Soy protein-polyphenols conjugates interaction mechanism, characterization, techno-functional and biological properties: An updated review

• Published in: Food chemistry 2024-12, Vol.460 (Pt 2), p.140571, Article 140571
• Main Authors: Manzoor, Muhammad Faisal, Zeng, Xin-An, Waseem, Muhammad, Siddique, Rabia, Javed, Muhammad Rizwan, Verma, Deepak Kumar, Ali, Murtaza
• Format: Article
• Language: English
• Subjects: Animals; Antioxidants - chemistry; Antioxidants - pharmacology; Bioactivities; Conjugates; Functionality; Humans; Hydrophobic and Hydrophilic Interactions; Interaction mechanism; Polyphenols; Polyphenols - chemistry; Polyphenols - pharmacology; Solubility; Soy protein; Soybean Proteins - chemistry
• ISSN: 0308-8146; 1873-7072; 1873-7072
• DOI: 10.1016/j.foodchem.2024.140571

Soy protein is a promising nutritional source with improved functionality and bioactivities due to conjugation with polyphenols (PP)—the conjugates between soy protein and PP held by covalent and noncovalent bonds. Different approaches, including thermodynamics, spectroscopy, and molecular docking simulations, can demonstrate the outcomes and mechanism of these conjugates. The soy protein, PP structure, matrix properties (temperature, pH), and interaction mechanism alter the ζ-potential, secondary structure, thermal stability, and surface hydrophobicity of proteins and also improve the techno-functional properties such as gelling ability, solubility, emulsifying, and foaming properties. Soy protein-PP conjugates also reveal enhanced in vitro digestibility, anti-allergic, antioxidant, anticancer, anti-inflammatory, and antimicrobial activities. Thus, these conjugates may be employed as edible film additives, antioxidant emulsifiers, hydrogels, and nanoparticles in the food industry. Future research is needed to specify the structure-function associations of soy protein-PP conjugates that may affect their functionality and application in the food industry. [Display omitted] •Soy protein is a promising nutritional source due to its conjugation with polyphenols.•Soy protein conjugate via covalent or non-covalent interaction.•The type of polyphenols and environmental factors mainly affect the interaction.•Improves the techno-functional properties and biological functions.