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Structural Protein Function

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Structural proteins are a category of proteins responsible for functions ranging from cell shape and movement to providing support to major structures such as bones, cartilage, hair, and muscles. This group includes proteins such as collagen, actin, myosin, and keratin.
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Updated: Jan 23, 2026

A Protocol for Computer-Based Protein Structure and Function Prediction

A Protocol for Computer-Based Protein Structure and Function Prediction

Published on: November 3, 2011

Pulse proteins: secondary structure, functionality and applications.

Khetan Shevkani¹, Narpinder Singh², Ying Chen³

¹1Department of Applied Agriculture, Central University of Punjab, Bathinda, 151001 India.

Journal of Food Science and Technology

|June 18, 2019

Summary

This summary is machine-generated.

Pulses are a vital food source, offering rich protein and nutrients. This review explores pulse protein composition, structure-function relationships, and food industry applications, highlighting their versatility.

Keywords:

Application Functional properties Nutraceutical properties Pulses Secondary structure

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Published on: February 12, 2019

Area of Science:

Food Science
Nutritional Biochemistry
Plant-based Proteins

Background:

Pulses are a crucial global food source, second only to cereals.
They are nutritionally dense, providing proteins, carbohydrates, vitamins, minerals, and phytochemicals with low lipid content.
Pulse proteins are cost-effective and suitable for creating protein ingredients like concentrates and isolates.

Purpose of the Study:

To review the composition and structure-function relationships of various pulse proteins.
To explore the current applications of pulse proteins in the food industry.
To highlight pulse proteins as a viable alternative to conventional protein sources.

Main Methods:

Literature review of scientific articles and research papers.
Analysis of data on pulse protein composition and structural characteristics.
Examination of studies on the functional and nutraceutical properties of pulse proteins.

Main Results:

Pulse proteins exhibit diverse functional properties, including foaming, emulsification, water/fat absorption, and gelation.
Nutraceutical properties of pulse proteins contribute to health benefits.
Variations in protein composition and structure across different pulse types influence their suitability for specific food applications.

Conclusions:

Pulse proteins offer a healthy, cost-effective alternative to animal and soy proteins.
Understanding the structure-function dynamics of pulse proteins is key to optimizing their use in food products.
Further research into pulse protein applications can enhance their role in the food industry.