Soy peptides (SPs) have been extensively studied with an emphasis on their immune-boosting effects and production-associated bitterness. This associated bitterness affects SPs’ oral consumption despite their bioactivities. In this review, the immune-boosting functions, factors affecting bitterness, and consumers’ perceptions of SPs are explored. Debittering/masking strategies to improve SP acceptability for oral consumption and formulation of SP-based food products are ultimately provided. It is established that SPs can contribute to immune functions despite different factors affecting bitterness perception by consumers, ranging from dietary and culinary to genetic and other components of the food matrix. Furthermore, SP bitterness levels can be reduced using a wide range of biophysicochemical debittering and masking methods. This review provides a unique and integrative perspective by linking the immune-boosting functions of SPs directly to the critical challenge of bitterness and its mitigation.
The methods based on cyclodextrin complexation are discussed in detail and compared with other biological and phisicochemical methods.
Wei Li, Chaoling Wen, Opeyemi Joshua Olatunji, Chi Ching Lee, Tolulope Joshua Ashaolu (2026) Debittering and Masking Soy Peptides for Oral Consumption and Immune-Boosting Function. Journal of Food Biochemistry. First published: 29 January 2026 https://doi.org/10.1155/jfbc/5596045