Front Cover -- Sustainable Protein Sources -- Copyright Page -- Dedication -- Contents -- List of Contributors -- Preface -- Acknowledgments -- Introduction -- 1 Proteins in the Diet: Challenges in Feeding the Global Population -- 1.1 Introduction -- 1.2 Proteins and Their Role in Food and Diet -- 1.2.1 Defining Proteins: Structure Levels and Existing Classification Systems -- 1.2.1.1 Structural Levels -- 1.2.1.2 Classification of Proteins -- 1.2.2 Protein as a Macronutrient in Food -- 1.2.2.1 Allergenicity and Food Protein -- 1.2.3 Protein as a Macromolecule in Food Systems -- 1.2.4 Overview of Plant-Derived Protein and Alternate Protein Sources -- 1.3 Sustainable Sources of Proteins -- 1.3.1 Dietary Patterns Around the Globe -- 1.3.2 Health and Wellness Trends -- 1.3.3 Product Trends -- 1.4 Reasons to Consume Plant and Alternate Proteins -- 1.4.1 Living on the Earth in 2050 -- 1.4.1.1 Population Increases and Their Effects -- 1.4.2 Natural Resources for Agriculture: Land, Water, Nitrogen -- 1.4.2.1 Land for Food, Feed, or Fuel? -- 1.4.2.2 Will Water Become a Commodity? -- 1.4.2.3 Fossil Energy, Nitrogen, and Proteins -- 1.4.3 Global Warming and Climate Change -- 1.4.4 Quality of Life -- 1.5 Meat Consumption: Why We Are on the Current Path -- 1.6 Role of the Consumer for the Greater Good -- References -- I. Plant Derived Proteins -- 2 Soy Protein: Impacts, Production, and Applications -- 2.1 Introduction -- 2.2 Production -- 2.3 Soybean Protein Recovery: Protein Isolation -- 2.4 Types of Soy Proteins and Protein Products -- 2.5 Sustainability -- 2.5.1 Two Life Cycle Inventory Models -- 2.5.2 Cradle-to-Gate Life Cycle Impact Assessment -- 2.5.2.1 Carbon Footprint -- 2.5.2.2 Water Use Footprint (Blue Water) -- 2.5.2.3 Land Use Footprint -- 2.5.3 Other Perspectives on Sustainability of Soy -- 2.5.3.1 Energy Use at Farm Level.

2.5.3.2 Water Use at Farm Level -- 2.5.3.3 Land Use at Farm Level and Deforestation -- 2.5.3.4 Use of Hexane in Soy Milling -- 2.5.3.5 ISP Manufacturing -- 2.6 Nutritive Value -- 2.6.1 Protein Nutrition -- 2.6.2 Muscle Health -- 2.6.3 Weight Management and Satiety -- 2.6.4 Cardiovascular Health -- 2.6.5 Nutritional Relevance of Other Seed Constituents -- 2.6.5.1 Trypsin Inhibitors -- 2.6.5.2 Phytates -- 2.6.5.3 Oxalates -- 2.6.5.4 Isoflavones -- 2.6.6 Protein Allergies -- 2.6.7 A Good Source of Protein Across the Lifespan -- 2.7 Uses and Functionality -- 2.8 Application and Current Products -- 2.9 Potential New Uses, Issues, and Challenges -- 2.9.1 Generational Flavor Improvements -- 2.9.2 Genetic Modified and Identity Preserved -- 2.10 Concluding Remarks -- References -- 3 Rice Protein and Rice Protein Products -- 3.1 Introduction -- 3.2 Production of Rice -- 3.2.1 Land Use -- 3.2.2 Water Use -- 3.2.3 Energy Use -- 3.3 Processing of Rice and Rice Proteins -- 3.3.1 Proteins in Rice -- 3.3.1.1 Protein Localization -- 3.3.1.2 Protein Types -- 3.3.1.2.1 Albumins -- 3.3.1.2.2 Globulins -- 3.3.1.2.3 Prolamins -- 3.3.1.2.4 Glutelins -- 3.3.2 Production of Rice Protein -- 3.3.2.1 Rice Bran Protein Products -- 3.3.2.2 Endosperm Protein -- 3.4 Functional Properties and Applications -- 3.5 Allergenicity, Off Tastes, and Antinutritional Factors -- 3.5.1 Allergenicity -- 3.5.2 Flavor Compounds and Off Tastes -- 3.5.3 Antinutritional Factors -- 3.5.3.1 Enzymes -- 3.5.3.2 Enzyme Inhibitors -- 3.6 Potential New Uses and Emerging Health Benefits -- 3.6.1 Reduction of Cholesterol and Triacylglycerol Levels -- 3.6.2 Suppression of Hyperglycemia -- 3.6.3 Antioxidative Activity -- 3.6.4 Reduction in Hypertension -- 3.6.5 Ileum-Contracting, Antiopioid, and Phagocytosis-Promoting Activities -- 3.7 Concluding Remarks -- References.

