factor impacting water holding capacity (WHC), oil holding capacity, overrun, foam stability, emulsifying activity index, emulsion coalescence stability, and SPI surface hydrophobicity. However, the genotype was a meaningful factor affecting WHC, overrun, and surface hydrophobicity. This study provided empirical evidence validating the feasibility of crossing wild and modern soybeans for enhanced protein technofunctionalities. Furthermore, these findings offered valuable insights for future breeding programs and can guide the food industry in selecting optimal soybean species to different functional applications.