Applications of soy protein hydrolysates in the emerging functional foods: a review

Summary Several applications of protein hydrolysates have been documented including gelation, solubility and emulsifying properties. However, very rare reviews have solely explored the potentials of soy protein hydrolysates (SPHs). Varying and abundant pieces of information on the physicochemical properties of soy proteins, such as foaming, solubility, emulsifying, gelling, fat‐ and water‐holding capacities, suggest their hydrolysates to be equally or more important. In this regard, this review highlights the different methods that have been used to prepare SPHs, coupled with the most promising applications and potentials of SPHs. Nonetheless, further investigations are necessary to validate the potentialities of SPHs as food agents for the emerging functional foods.