Table 1.

Various extraction methods, yield, and application.

Extraction Method	Protein Yield (%)	Application	References
Alkali extraction/isoelectric precipitation	62.6–80	Improve texture and nutritional quality of food. Emulsifying material	[54]
Dry fractionation	50–77	Used encapsulating material	[55,56]
Salt extraction	68.2–74.8	Foaming capacity increases	[11,57]
Mild fractionation	55–65	Used to produce biodegradable natural polymer	[51,55,58]