This chapter discusses the importance of vegetable proteins as functional ingredients in food formulations. It provides an overview of the main chemical components, world production, history and food applications of the main vegetable protein sources (legumes, cereals, oilseeds, roots and green leaves), with special emphasis on soybean, pea, and wheat. The chapter includes a description of the composition and structure of the main protein fractions, and a general approach to protein extraction, purification and processing technology to prepare protein meals, concentrates and isolates. In addition, the technologically important functional properties of vegetable protein preparations are described. Finally, nutritional and health effects, as well as the regulatory status of vegetable protein products are examined.Spanish Ministry of Science and Innovation.Peer reviewe
