3. Conclusion
Soy protein is widely consumed as common food. However, its extraction
methods are the subject of continuous research. This is not only because
emerging extraction technologies offer increasingly promising
applications for soy proteins, but also because the contemporary food
industry is faced with the challenge of creating protein sources with
specific functional properties. It is crucial to investigate emerging
extraction technologies for soy protein. The extraction techniques
reviewed in this article have emerged mainly as alternatives to
traditional techniques, with the main features being environmentally
friendly, ease of operation, and the production of soy protein with
specific functionalities. Although these techniques have been
investigated extensively for soy protein extraction, they still suffer
from many shortcomings for commercial application. Most of the examples
outlined in this thesis and the results obtained are limited to
laboratory-scale experiments. Although some authors emphasize the great
scalability of the proposed processes, it is difficult to estimate
whether global processes are cost-effective and economically viable
based on laboratory experiments alone. However, their great potential
lies in the ability to improve protein extraction conditions and to
obtain proteins with appropriate functionality.