Recent advance in the valorization of soy-based by-products: Extraction, modification, interaction and applications in the food industry

Soybean is an important crop grown in large parts of the world and a variety of soybean-derived food products are manufactured and consumed. During the processing of these soy-based products, a large number of soy-based by-products are generated. Considering most of them are of low utilization, great efforts to improve the addedvalue and economic profits are highly desirable. In this review, firstly, the latest progress in the research about main soy-based products and their major components is summarized. Then it highlights the utilization of soybean fiber largely from okara and soy hulls, including the various modification methods, the interaction between soybean fiber and other macromolecules and its application in the food industry as well as the future perspectives. Many researches have been carried out to extract functional components from soy-based by-products or to improve their functional properties, thereby widening their application range. This review will provide valuable information for choosing a suitable modification method to obtain soybean fiber with desired properties. Moreover, the enhanced insights into the interaction between soybean fiber and other food components in diverse systems can promote the practical application of soybean fiber in the food industry and hence be beneficial for the development of novel foods.