Table 4.
Different modification methods and their characteristics.
| Physical Modification | Modified Characteristics | Reference |
|---|---|---|
| High-pressure treatment (HPP) | Structural changes, foaming stability, and emulsifying property enhanced | [82] |
| Heat with shear treatment (Extrusion) | Improve the texture of protein | [122] |
| Cold atmospheric pressure plasma treatment | Improve solubility, emulsifying ability, and water holding capacity | [99] |
| Ultrasonic treatment | Improve gelling properties and enhance solubility | [101,102] |
| Chemical Modification | ||
| Glycation | Helps to reduce beany flavor | [103,123] |
| Acylation | Helps to improve solubility, Emulsion stability, water holding capacity, and foaming properties. | [116] |
| Deamidation | Improve solubilityReduces unpleasant beany flavor, bitterness, and lumpiness | [80] |
| Biological Modification | ||
| Fermentation | Improves digestibility of protein | [13] |
| Enzymatic modification | Improves protein solubility, hydrophobicity, emulsifying and foaming properties | [124] |