Effects of Soy Protein-Polyphenol Interaction on Protein Processing and Nutritional Properties.

Soy protein is an important dietary protein source that readily interacts with phenolic compounds, thereby altering its processing and nutritional properties. In recent years, research on protein-polyphenol interactions has advanced considerably. Polyphenols are known for their antioxidant properties, diverse biological activities, and potential health benefits, and they can influence the structural and nutritional characteristics of proteins through non-covalent and covalent interactions. These interactions induce conformational changes in proteins, directly affecting their digestibility, functionality, and nutritional value. This review systematically summarizes the mechanisms of soy protein-polyphenol interactions, the factors influencing these interactions, and their effects on the processing and nutritional properties of soy protein. This review highlights the potential of soy protein-polyphenol complexes as functional ingredients in high-value food products and identifies future research needs to support their applications in the food industry.

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