Soybean protein in foods: Current status and future prospects

Soybean is a protein-rich and nutritionally valuable crop that plays a crucial role in supporting health-oriented dietary practices. Isolated soy protein, obtained through the concentration of soybean protein, has been reported to exhibit cholesterol-lowering effects. Furthermore, soy peptides produced via enzymatic hydrolysis of isolated soy protein demonstrate a range of bioactive properties, including anti-inflammatory and antihypertensive activities. These functional components have been increasingly applied in the formulation of health-promoting food products. In recent years, advances in soybean breeding have been directed toward modifying protein composition and enhancing functional constituents, with the aim of better addressing the demands of health-conscious consumers and contributing to the development of sustainable food systems.