Soy protein-based films: a review of their preparation, functional properties and challenges

作者：Yuejiao Xing, Haoran Zhu, Li Zheng, Huajiang Zhang, Joe M. Regenstein · 发表于：Critical Reviews in Food Science and Nutrition · 年份：2025 · DOI：10.1080/10408398.2025.2551783 · 被引用次数：5 · 研究领域：Proteins in Food Systems、Nanocomposite Films for Food Packaging、biodegradable polymer synthesis and properties

Food packaging films based on soy proteins have the good biodegradability, sustainability, renewability and environmentally friendly property. Therefore, the development and modification of soy protein-based films (SPBFs) gradually entered people's field of vision, have become the hot topics in the field of food packaging. The addition of polysaccharides, polyphenols, lipids and more suitable production methods are the key factors of modified SPBFs. The modified SPBFs have good mechanical properties, barrier properties and antibacterial properties, which can extend the shelf life of food and better meet the needs of consumers. This paper reviewed the recent development of SPBFs, introduced the main production technologies and key points of SPBFs, described the main types of SPBFs, discussed the functional properties of modified SPBFs, and summarized the future development and challenges of SPBFs.