Functional properties of soy proteins

As functional properties of soy proteins, viscosity and solubility are alike in that they are non-equilibrium properties of the system. In the case of solubility, there is at least evidence of steady state equilibrium which allows for the possibility of some qualitative thermodynamic interpretation. In the case of viscosity, steady state equilibrium is not reached. Thus, thermodynamic interpretation is impossible. Molecular dynamics data are needed. 

Puski, G. 1975. Modification of functional properties of soy proteins by proteolytic enzyme treatment. 

Pour-El, A., Measurement of Functional Properties of Soy Protein Products, World Soybean Research, L. D. Hill, Ed., pp. 918-948, Interstate, 1976. 

Table IV. Influence of heating methods on functional properties of soy protein.

The increasing effort to evaluate the food potential of a diversity of novel proteins has focused attention on methods to evaluate their potential utility in food fabrication. This attention has revealed that simple bench-top methods have little relevancy to complex food systems. Pour-El, in a review of the measurement of the functional properties of soy protein products (73), has concluded that what is most lacking is a set of standardized methods which have been tested with numerous products and correlated with actual food tests."... 

Bian, Y. D.J. Myers K. Dias M.A. Lihono S. Wu P.A. Murphy. Functional properties of soy protein fractions produced using a pilot plant-scale process. /. Am. Oil Chem. Soc. 2003, 80, 545-549. 

Jung, S. RA. Murphy L.A. Johnson. Physicochemical and functional properties of soy protein substrates modified by low levels of protease hydrolysis./. Food Sci. 2005, 70, C180-187. 

Kinsella JE. Functional properties of soy proteins. J Am Oil Chem Soc 1979 56 242-258. Lamport D, Northcote D. Hydroxyproline in primary cell walls of higher plants. Nature 1960 188-191. 

Petruccelli, S. Anon, M.C. Relationship between the method of obtention and the structural and functional properties of soy protein isolates. 2. Surface properties. J. Agric. Food Chem. 1994, 42, 2170-2176. 

Nazareth, Z. M., A. D. Nicolas and A. J. Lawrence 2009. Functional properties of soy protein isolates prepared from gas-supported screw-pressed soybean meal. JAOCS, 86,315-321. 

---