Soy protein isolate: an overview on foaming properties and air–liquid interface
Jiaxin Li, Xiaoqing Yang, Mohammed Sharif Swallah, Hongling Fu, Lei Ji, Xiangze Meng +2 more
International Journal of Food Science & Technology
Abstract
Summary Soy protein isolate (SPI) is widely used as a foaming agent due to its rich nutritional value and low price. Foaming is one of the key processing characteristics in food processing and is generally used in foam‐type foods. It plays an essential role in the flavour quality and appearance characteristics of food. Generally speaking, the foaming activity and foaming stability of regular SPI are not sufficient enough to meet the needs of practical applications. There is an urgent need to solve this drawback and improve the status quo of the food processing industry. The current research on the foaming properties of SPI across the globe focuses on improving foaming characteristics through optimising influencing factors and the use of different modification methods. Hence, this review aims to sort out the scientific research on the foaming mechanism of SPI and summarises evaluation methods, influencing factors and modification methods to improve the foamability of SPI to explore more applications of SPI. It will provide a theoretical basis for the production of SPI natural green active agents with good performance.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
optimising influencing factors and the use of different modification methods are used to improve the foamability of SPI
“The current research on the foaming properties of SPI across the globe focuses on improving foaming characteristics through optimising influencing factors and the use of different modification methods...”
soy protein isolate (SPI) is used as a foaming agent
“Soy protein isolate (SPI) is widely used as a foaming agent due to its rich nutritional value and low price.”
foaming activity and foaming stability of regular SPI are not sufficient enough to meet the needs of practical applications
“Generally speaking, the foaming activity and foaming stability of regular SPI are not sufficient enough to meet the needs of practical applications.”