Study of Soy Protein by Mid-Infrared Spectroscopy and Near-Infrared Spectroscopy

Extensive attention has been given to the application of soy protein in various fields. Thus, studies on the structures and properties of soy protein and related modified materials have become more and more important. Mid-infrared spectroscopy (MIR) and near-infrared spectroscopy (NIR) are powerful analytical tools for qualitative and quantitative analysis of protein. MIR spectroscopy can be utilized to analyze the secondary structures of soy protein in solution and membrane and the changes in structure of the protein in derived materials effectively, while NIR spectroscopy owns unique advantages in the quantitative analysis of protein. In this review, some research works conducted with these two spectral techniques are introduced. All the examples show the great values in the applications of mid-infrared and near-infrared spectroscopy in the field of soy protein.