eng Enviro Research Publishers Current Research in Nutrition and Food Science Journal 2347-467X 2322-0007 2018-08-25 6 2 461 469 10.12944/CRNFSJ.6.2.20 5464 article Plant Seed Proteins: Chemistry, Technology and Applications Sachin K Sonawane 1 Shalini S Arya 1 Food Engineering and Technology Department, Institute of Chemical Technology, NM Parikh Marg, Matunga, Mumbai, Maharashtra, India- 400 019

This review deals with the significance of plant seed proteins. Plant seed proteins are known to provide various beneficial activities like antimicrobial, antihypertensive, antiviral and antioxidant. They are essential source of amino acids; act as a source of nutrition booster. Present review elaborates on extraction of proteins and hydrolysis with their advantages and disadvantages, their nutritional property, health benefits and challenges associated with the peptides.

 https://www.foodandnutritionjournal.org/volume6number2/plant-seed-proteins-chemistry-technology-and-applications/ Antimicrobial activity Bioactive peptides Protein hydrolysate Plant seed.