Proteins in Food: An Introduction

Abstract

Proteins are the most abundant molecules in cells, making up 50 % or more of their dry weight. Every protein has a unique structure and conformation or shape, which enables it to carry out a specific function in a living cell. Proteins comprise the complex muscle system and the connective tissue network, and they are important as carriers in the blood system. All enzymes are proteins; enzymes are important as catalysts for many reactions (both desirable and undesirable) in foods.