Sustainable plant protein: an up-to-date overview of sources, extraction techniques and utilization

Abstract

Protein is a vital macronutrient that helps in the survival of human beings. Its major functions include body building and promoting normal growth and maintenance. The two key sources of protein in the diet are animal and plant proteins. Vegetable/plant protein intake has several health benefits, while a greater intake of animal protein can be associated with a number of diseases. Besides, animal protein is one of the major causes of greenhouse gas emissions and subsequently a source of carbon footprint. In the context of plant proteins, there are three main categories namely leguminous proteins, cereal proteins, and oilseed proteins. Legumes play a crucial role in the human diet as they contain essential amino acids, calories, minerals, and vitamins. Cereals are vital for human nutrition, but their protein quality is poor due to a lack of amino acid lysine. Oilseed proteins can be used to provide good nutritive value and functional qualities to foods. Processing of plant proteins involves physico-chemical and thermal treatments that affect both the nutritional value and functional properties of the final product. With the advent of green chemistry, research is increasingly focusing on non-thermal/green methods to improve extraction efficiency and minimize proteolysis during extraction. The present review focuses on the recent literature about plant protein sources, isolation/extraction techniques, and application of plant proteins in the food sector.