Empowering plant-based meat with soybean by-products: Resource utilization, processing modification, and future...

Area of Science:

• Food Science and Technology
• Sustainable Resource Utilization
• Plant-Based Nutrition

Background:

• Soybean processing generates underutilized by-products rich in protein, fiber, and bioactive compounds.
• The expanding plant-based meat industry presents an opportunity for valorizing these by-products.
• Current utilization often leads to resource waste and nutrient loss.

Purpose of the Study:

• To systematically review the characteristics and application potential of soybean by-products in plant-based meat.
• To analyze modification strategies for improving their functional properties.
• To identify challenges and future directions for industrial application.

Main Methods:

• Literature review of compositional characteristics and functional properties of soybean by-products.
• Analysis of physical, chemical, enzymatic, and microbial modification strategies.
• Evaluation of impacts on nutritional quality, texture, and sensory attributes.

Main Results:

• Soybean by-products can enhance nutritional value, texture, and functionality while reducing production costs.
• Modification techniques, especially biological ones like enzymatic hydrolysis and fermentation, improve antioxidant capacity and nutritional profiles.
• Key functional properties include protein solubility, emulsification, water-holding capacity, and fiber structure.

Conclusions:

• Soybean by-products are promising ingredients for the plant-based meat industry.
• Modification strategies are crucial for optimizing their performance and overcoming limitations.
• Addressing variability and developing scalable functionalization methods are essential for wider industrial adoption.