Abstract：
Plant-based proteins offer sustainable and nutritious alternatives to animal proteins with their techno-functional attributes influencing product quality and designer food development. Due to the inherent complexities of plant proteins, proper extraction and modifications are vital for their effective utilization. This review highlights the emerging sources of plant-based proteins, and the recent statistics of the techniques employed for pretreatment, extraction, and modifications. The pretreatment, extraction and modification approach to modify plant proteins have been classified, addressed, and the recent applications of such methodologies are duly indicated. Furthermore, this study furnishes novel perspectives regarding the potential impacts of emerging technologies on the intricate dynamics of plant proteins. A thorough review of 100 articles (2018-2024) shows the researchers\' keen interest in investigating novel plant proteins and how they can be used; seeds being the main source for protein extraction, followed by legumes. Use of by-products as a protein source is increasing rapidly, which is noteworthy. Protein studies still lack knowledge on protein fraction, antinutrients, and pretreatments. The use of physical methods and their combination with other techniques are increasing for effective and environmentally friendly extraction and modification of plant proteins. Several studies explore the effect of protein changes on their function and nutrition, especially with a goal of replacing ingredients with plant proteins that have improved or enhanced qualities. However, the next step is to investigate the sophisticated modification methods for deeper insights into food safety and toxicity.
摘要：
植物蛋白为动物蛋白提供可持续和营养的替代品，其技术功能属性影响产品质量和设计师食品开发。由于植物蛋白固有的复杂性，适当的提取和修饰对于有效利用它们至关重要。这篇综述强调了植物基蛋白质的新兴来源，以及用于预处理的技术的最新统计数据，提取,和修改。预处理,植物蛋白质的提取和修饰方法已被分类，已解决，并适当指出了此类方法的最新应用。此外，这项研究为新兴技术对植物蛋白复杂动力学的潜在影响提供了新的观点。对100篇文章（2018-2024）的全面审查表明，研究人员对研究新型植物蛋白及其使用方式产生了浓厚的兴趣;种子是蛋白质提取的主要来源，其次是豆类。副产品作为蛋白质来源的使用正在迅速增加，这是值得注意的。蛋白质研究仍然缺乏关于蛋白质分数的知识，抗营养素,和预处理。物理方法的使用及其与其他技术的结合正在增加，以有效且环保地提取和修饰植物蛋白。一些研究探讨了蛋白质变化对其功能和营养的影响，特别是目标是用具有改善或增强品质的植物蛋白代替成分。然而,下一步是研究复杂的修饰方法，以更深入地了解食品安全和毒性。
