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Related Concept Videos

Protein Organization01:24

Protein Organization

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Proteins are polymers of amino acid residues. They are versatile and responsible for different cellular functions, including DNA replication, molecular transport, catalysis, and structural support. Proteins have a hierarchical structure comprising at least three levels of organization: primary, secondary, and tertiary structure. Some large proteins have a quaternary structure where individual protein subunits are linked together.
The primary structure of a protein is its amino acid sequence....
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Protein Organization01:13

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Protein Organization01:13

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Protein Organization01:24

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Mechanical Protein Function01:58

Mechanical Protein Function

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Mechanical Protein Functions01:58

Mechanical Protein Functions

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Proteins perform many mechanical functions in a cell. These proteins can be classified into two general categories- proteins that generate mechanical forces and proteins that are subjected to mechanical forces. Proteins providing mechanical support to the structure of the cell, such as keratin, are subjected to mechanical force, whereas proteins involved in cell movement and transport of molecules across cell membranes, such as an ion pump, are examples of generating mechanical force. 
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A Protocol for Computer-Based Protein Structure and Function Prediction
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A Protocol for Computer-Based Protein Structure and Function Prediction

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Food Protein Functionality--A New Model.

E Allen Foegeding1

  • 1Dept. of Food, Bioprocessing & Nutrition Sciences, North Carolina State Univ, P.O. Box 7624, Raleigh, N.C., 27695-7624, U.S.A.

Journal of Food Science
|October 30, 2015
PubMed
Summary
This summary is machine-generated.

A new model redefines food protein functionality by considering molecular, meso, and macro scales. This approach integrates nutritional and structural roles for comprehensive food product development.

Keywords:
foamgelproteinprotein functionalitysol

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Area of Science:

  • Food Science
  • Biochemistry
  • Materials Science

Background:

  • Food proteins have dual roles as nutrients and structural components.
  • Traditional protein functionality focused on non-nutritive functions (emulsions, foams, gels), potentially neglecting nutritional and allergenic impacts.
  • A new model is proposed to encompass all protein functions based on length scales.

Purpose of the Study:

  • To introduce a new, multi-scale model for understanding food protein functionality.
  • To integrate nutritional and structural roles of proteins within a unified framework.
  • To provide a comprehensive approach for achieving desired protein functions in food products.

Main Methods:

  • Defining protein functionality based on molecular (nano), meso (micro), and macro length scales.
  • Explaining properties like flavor binding, color, allergenicity, and digestibility at the molecular scale.
  • Analyzing gelation, emulsification, and foam formation at the mesoscale.
  • Considering molecular and mesoscale arrangements for macroscale properties (appearance, stability, texture).

Main Results:

  • Properties like flavor binding, color, allergenicity, and digestibility are linked to the nano/molecular scale structure.
  • Gelation, emulsification, and foam formation are attributed to mesoscale protein structures.
  • Macroscale properties are determined by the arrangement of molecules and mesoscale structures.
  • The model allows for a comprehensive evaluation of protein functionality across scales.

Conclusions:

  • A multi-scale model provides a more holistic understanding of food protein functionality.
  • Considering all length scales (molecular, meso, macro) is crucial for food product development.
  • This integrated approach allows for better control over protein properties, impacting both quality and nutrition.