**Figure 5.**

#### *Vegetable Proteins: Nutritional Value, Sustainability, and Future Perspectives DOI: http://dx.doi.org/10.5772/intechopen.100236*

state with improved functioning. Extreme heat stability, on the other hand, causes permanent changes in protein structures, resulting in hydrolysis and aggregating *via* various bonds such as disulfide, hydrophobic, and electrostatic, resulting in a loss of functional characteristics [18]. Vegetable proteins have been shown to be an effective technique of decreasing or eliminating anti-nutritional compounds using heat [19]. In chickpeas and soybeans, heat treatment has been used to inactivate trypsin inhibitors, and the combination of heating and met bisulfite as a reductant eliminated the trypsin inhibition up to 99.4%. Trypsin inhibitors are among the anti-nutritional factors limiting its use of lentils because they help prevent the action of pancreatic trypsin and chymotrypsin in the gut, causing a range of issues such as complicated digestive processes, poor protein intake, pancreatic expansion, stunted growth, and muscle loss [19]. Heat treatment of vegetable proteins can also enhance their digestion and nutritional properties. The digestibility is increased to 87.55% and the availability of essential amino acids is increased by heating the albumin protein isolate at 100°C for 30 min [20]. Ohmic heating can cause unfolding, denaturation, and the creation of uniform-sized protein aggregates with different techno-functional characteristics by delivering rapid and uniform heating as well as electrical effects. As a consequence, standard heating methods could be replaced with this electro-heating technology that has minimal negative impacts on protein quality and amino acid concentration [21].

Microwave frequency is less than chemical bond rate [22], and the approach can change the protein without disrupting its core structure, making it attractive as a classification scheme before further physical methods. The microwave approach has also been used to regulate the immune system of vegetable proteins. A significant drop (24.7%) is found in soya mutagenicity by microwave heating at 600 W for 10 min [23]. The activity of chemicals released by dipolar and ionic movement in the existence of an RF field impacts protein function. Radiofrequency (RF) like the microwave is premised on heat production and impacts protein function *via* the action of free radicals generated by dipolar and ionic flexibility in the presence of an RF field. Both RF and microwave heating technologies can solve the issues of lowheating rate impacts that are popular heating techniques due to their heat production [22]. RF heating was discovered to have significant effects on the structure of soy protein by breaking disulfide linkages and increasing surface hydrophobicity [24]. High hydrostatic pressure (HPP) is a non-thermal technique that uses hydrostatic pressure varies from 100 to 800 MPa for a few seconds [25]. HHP treatment influenced the denaturation, aggregation, and interactions of a variety of vegetable proteins. HHP treatment frequently promotes muscle hydrophobicity and lowers solubility, resulting in aggregation, thanks to its capability to expose hidden sulfhydryl groups following unwinding and inhibition [26]. HHP was also investigated as a means of increasing the nutritional value of vegetable proteins. When contrasted to other treatments such as enhanced ultrasonic, microwaving, and elevated homogenization, for example, H. HHP was shown as being the most efficient in lowering the allergen concentration of soy isolate for use in newborn formula [23]. Sonication is a one-of-a-kind, ground-breaking, and lengthy strategy associated with high electrical impulses (>16 kHz) that are imperceptible to the human ear [27]. Sonication has been proposed as an approach for decreasing antinutrients and increasing plant protein digestion in the literature [23]. The inhibitory activity of soy protein was reduced by 18.9% using high-intensity ultrasound [28]. According to the researchers, ultrasonic technique (25 kHz, 400 W, 1–16 min) decreased soymilk protein ace inhibitory activity by 52% while boosting digestion [29]. The combined components contribute to vigorous agitation and severe mechanical forces induced by a huge rotating screw moving at peak pressures (1.5–30.0 MPa) and heats (90–200 C) [30]. Extrusion could enable the molecules of vegetable


#### **Table 3.**

*The utilization of vegetable and animal proteins in disease status.*

protein to unfurl, denaturant, and realign, enhancing their techno-functionality while also giving them a meat-like texture. As a result, these contoured vegetable proteins could be used in place of meat in recipes [31].

It is the fourth form of matter could be generated at a wide range of temperatures and tensions *via* a combination of heat, physical, radioactive, and electromagnetic sources of energy. Malnourishment is described as just a structural mismatch in between availability of food and fuel as well as the body's requirement for any of them to ensure growth, repair, and certain activities, as per the World Health Organization [32]. Other dietary deficits often occur with protein-energy malnutrition. Malnourishment has also been linked to a reduction in the number of cells, connections, dendritic arborizations, and myelinations, each of which leads to a shrinking of the mind. Brain growth is retarded and the cerebral cortex gets reduced. Protein-energy malnutrition has been linked to impairments in a global function, brain function, and cognition, with newborns and babies, is now the most vulnerable, considering the newborn brain's adaptability [33]. As hunger advances, development is slowed, resulting in stunted, and some other organs are affected, including hairs, epidermis, fingernails, mucosa, as well as other organs. Because poor nutrition, specifically vitamins and minerals inadequacies are widespread in malnutrition individuals, most of them will show symptoms of them. Malnourishment, micronutrient deficiency, kwashiorkor, and miasmic kwashiorkor can all be aided by sufficient protein with correct modification. Decreased thoracic lean muscle, a lower metabolic activity, and electrolyte imbalances can all lead to a reduction in respiratory rate, affecting the ventilator's capacity to act to hypoxia. The utilization of vegetable and animal proteins in disease status is presented in **Table 3**.

