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<p>Population growth and changing diets have increased global protein demand, prompting interest in sustainable plant-based proteins such as soy. This review examines downstream processing methods for soy protein ingredients, comparing conventional (solvent, acid/alkali, isoelectric precipitation, dry fractionation) and emerging techniques (membrane filtration, enzyme-assisted extraction, high-pressure processing, ultrasound, pulsed electric fields, microwave, and supercritical/subcritical fluid extraction). We evaluate each method’s impact on protein yield, functional properties (solubility, emulsification, gelation), anti-nutritional factor reduction, scale-up potential, and environmental footprint. The review highlights promising approaches—notably membrane processes, HHP, and enzyme-assisted extraction—for producing high-quality soy protein ingredients with improved sustainability and functionality. Key challenges and research gaps, including scalability, process integration, and data on digestibility and bioavailability, are identified to guide future work in sustainable soy protein production.</p>

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Downstream processing methods for soy protein ingredient for sustainable growth development

  • 期刊论文

  • 发表日期：

    2026年1月22日

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  • Rituja Upadhyay,
  • Khalid Bashir,
  • Mehvish Habib,
  • Kulsum Jan,
  • Wasiya Farzana

摘要

Population growth and changing diets have increased global protein demand, prompting interest in sustainable plant-based proteins such as soy. This review examines downstream processing methods for soy protein ingredients, comparing conventional (solvent, acid/alkali, isoelectric precipitation, dry fractionation) and emerging techniques (membrane filtration, enzyme-assisted extraction, high-pressure processing, ultrasound, pulsed electric fields, microwave, and supercritical/subcritical fluid extraction). We evaluate each method’s impact on protein yield, functional properties (solubility, emulsification, gelation), anti-nutritional factor reduction, scale-up potential, and environmental footprint. The review highlights promising approaches—notably membrane processes, HHP, and enzyme-assisted extraction—for producing high-quality soy protein ingredients with improved sustainability and functionality. Key challenges and research gaps, including scalability, process integration, and data on digestibility and bioavailability, are identified to guide future work in sustainable soy protein production.