Research progress in soybean lipophilic protein (LP): Extraction, structural, techno-functional properties, and high-performance food applications

Background Soybean lipophilic protein (LP), a vital component of soybean protein isolates (SPI), is distinguished by its high lipid content, particularly in phospholipids, making it a promising functional nanomaterial for efficient transport of nutrients and drugs. Although plenty of research has focused on SPI's additional storage proteins, including glycinin (11S) and β-conglycinin (7S). A better understanding of LP's structure and techno-functional properties is also crucial for SPI's comprehensive applications. Scope and approach This article provides a comprehensive review of LP, covering its extraction, distribution, structure, function, and applications, as well as comparisons with 11S and 7S. The current methods for isolation and purification of LP from soybeans were discussed, and possible methods for extraction of LP from plant seeds from different sources were proposed. Additionally, this article introduces various methods for identifying LP using microstructural properties, such as molecular structure, microstructure, and self-assembly characteristics, and provides an overview of the techno-functional properties and potential application areas of LP. Key findings and conclusions LP is a natural composite component consisting of proteins and phospholipids. The properties of SPI must be interpreted simultaneously with those of LP, 11S, and 7S proteins, both in terms of structural and techno-functional characteristics. In addition, the special structural and functional properties of LP are expected to be widely applied in fields such as dairy products, meat substitutes (animal-derived protein substitutes), nutrient transport, edible plastic wrap, etc. The exploration of LP's structure and functionalities offers potential advancements in developing novel functional foods and wide applications in the food industry.