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The increasing importance of legume and oilseed proteins in the manufacturing of various functional food products is due to their high\u2010protein contents. However, the greatest obstacle to utilizing these legumes and oilseeds is the presence of antinutrients; but these antinutrients can be successfully removed or inactivated by employing certain processing methods. In contrast, the potential negative impact of the antinutrients is partially balanced by the fact that they may have a health\u2010promoting role. Legumes and oilseeds provide well\u2010balanced amino acid profiles when consumed with cereals. Soybean proteins, wheat gluten, cottonseed proteins, and other plant proteins have been used for texturization. Texturized vegetable proteins can extend meat products while providing an economical, functional, and high\u2010protein food ingredient or can be consumed directly as a meat analog. Meat analogs are successful because of their healthy image (cholesterol free), meat\u2010like texture, and low cost. Mycoprotein is fungal in origin and is used as a high\u2010protein, low\u2010fat, health\u2010promoting food ingredient. Mycoprotein has a good taste and texture. Texturized vegetable proteins and a number of mycoprotein products are accepted as halal foods. This article summarizes information regarding the molecular, nutritional, and functional properties of alternative protein sources to meat and presents current knowledge to encourage further research to optimize the beneficial effects of alternative protein sources.\n                  <\/jats:p>","DOI":"10.1111\/j.1541-4337.2010.00124.x","type":"journal-article","created":{"date-parts":[[2010,9,9]],"date-time":"2010-09-09T04:22:19Z","timestamp":1284006139000},"page":"513-529","source":"Crossref","is-referenced-by-count":410,"title":["Nonmeat Protein Alternatives as Meat Extenders and Meat Analogs"],"prefix":"10.1111","volume":"9","author":[{"given":"M.A.","family":"Asgar","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"A.","family":"Fazilah","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nurul","family":"Huda","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rajeev","family":"Bhat","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"A.A.","family":"Karim","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2010,8,26]]},"reference":[{"key":"e_1_2_4_2_1","first-page":"1131","article-title":"Influence of salt and pH on the solubility and structural characteristics of transglutaminase treated wheat gluten hydrolysate","volume":"107","author":"Agyare KK","year":"2008","journal-title":"Food Chem"},{"key":"e_1_2_4_3_1","unstructured":"AldridgeS.2008.Try mycoprotein to improve your hear risk factors. 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