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Proteins serve as an imperative macronutrient in human nutrition and well-being. Their nutritional quality substantially varies with their digestibility, amino acid profile, bioavailability, processing and purity. From a nutritional viewpoint, the ideal integration of proteins from diverse plant sources can supply an adequate amount of essential amino acids to fulfil human health needs. The use of plant-derived proteins has recently gained momentum due to their multifaceted edible and nonedible applications and their biodegradable nature. The use of plant proteins will be essential when animal-derived proteins fail to satisfy the requirements of the global population. Physicochemical properties, structural properties, amino acid composition and functional attributes of plant-based proteins are of great interest to the food and processing industries. This review presents various applications of plant-based proteins as food supplements in human nutrition, edible coating materials for fruits and vegetables, emulsifiers in numerous food products, sources of bioactive peptides in nutra- and pharmaceutical products, hydrogels in drug delivery and nonedible applications as wood adhesives. Distinct biological properties of proteins obtained from plant sources such as peanuts, soybeans, kidney beans, rice, quinoa, sunflowers, cottonseed, camelina, maize and others are also conceptually discussed based on their diverse applications in human health and nutrition.

Adequate nourishment and sustenance of human body rely on the intake and absorption of sufficient dietary nutrients. Proteins derived from plant source are recently gaining popularity due to its increased popularity among vegetarian diet. Moreover, the negative impact of animal protein production on the environment and awareness to produce protein through sustainable means are gaining pace. Plant proteins are mainly serve the purpose of providing good health/nutrition and is recommended in various disease conditions, including heart diseases, diabetes, obesity and cancer. This review aims to delineate the recent developments on the extraction of protein from plant sources using conventional (solvent and alkali-based) and advanced green extraction technologies viz. biochemical extraction (single and concoction of enzymes), and physical extraction (ultrasound-, pulse electric field-, microwave- and high pressure-assisted extraction). It is evident from the findings that novel cell disruptive techniques are proven to be more efficient with respect to protein recovery and posing minimal environmental pollution. Utilizing efficient, cost effective, and eco-friendly techniques for protein extraction can help to decipher the key challenges faced by food processing industries.