ABSTRACT
Proteins are fundamental and integral food components, both functionally and nutritionally. Proteins are the major structural component of all cells in the body. They also function as enzymes, in membranes; transport carriers; and hormones. The amino acids of proteins serve as precursors for nucleic acids, hormones, vitamins, and other important molecules. From a technological point of view, they determine the physicochemical and sensory properties of proteinaceous foods and hence are increasingly being utilized to perform functional roles in food formulations. The major functional properties of proteins in foods include solubility, gelation, emulsi - cation, and foaming. From nutritional point of view, proteins are a source of energy and amino acids, which are essential for growth and maintenance. Many dietary proteins possess speci c biological properties, which make them potential ingredients in health-promoting foods.1 This chapter discusses the functional properties of proteins and protein supplements from seafood, whereas Chapter 4 will discuss their nutritive value and physiological functions.
