Soy Protein–Xanthan Gum Noncovalent Interactions: Exploring Functional Outcomes and Food Applications

Abstract

Soy proteins stand out as the primary choice among plant-based proteins in commercial use due to their functional characteristics, wide availability, cost-effectiveness, and eco-friendly nature. However, their inherent functional constraints may limit the technological applicability of commercially available soy proteins. The interaction between soy protein and charged polysaccharides through noncovalent bonds provides a straightforward and scalable method to enhance functional properties and expand the range of applications. With its anionic properties, xanthan gum possesses distinct structural and conformational attributes that effectively improve plant proteins’ properties, across various conditions. This review explores the realm of noncovalent interactions between soy protein and xanthan gum, elucidating their mechanisms and the resulting complex properties. Additionally, the utilization of these complexes in diverse applications, including encapsulating bioactive compounds, producing low-fat foods, creating meat alternatives, formulating starch-based products, and enhancing bakery and beverage formulations, is examined. The review also discusses the challenges associated with producing and applying soy protein–xanthan gum complexes while outlining the prospects. Emphasis is placed on the critical need to scale up the production and utilization of these complexes in developing calorie-conscious and elderly friendly food products.