Abstract
This chemistry, structure and the effects of processing methods on functionalities and significance of plant proteins was reviewed. Plant seed proteins are known to provide various beneficial activities and are essential source of amino acids; peptides fractions as extended functional units. These extended moieties enhances nutritional and functional properties of food and food systems. The review elaborates on structure of cereal, legume and vegetable plant proteins and their functional outcomes, nutritional properties and challenges associated during processing approach.
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