4 Proteins From Wheat: Sustainable Production and New Developments in Nutrition-Based and Functional Applications -- 4.1 Introduction -- 4.1.1 Agricultural Production -- 4.1.2 Land Use -- 4.1.3 Water Use -- 4.1.4 Energy Use -- 4.1.5 Sustainability of Wheat -- 4.2 Proteins From Wheat -- 4.2.1 Gluten Extraction From Wheat -- 4.2.2 Protein Hydrolysis -- 4.3 Nutrition and Digestibility, Allergen, and Antinutritive Aspects -- 4.3.1 Amino Acid Composition -- 4.3.2 Digestibility Data and Mechanism -- 4.3.3 Allergenicity and Intolerance Mechanism -- 4.3.4 Antinutritive Factors -- 4.4 Protein Functionality -- 4.4.1 Solubility -- 4.4.2 Foaming -- 4.4.3 Emulsification -- 4.4.4 Satiety -- 4.5 Applications in Food and Feed -- 4.5.1 Gluten in Bread Application -- 4.5.2 Animal Nutrition -- 4.5.3 Breakfast Cereals and Pasta -- 4.5.4 Protein-Enriched Foods -- 4.5.5 Uses in Vegetable-Based Meat Alternatives -- 4.5.6 New Product and Technology for Wheat-Based Meat -- 4.6 Conclusion -- References -- 5 Proteins From Sorghum and Millets -- 5.1 Introduction -- 5.2 Sorghum and Millet Production: Land, Water, and Energy Use -- 5.2.1 Production -- 5.2.2 Land-Use Efficiency -- 5.2.3 Water Efficiency -- 5.2.4 Cultivation With Legumes -- 5.2.5 Sustainable Agriculture -- 5.2.6 Cost of Grains -- 5.3 Protein Nutritive Quality -- 5.3.1 Protein Quality -- 5.3.2 Antinutrients -- 5.3.3 Protein Toxicity -- 5.3.4 Other Nutrients, Phytochemicals, and Nutritional Quality Issues -- 5.4 Protein Types, Composition, and Structure -- 5.4.1 Prolamin Proteins -- 5.4.2 Protein Isolation and Functionality -- 5.4.3 Potential Applications for Kafirin -- 5.5 Sorghum and Millet Processing -- 5.5.1 Effects of Cooking on the Proteins -- 5.5.2 Milling -- 5.5.3 Malting -- 5.5.4 Lactic Acid Fermentation -- 5.5.5 Brewing and Bioethanol Production -- 5.5.6 Compositing With Legumes.

