Abstract

Seeds are neglected over years but they can be proven as potential sources of many important nutrients and functionalities due to presene important proteins in them. The efficacy of these protein functionalities depends on the extraction parameters. Such extracted proteins have bioactive capacities in order to preserve foods, functional bevarages etc. This review focuses various aspects of plant seeds including their extraction procedures, hydrolysis methods, bioactivity and their application in the field of food industry. Plant seeds are characterized by presence of proteins, fats, polyphenols, and possess a great antioxidant activity. These seeds have been shown to be thermo resistant, oil and water absorptive, radical scavengers and prone to undergo encapsulation. Various studies carried out for extraction (acid, alkali, enzymatic) of proteins from plant seeds have been accompanied by use of response surface methodology. However, alkali extraction is the most efficient and cheapest method of extraction followed by precipitation and commonly employed in industry. These protein hydrolysates have been shown to possess antioxidant activity as well as metal ion chelation activity and reducing activity. These proteins have a broad spectrum of applications including in various industries including food, cosmetics industry and also in nanoemulsions. Plant seed proteins have been successively employed in food industry as additive, preservative as well as in nutritional bevarages.

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