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Abstract

Plant-based proteins are receiving increasing attention as sustainable and health-conscious alternatives to animal-derived proteins, addressing both environmental concerns and growing consumer demand. This review explores key plant protein sources-including cereals, legumes, pseudocereals, nuts, and seeds-which often provide protein content comparable to or greater than that of milk and meat. The review highlights various production techniques such as extrusion processing for meat-like textures and traditional fermentation methods. Plant molecular farming, using microalgae, plant cells, and whole plants, has emerged as a promising strategy for recombinant protein production. Extraction methods-mechanical, solvent-based, and enzyme-assisted-are also discussed, along with recent innovations like ultrasound- and microwave-assisted extraction. By examining the nutritional quality, processing methods, and potential applications of plant proteins, this review underscores their significance in achieving global food security and promoting sustainable dietary practices.

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2026-01-15
2026-01-29

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/content/journals/cpps/10.2174/0113892037416124251202091550
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Plant Protein Essentials: From Source to Production
Bentham Science Publishers ; https://doi.org/10.2174/0113892037416124251202091550
/content/journals/cpps/10.2174/0113892037416124251202091550
/content/journals/cpps/10.2174/0113892037416124251202091550
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  • Article Type:     Review Article
Keywords: nutrition ; protein extraction ; Plant proteins ; food ; molecular farming ; production method ; fermentation

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