{"title":"Comprehensive review on soy protein: Health benefits and utilization in food industry","authors":"Amanjot Kour, Dr. Narinder Kaur, Akhil Dhadwal","doi":"10.22271/tpi.2023.v12.i5ad.20225","DOIUrl":null,"url":null,"abstract":"Soybeans have been considered to be nutritious for humans. Soybean and soy product consumption has proven to have various potential health benefits and in reduction of various chronic illness. Various plant sources are examined to determine whether they may replace traditional animal based proteins for both health and environmental concerns. Due to high protein content and adaptability in the development of food products soy proteins are preferred by variety of communities around the world. Overall this review mainly focus on soybean products, soy protein and its contrast with animal proteins along with effect of different food processing methods on soybean protein digestibility","PeriodicalId":22936,"journal":{"name":"The Pharma Innovation","volume":"2015 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"The Pharma Innovation","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.22271/tpi.2023.v12.i5ad.20225","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
Abstract
Soybeans have been considered to be nutritious for humans. Soybean and soy product consumption has proven to have various potential health benefits and in reduction of various chronic illness. Various plant sources are examined to determine whether they may replace traditional animal based proteins for both health and environmental concerns. Due to high protein content and adaptability in the development of food products soy proteins are preferred by variety of communities around the world. Overall this review mainly focus on soybean products, soy protein and its contrast with animal proteins along with effect of different food processing methods on soybean protein digestibility
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