Food proteins have an important nutritional role and are primarily used by the body to supply nitrogen and amino acids. Although complex proteins come from animal products many consumers get their proteins from plant sources.
Plants are able to synthesize proteins from inorganic sources of nitrogen, water and carbon dioxide assimilated by their roots and leaves.
In contrast animals and man are dependent on plant and animal proteins in the diet provide the necessary constituent for protein synthesis.
Plant proteins can be modified by chemical, enzymatic, or physical processes to meet the ingredient’s functional requirements. Source of plant proteins include grains such as corn and oats and oil-rich seeds such as soybeans and peanuts.
In grain crops, seeds are normally high in protein relative to other parts of the plants as harvested although on a global basis the latter may synthesize a greater total quantity of protein.
The properties of seed proteins may change during storage or with the method of seed drying.
Plant protein
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