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A soja, Glycine max, é um alimento funcional, muito comum na população asiática desde sempre. No Ocidente, começou por ser utilizada como alternativa em dietas restritas, como o vegetarianismo e o veganismo. Mas nos últimos anos, a soja e os seus derivados receberam mais atenção pela população geral, principalmente após a alegação de saúde da Food and Drug Administration em 1999. A partir daí, foram surgindo em maior quantidade artigos sobre a temática.
É uma leguminosa composta por proteínas de alta qualidade, baixa em calorias, ácidos gordos saturados e colesterol, sendo ainda uma boa fonte de vitaminas e minerais. A sua versatilidade é devida às propriedades funcionais que apresentam as proteínas da soja, como a capacidade de emulsificação, gelificação, solvatação de proteínas, absorção de água, viscosidade e formação de espuma. Estas propriedades auxiliam os processos de produção de produtos derivados da soja e determinam a qualidade do produto final. Existem desde os produtos mais simples, como as sementes verdes frescas ou a farinha de soja, até produtos que sofrem processos mais complexos de processamento, com vários passos de fermentação, tal como o molho da soja ou shoyu.
As principais proteínas de reserva são a β-conglicinina (7S), um trímero, e a Glicinina (11S), um hexâmero. As proteínas da soja têm sido associadas a diversos efeitos benéficos, como efeitos cardioprotetores e de prevenção contra a diabetes mellitus e a obesidade, diminuição dos sintomas da menopausa e prevenção da perda de densidade óssea, bem como ação anticancerígena, anti-inflamatória e antioxidante. O processamento da soja pode originar vários péptidos bioativos que também estão relacionados com estes benefícios.
Existem, ainda, outros componentes não proteicos importantes, os fitoquímicos, grupo ao qual pertencem as isoflavonas, as saponinas e as lignanas. As isoflavonas apresentam semelhanças estruturais com o 17β-estradiol, permitindo-lhes a interação com os recetores do estrogénio. Esta monografia pretende dar a conhecer os efeitos benéficos do consumo de proteínas da soja. Explora os métodos para a sua obtenção, as suas propriedades funcionais tecnológicas, a sua analise nutricional e a avaliação dos benefícios do seu consumo para a saúde.
Soy, Glycine max, has been a common functional food in Asian diets for a long time. In the West, it was first used as an alternative to meat and fish in restricted diets, such as vegetarianism and veganism. Recently, soy and its derivatives have received increasing attention from the general population, especially after the Food and Drug Administration’s health claim in 1999. Subsequently, articles on the subject began to appear in greater numbers. Soy is a legume rich in high-quality proteins, low in calories, saturated fatty acids, and cholesterol, and is a good source of vitamins and minerals. Its versatility arises from the functional properties of soy proteins, such as emulsification, gelling, protein solvation, water absorption, viscosity and foaming. These help in the production of soy products and determine the quality of the product. They products range from the simplest products, such as fresh green beans or soy flour, to products that undergo more complex processes, with several fermentation steps, such as soy sauce (or soy sauce). The main soy storage proteins are β-conglycinin (7S), a trimer, and Glycinin (11S), a hexamer. Soy proteins are associated with various numerous health benefits, including cardioprotective effects, prevention of diabetes mellitus and obesity, reduction of menopausal symptoms, prevention of bone density loss, and anti-cancer, anti-inflammatory and antioxidant action. Soy processing generates various bioactive peptides, some of related to these benefits. In addition to these, there are other important non-protein components, phytochemicals such as isoflavones, saponins and lignans. Isoflavones share structural similarities to 17β-estradiol, enabling interaction with estrogen receptors. This monograph investigates the beneficial effects of consuming soy proteins. It explores the methods used to obtain it, its technological functional properties, its nutritional analysis and the evaluation of the health benefits of its consumption.
Soy, Glycine max, has been a common functional food in Asian diets for a long time. In the West, it was first used as an alternative to meat and fish in restricted diets, such as vegetarianism and veganism. Recently, soy and its derivatives have received increasing attention from the general population, especially after the Food and Drug Administration’s health claim in 1999. Subsequently, articles on the subject began to appear in greater numbers. Soy is a legume rich in high-quality proteins, low in calories, saturated fatty acids, and cholesterol, and is a good source of vitamins and minerals. Its versatility arises from the functional properties of soy proteins, such as emulsification, gelling, protein solvation, water absorption, viscosity and foaming. These help in the production of soy products and determine the quality of the product. They products range from the simplest products, such as fresh green beans or soy flour, to products that undergo more complex processes, with several fermentation steps, such as soy sauce (or soy sauce). The main soy storage proteins are β-conglycinin (7S), a trimer, and Glycinin (11S), a hexamer. Soy proteins are associated with various numerous health benefits, including cardioprotective effects, prevention of diabetes mellitus and obesity, reduction of menopausal symptoms, prevention of bone density loss, and anti-cancer, anti-inflammatory and antioxidant action. Soy processing generates various bioactive peptides, some of related to these benefits. In addition to these, there are other important non-protein components, phytochemicals such as isoflavones, saponins and lignans. Isoflavones share structural similarities to 17β-estradiol, enabling interaction with estrogen receptors. This monograph investigates the beneficial effects of consuming soy proteins. It explores the methods used to obtain it, its technological functional properties, its nutritional analysis and the evaluation of the health benefits of its consumption.
Description
Trabalho Final de Mestrado Integrado, Ciências Farmacêuticas, 2024, Universidade de Lisboa, Faculdade de Farmácia.
Keywords
Proteínas da soja Péptidos bioativos da soja Isoflavonas da soja Propriedades funcionais Efeitos na saúde Mestrado Integrado - 2024