Vegetable Proteins

Approximately 80% of global protein production comes from plant sources. Over half of this plant-based protein is used as animal feed, with only around 10 kg of protein per individual obtained annually from meat, dairy, and eggs. Consequently, the increasing expenses related to raw materials and energy have rendered the cultivation and direct consumption of protein-rich plants an important global concern. Vegetable proteins, derived from various plants, are gaining recognition for their nutritional benefits, functional versatility, and sustainability. This chapter explores the structural properties of vegetable proteins, such as their amino acid configuration, secondary and tertiary structures, and characteristics including gelation, emulsification, and solubility. Key sources like legumes (soy, pea, lentil), cereals (wheat, rice, maize) and newer options such as quinoa, hemp, and algae are examined for their unique compositional characteristics. The chapter also examines their applications in food systems, discussing meat substitutes, dairy alternatives, baked products, and nutritional supplements. Additionally, it considers how vegetable proteins contribute to addressing global challenges like food security, changes in dietary habits, and environmental sustainability. Innovations in protein extraction, modification, and formulation are highlighted, along with challenges like allergenicity and sensory optimization, emphasizing the potential of vegetable proteins to transform modern food systems.