ABSTRACT

A great deal is known about proteins and their role in biology and medicine. The shapes of proteins are linked to their biological function. Fibrous proteins have an elongated shape and are insoluble. These characteristics are important for their role as structural components; for example, connective tissue and muscle (Table 6.1). By comparison, globular proteins are compactly folded, amphiphilic, soluble, and suited for their role as ligand binders or enzymes. Seed storage proteins have repeating block sequences of amino acids. This structural motif allows proteins to be packed in a semi-dehydrated state within plant seeds. Caseins possess an extended structure that makes them highly digestible by young mammals. The structural elements needed for protein functionality as gelling or foaming agents are not immediately clear. The relation between protein structure and functionality in food is slowly emerging.