5.6 Developments in Improving Sorghum and Millet Protein Quality -- 5.6.1 Sorghum -- 5.6.2 Millets -- 5.7 Conclusion -- References -- 6 Protein From Oat: Structure, Processes, Functionality, and Nutrition -- 6.1 Introduction -- 6.2 Oat as a Protein Crop -- 6.2.1 Land Use -- 6.2.2 Water Use -- 6.2.3 Energy Use -- 6.2.4 Health Aspects of Oats -- 6.3 Localization and Structure of Oat Proteins -- 6.3.1 Protein in the Oat Grain -- 6.3.2 Oat Protein Fractions -- 6.3.2.1 Oat Globulins -- 6.3.2.2 Oat Prolamins -- 6.3.2.3 Minor Protein Fractions -- 6.3.3 Nutritional Properties and Suitability for Celiac Patients -- 6.4 Manufacture of Oat Protein Isolates and Concentrates -- 6.4.1 Wet Methods -- 6.4.2 Dry Methods -- 6.5 Functionality and Potential Uses -- 6.5.1 Functional Characteristics of Oat Protein -- 6.5.2 Applications of Oat Protein -- 6.5.2.1 Baked Products -- 6.5.2.2 Extruded Products -- 6.5.2.3 Vegan Products -- 6.6 Future Outlook -- References -- 7 Hemp Seed (Cannabis sativa L.) Proteins: Composition, Structure, Enzymatic Modification, and Functional or Bioactive Prop... -- 7.1 General Overview -- 7.1.1 Growing Regions and Yield -- 7.1.2 Land Use -- 7.1.3 Water Use -- 7.1.4 Energy Use and Cost -- 7.1.5 Plant and Seed -- 7.1.6 Seed Composition and Protein Quality -- 7.2 Major Seed Proteins -- 7.2.1 Globulin -- 7.2.2 Albumin -- 7.2.3 Sulfur-Rich Proteins -- 7.2.4 Allergenicity -- 7.3 Functional Properties of Hemp Seed Protein Products -- 7.3.1 Defatted Flour -- 7.3.2 Protein Concentrates -- 7.3.3 Protein Isolates -- 7.4 Bioactive Properties of Hemp Seed Proteins and Peptides -- 7.4.1 Renal Disease Modulation -- 7.4.2 Antioxidant -- 7.4.3 Antihypertensive -- 7.5 Concluding Remarks -- References -- 8 Protein From Flaxseed (Linum usitatissimum L.) -- 8.1 Introduction -- 8.1.1 Plant and Seeds -- 8.1.2 Chemical Composition.

8.2 Sustainability of Flax: Land, Water, and Energy Use -- 8.2.1 Land Use -- 8.2.2 Water Use -- 8.2.3 Energy Use -- 8.3 Processing of Proteins and Types of Products From Flaxseed -- 8.4 Nutritive Value of Flaxseed Proteins -- 8.4.1 Amino Acids and Proteins -- 8.4.2 Allergenicity of Flaxseed Proteins -- 8.5 Uses and Functionality of Flaxseed Protein -- 8.6 Application and Current Products -- 8.7 Potential New Uses, Issues, and Challenges -- 8.8 Concluding Remarks -- References -- 9 Pea: A Sustainable Vegetable Protein Crop -- 9.1 Introduction -- 9.1.1 Cultivation -- 9.1.2 Cultivars -- 9.2 Sustainability, Energy, and Water Use -- 9.3 Processing of Peas -- 9.4 Nutritive Value of Peas -- 9.4.1 Major Components -- 9.4.2 Minerals and Vitamins -- 9.4.3 Antinutritive Factors -- 9.4.4 Bioavailability -- 9.4.5 Allergenicity -- 9.4.6 Off-Tastes -- 9.5 Uses and Functionality -- 9.5.1 Whole Peas -- 9.5.2 Split Peas -- 9.5.3 Pea Flour -- 9.5.4 Pea Proteins -- 9.5.5 Pea Starch -- 9.5.6 Pea Fiber -- 9.6 Applications and Current Products -- 9.6.1 Baked Goods -- 9.6.2 Pasta and Noodle -- 9.6.3 Extruded Snacks -- 9.6.4 Meat and Meat Analogs -- 9.7 Health Benefits of Peas -- 9.8 Conclusion -- References -- 10 Lupin: An Important Protein and Nutrient Source -- 10.1 Introduction -- 10.1.1 Cultivation of Lupinus Species -- 10.2 Sustainability -- 10.2.1 Land Use -- 10.2.2 Water Use -- 10.2.3 Energy Use -- 10.3 Food (Protein) Dependence of the EU -- 10.4 Processing of Lupin -- 10.4.1 Flour -- 10.4.2 Concentrate -- 10.4.3 Isolates -- 10.5 Nutritive Value -- 10.5.1 Protein -- 10.5.2 Fats -- 10.5.3 Carbohydrates -- 10.5.4 Minerals and Vitamins -- 10.5.4.1 Heavy Metals -- 10.5.4.2 Minerals -- 10.5.5 Evaluation of the Protein Quality and Digestibility of Lupin -- 10.6 Antinutritive Factors and Allergenicity -- 10.6.1 Antinutritive Factors -- 10.6.1.1 Phytates and Lectins.

10.6.1.2 Alkaloids.