The plant-based protein industry is rapidly growing and is projected to grow to over $27 billion by 2030. In addition to monetary benefits, plant-based protein crops, particularly pulse crops (i.e., legume species with dry edible seed), can supplement the existing crop biodiversity and break the disease and insect pest cycle in drastically changing climatic conditions. Most commercially available plant-based protein ingredients come from only 2% of the 150 plant species on which our food supply depends. Therefore, it is imperative to diversify the cropping system with pulse crops that provide a more nutritious, climate-resilient, sustainable food value chain. At present, a large portion of US pulse crop production is exported, yet the shifting demographics, dietary preferences, and a rise in domestic consumption present enormous potential for existing and emerging pulse crops, as well as their breeding. Despite a rise in demand from consumers and industries, farmers are yet to fully reap the benefits of these crops due to a shortage of improved varieties. These new varieties could lead to a diverse, sustainable protein supply that satisfies the growing domestic and global demand for plant-based foods. This review intends to comprehensively explore the geographical and cultural acceptance of plant-based proteins, manufacturing techniques, protein products, anti-nutritional factors, techniques and tools for protein estimation, high-throughput estimation of seed protein, protein composition requirements in food, breeding strategies, crop improvement, and resources to improve plant-based protein pulse crops.

中文翻译：

---

植物蛋白作物及其改进：现状和未来展望


植物蛋白行业正在迅速发展，预计到 2030 年将增长到 270 亿美元以上。除了货币利益外，植物性蛋白质作物，特别是豆类作物（即带有干燥可食用种子的豆科植物物种），还可以补充现有的作物生物多样性，并在急剧变化的气候条件下打破病虫害循环。大多数市售植物蛋白成分仅来自我们食品供应所依赖的 150 种植物物种中的 2%。因此，当务之急是利用豆类作物实现种植系统多样化，以提供更有营养、更具气候适应力、更可持续的食品价值链。目前，美国豆类作物生产的大部分用于出口，但人口结构的变化、饮食偏好和国内消费的增长为现有和新兴的豆类作物及其育种带来了巨大的潜力。尽管消费者和行业的需求有所增加，但由于缺乏改良品种，农民尚未充分享受这些作物的好处。这些新品种可能会带来多样化、可持续的蛋白质供应，从而满足国内和全球对植物性食品日益增长的需求。本文旨在全面探讨植物蛋白的地理和文化接受度、制造技术、蛋白质产品、抗营养因子、蛋白质估计技术和工具、种子蛋白的高通量估计、食物中的蛋白质组成要求、育种策略、作物改良以及改良植物蛋白豆类作物的资源。