TexProSoy: The impact of processing steps on the techno-functional and nutritional properties of soy protein (TEXPROSOY)

With the increasing interest in and use of plant proteins by food industries, the lack of basic knowledge regarding the behavior of these proteins in several processes is becoming a bottleneck for further exploitation. The main objective of this project is to increase basic knowledge on the impact of processing (extraction, drying, and finally high moisture extrusion (HME)) steps on soy proteins and their functionality. The study will focus on locally cultivated soy, which in the end will trigger both the production of soy in Flanders and its use in Flemish food industry. A main focus will be on the impact of the HME process on the structure formation of soy based fibrous products and the role of proteins therein. Another important aspect is the impact of the HME process on the nutritional properties of soy constituents.