Several applications of protein hydrolysates have been documented including gelation, solubility and emulsifying properties. However, very rare reviews have solely explored the potentials of soy protein hydrolysates (SPHs). Varying and abundant pieces of information on the physicochemical properties of soy proteins, such as foaming, solubility, emulsifying, gelling, fat‐ and water‐holding capacities, suggest their hydrolysates to be equally or more important. In this regard, this review highlights the different methods that have been used to prepare SPHs, coupled with the most promising applications and potentials of SPHs. Nonetheless, further investigations are necessary to validate the potentialities of SPHs as food agents for the emerging functional foods.

中文翻译：

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大豆蛋白水解物在新兴功能食品中的应用

已经记录了蛋白质水解产物的几种应用，包括凝胶化，溶解性和乳化特性。但是，很少有评论专门探讨大豆蛋白水解物（SPH）的潜力。关于大豆蛋白的理化特性的大量而丰富的信息，例如起泡，溶解性，乳化，胶凝，保持脂肪和持水的能力，都表明它们的水解产物同等或更重要。在这方面，本综述着重介绍了用于制备SPH的不同方法，以及SPH的最有前景的应用和潜力。但是，有必要进行进一步的研究以验证SPH作为新兴功能食品的食品制剂的潜力。