Soy Protein: Properties, Health Effects & Research Advances (Food Science and Technology)

Soy protein is abundantly present in soybeans, which have in the past been termed as wonder beans. Soy flour, soy protein concentrate and soy protein isolate can be extracted from soybeans after removing the oil components. After the removal of oil components, one can use protein components as milk, paneer, cheese and sauce. The best feature of soybean is that it possesses medicinal properties, and hence can be consumed as a main course for nutrients and sustenance. Consumption of soy-based products is also helpful in reducing the chances of several hormone dependent diseases such as cancer, osteoporosis, cardiovascular disease and menopausal symptoms. Additionally, soybean can be used to prepare bioplastics and biofibres. The book contains ten chapters and is written so as to give the readers the multiple benefits of soy protein as food. This book also discusses the properties of edible soy protein films, with special emphasis on their mechanical properties; these mechanical properties can be determined experimentally. Theoretically, the mechanical properties of soy protein film can be determined by a statistical tool known as the Response Surface Methodology (RSM). The basic concept of RSM is discussed in one of the chapter of this book. The reader will benefit greatly by reading this book.