ABSTRACT
This chapter attempts a brief description of classification, structure, properties, and applications of proteins in various fields such as food, biomedicine, agriculture, packaging, tissue engineering, textiles, biosensors, and electronics. It presents the nutritional importance of protein. Fibrous proteins are long, thread-like proteins having very elongated or asymmetric shape, like that of thread. Intramolecular hydrogen bond is comparatively strong. Conjugated proteins, on hydrolysis, yield a-amino acids and a non-proteinous part known as prosthetic group or cofactor. Protein food gets deteriorated by microorganisms. Under unsatisfactory conditions when the food is not properly processed, spoilage organisms grow. Proteins play some functional roles in food because they can form gels, sols, and emulsions and can contribute color and flavor. A lot of protein-based composite materials are investigated for various applications, according to their need in different fields. Protein-based biocomposites are promising materials for biomedical applications because of their characteristics such as non-hazardous along with their native properties.
