Soy Protein Utilization in Food Systems

  • G. N. Bookwalter
Part of the Advances in Experimental Medicine and Biology book series (AEMB, volume 105)


Soy protein products are utilized in food systems as whole beans, flours and grits, concentrates and isolates, and textured products. Soy proteins play a significant role in food systems as a source of supplementary and complementary protein and contribute functional properties such as solubility, water absorption, viscosity, emulsification, texture, and antioxidation. Whole soybeans are processed into snack foods, beverages, and fermented foods. Soy protein is an ideal supplement for cereal protein because it corrects lysine and other amino acid deficiencies. Blends of soy flour or grits with cereals such as corn, wheat, or sorghum are widely used in world feeding programs. The blends are also valuable in domestic food systems such as breakfast cereals and baked foods. Concentrates and isolates are utilized in processed meats and baby foods. Isolates are employed as whipping agents and coffee whiteners. Thermoplastic extrusion of defatted flours or protein concentrates produces an expanded type of textured protein. Isolated soy protein is converted to meat analogs by a spun fiber process. Textured soy protein products are used to extend or replace meat products in food systems.


Food System Soybean Protein Protein Efficiency Ratio Texture Vegetable Protein Defatted Flour 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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Copyright information

© Plenum Press, New York 1978

Authors and Affiliations

  • G. N. Bookwalter
    • 1
  1. 1.Northern Regional Research Center, Agricultural Research ServiceU.S. Department of AgriculturePeoriaUSA

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