Proteins are used as functional ingredients primarily to increase nutritionalquality and to provide desirable sensory characteristics such as structure, texture andcolour to a number of formulated foods. These are used widely in food industry as theseare generally recognized as safe, possess unique functional properties and have a highnutritional value (Chen et al., 2006). Proteins from animal as well as plant sources areused commercially as functional ingredients. Plant proteins are the most abundantsource of proteins on earth. These have been classified into three main classes: storage, structural and protective. Storage proteins (present in the highest proportion) are ofparticular importance for human beings as these can be used as dietary proteins (Vasco-Mendez et al., 1999). Traditionally, legumes, cereals and oilseeds are major sources ofplant proteins. Proteins constitute 6 to 40% dry matter of these seeds. Seed proteins canbe further classified on the basis of their solubility into albumins (water soluble), globulins (saline soluble), prolamins (alcohol soluble) and glutelins (dilute alkalisoluble) (Osborne, 1924). Globulins are the main storage proteins in legumes, whileprolamins and glutelins are the major proteins in cereals (Utsumi, 1992; Boulter andCroy, 1997; Kiosseoglou and Paraskevopoulou, 2011).