Proteins are polymers of amino acid

Proteins are polymers of amino acids. Twenty different types of amino acids occur naturally in proteins. Proteins differ from each other according to the type, number and sequence of amino acids that make up the polypeptide backbone. As a result they have different molecular structures, nutritional attributes and physiochemical properties. Proteins are important constituents of foods for a number of different reasons. They are a major source of energy, as well as containing essential amino-acids, such as lysine, tryptophan, methionine, leucine, isoleucine and valine, which are essential to human health, but which the body cannot synthesize. Proteins are also the major structural components of many natural foods, often determining their overall texture, e.g., tenderness of meat or fish products. Isolated proteins are often used in foods as ingredients because of their unique functional properties, i.e., their ability to provide desirable appearance, texture or stability. Typically, proteins are used as gelling agents, emulsifiers, foaming agents and thickeners. Many food proteins are enzymes which are capable of enhancing the rate of certain biochemical reactions. These reactions can have either a favorable or detrimental effect on the overall properties of foods. Food analysts are interested in knowing the total concentration, type, molecular structure and functional properties of the proteins in foods.

Proteins are polymers of amino acids. Twenty different types of amino acids occur naturally in proteins. Proteins differ from each other according to the type, number and sequence of amino acids that make up the polypeptide backbone. As a result they have different molecular structures, nutritional attributes and physiochemical properties. Proteins are important constituents of foods for a number of different reasons. They are a major source of energy, as well as containing essential amino-acids, such as lysine, tryptophan, methionine, leucine, isoleucine and valine, which are essential to human health, but which the body can not synthesize. Proteins are also the major structural components of many natural foods, often determining their overall texture, eg, tenderness of meat or fish products. Isolated proteins are often used in foods as ingredients because of their unique functional properties, ie, their ability to provide desirable appearance, texture or stability. Typically, proteins are used as gelling agents, emulsifiers, foaming agents and thickeners. Many food proteins are enzymes which are capable of enhancing the rate of certain biochemical reactions. These reactions can have either a favorable or detrimental effect on the overall properties of foods. Food analysts are interested in knowing the total concentration, type, molecular structure and functional properties of the proteins in foods.

Proteins are polymers of amino acids. Twenty different types of amino acids occur naturally in proteins. Proteins differ. From each other according to, the type number and sequence of amino acids that make up the polypeptide backbone. As a result. They have different molecular structures nutritional attributes, and physiochemical properties.Proteins are important constituents of foods for a number of different reasons. They are a major source of energy as well,, As containing essential amino-acids such as lysine,,,,, tryptophan methionine leucine isoleucine, and valine which are essential. To human health but which, the body cannot synthesize. Proteins are also the major structural components of many natural. Foods.Often determining their, overall texture e.g, tenderness of meat or fish products. Isolated proteins are often used in. Foods as ingredients because of their unique, functional properties i.e, their ability to provide, desirable appearance. Texture or stability. Typically proteins are, used as, gelling agents emulsifiers foaming agents, and thickeners.Many food proteins are enzymes which are capable of enhancing the rate of certain biochemical reactions. These reactions. Can have either a favorable or detrimental effect on the overall properties of foods. Food analysts are interested in knowing. The, total concentration type molecular structure, and functional properties of the proteins in foods.

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