ABSTRACT
Vegetable proteins are becoming more and more important for numerous reasons, and such reasons are related to market price, land requirement, and food safety, among many others. Legume grains include peas, soybeans, chickpeas, and peanuts. Major grain legumes are peas, faba beans, lentils, soybeans, lupins, and chickpeas. Oilseeds are grown mostly for edible oil production. Oilseeds include sunflower, rapeseed, sesame, cotton seed, and safflower. Root vegetables are a good source of carbohydrates, but their protein content is not noteworthy. Leaf protein concentrate serves as an important protein supplement, but its bitter and grassy flavor and the dark green color need to be eliminated before use. Many parameters must be considered when selecting a method for protein isolation. Proteins can help in the production of foams, emulsions, gels, texturized products, and dough, among many other products.