#### **7. Vegetable protein sustainability**

The expected increase in the world population to 9 billion people (United Nations Population Department, 2000, 2050—medium version) defines the growth plan. As a result, not only does the quantity of food necessary change, and so will the food groups required, as well as their major contributors to nutrition. Predicted protein consumption seems to be of key significance, with forecasts that global demand for animal protein will quadruple by 2050 [34], raising concerns about food management and sustainable development. This is partial because it is widely acknowledged that animal meals emit more greenhouse gasses than vegetables, which are affected by temperature. The fact that rapid growth for animal protein is likely to rise land stress due to the requirement to generate more animal feed adds to the problem. As a result, the clearance of land, lakes, and natural grassland to farming land would rise, negatively impacting greenhouse gasses emissions, diversity, and other essential natural ecosystems [35]. Excess supply of proteins is fueled by social and economic developments including such rising incomes, increase in

#### *Vegetable Proteins: Nutritional Value, Sustainability, and Future Perspectives DOI: http://dx.doi.org/10.5772/intechopen.100236*

urbanization, and population growth, in which the importance of proteins to health and longevity is commonly understood [5, 6], as well as awareness of the function of protein in a balanced diet. Economic growth and urbanization are causing large shifts in demographic nutritional status in middle to low nations especially in developing nations accounting for such bulk of worldwide increases in costs for animal-based meals [6]. Protein isolate synthesis, on the other hand, has a smaller impact on the environment but is a long-term alternative since it consumes less fuel, produces less pollution, requires less land, and uses less water. Animals are not efficient kilo converters of the proteins they ingest; thus, manufacturers should provide vegetables to animals to make animal proteins. It is the typical switching frequency of veggie to animal protein is 10 to 1, which indicates that 10 pounds of feed protein is required to create 1 pound of animal protein. Foods high fiber and low in fat are common in vegetable-based diets. A high-fiber, low-fat diet has been demonstrated in multiple trials to reduce the risk of certain malignancies, including colon, breast, and prostate cancers.

Our ever-increasing world population necessitates the availability of low-cost protein. As per world population projections, we will have to deliver protein to nearly nine billion by 2050. Accessibility to low-cost protein sources is critical for sustaining the growing world population while reducing environmental harm. Vegetable proteins have obvious health advantages. Vegetable proteins have been shown to reduce our risk of cardiovascular disease. Incorporating soy protein into your diet may also aid in the prevention of heart disease. Packaged beef should be designated as a "human carcinogen," according to a research published by the International Agency for Research on Cancer. Meat, on the other side, has been deemed "possibly carcinogenic to humans." While the exact evidence is inconclusive, iron absorption is assumed to play a key role in N-nitroso-compound processing, the formation of lipid oxidation, and a probable cytotoxic impact. The demand for agricultural production would likely be higher to population growth and the moral imperative to provide enough, healthy, and inexpensive food for everyone. By 2050, simply supplying 2900 kcal mean food production with 50% of the proteins coming from animal protein will roughly treble grain consumption. Furthermore, economic expansion, coupled with someone who can afford its desire for an excess of animal goods and poor eat conversion, may drive up prices even more. The purposeful decrease of animal protein intake as well as the replacement of animal proteins with protein sources could be used as a temporary fix to lessen the social change caused by the existing agricultural system. The worldwide market for protein foods is expected to be different combinations of that of the United States. The industry for protein isolate components is growing due to a number of factors. Food producers are reacting to the rising costs for meat-restricted, protein foods among the wellness Boomer Generation and other consumers. Animal food prices are high and variable, placing pressure on global food makers to come up with new ways to reduce expenses.

Our world's expanding population necessitates the availability of low-cost protein. As per population projections, by 2050, we would be supplying protein to roughly 9 billion individuals. The availability of low-cost protein sources is critical for feeding the world's growing population while reducing environmental stress. Vegetables are popular on the market right now. As per market research firm Frost & Sullivan, the U.S. protein-ingredients market alone is expected to produce about \$4.5 billion in sales in 2008 (43.3% vegetable proteins and 56.7% animal proteins) and is expected to increase at an annual growth rate of nearly 5%. Barriers are there in shifting from animals to vegetable protein. The transition from animal to vegetable meals is not without its challenges, or at least four have been identified [36]. Change is difficult because social factors oppose it beef has a high social position

and that it is the average human's wish to consume high up food given the correct financial circumstances. Lobby groups inside the meat manufacturing chain are significant, and economic concerns against reform are considerable. The advanced technologies required to generate innovative protein sources foods are lacking. Because the animal protein supply chain has been designed for using all by-products for generations, eliminating meat on a broad scale might just have a significant impact on linked production systems, perhaps canceling out most of the putative environmental benefits.
