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Amol A. Wadhave*, Amrita I. Jadhav, Vilas A. Arsul


Plant proteins are obtained from various sources. Examples include soya beans, lupine, potato, peas and wheat. The proteins are sold in forms such as isolates (90% or more protein) and concentrates (generally 50-70% protein). The source of the protein has an effect on the functions and sensory characteristics of the protein preparations, as well as on the manner in which the protein is handled and extracted. Plant proteins are not yet commonly used, in part due to limitations in solubility and other functionalities, the presence of an additional plantlike flavour and their coarse texture. Despite the challenges and limitations posed by plant proteins, there is an enormous potential for creating high-quality products based on plant proteins. In this review we study various applications of the plant protein in different field. i.e. plant protein applicable to child feeding, wine clarification, optimization of light absorption, solar energy production, drug delivery by lipid transfer protein, plant protein may boost agricultural yield and biofuel production, also made in antibodies, vaccines, interleukins, enzyme, hormones, interferon, and human serum albumin.

Keywords: Plant protein, Functionality, Lupines, Potato, wheat, Applications.

[Full Text Article]

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