Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Protein and Protein Structure02:15

Protein and Protein Structure

83.2K
Proteins are one of the most abundant organic molecules in living systems and have the most diverse range of functions of all macromolecules. Proteins may be structural, regulatory, contractile, or protective. They may serve in transport, storage, or membranes; or they may be toxins or enzymes. Their structures, like their functions, vary greatly. They are all, however, amino acid polymers arranged in a linear sequence.
A protein's shape is critical to its function. For example, an enzyme...
83.2K
Protein Folding01:22

Protein Folding

123.4K
Overview
123.4K
Protein Organization01:24

Protein Organization

8.0K
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....
8.0K
Proteins: Dietary Sources and Requirements01:28

Proteins: Dietary Sources and Requirements

855
Consuming animal-based products offers high-quality proteins that contain optimal levels and combinations of essential amino acids, crucial for tissue repair and growth. Foods like eggs, milk, fish, and most meats are a source of complete proteins. Legumes and cereals are abundant in proteins; however, they typically lack a full range of essential amino acids. As a result, they are considered incomplete protein sources. Some plant sources like soybeans, quinoa, and amaranth do contain complete...
855
Globular Proteins01:27

Globular Proteins

9.1K
In organisms, proteins are the most abundant macromolecules. They act as the building blocks of life and play various crucial roles in the body. Proteins can be broadly classified into two distinct subtypes based on their shape and solubilities: globular proteins and fibrous proteins.
Globular proteins serve many important physiological functions, such as acting as enzymes, cellular messengers, and molecular transporters. These roles often require the proteins to be soluble in the aqueous...
9.1K
Globular and Fibrous Proteins02:21

Globular and Fibrous Proteins

45.3K
Many proteins can be classified into two distinct subtypes - globular or fibrous. These two types differ in their shapes and solubilities.
Globular proteins are also known as spheroproteins and typically are approximately round in shape. They contain a mix of amino acid types and contain differing sequences in their primary structures. Globular proteins have many different functions, such as enzymes, cellular messengers, and molecular transporters. These roles often require the proteins to be...
45.3K

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

The Role of Ohmic Heating in Tailoring Pea Protein Functionality.

Gels (Basel, Switzerland)·2026
Same author

Characterization and kinetics of whey protein isolate amyloid fibril aggregates under moderate electric fields.

Food research international (Ottawa, Ont.)·2024
Same author

Effect of ohmic heating on the structure and properties of flexible multilayer packaging.

Food chemistry·2024
Same author

Electrical Fields in the Processing of Protein-Based Foods.

Foods (Basel, Switzerland)·2024
Same author

Tackling food allergens-The role of food processing on proteins' allergenicity.

Advances in food and nutrition research·2023
Same author

Combining high pressure and electric fields towards Nannochloropsis oculata eicosapentaenoic acid-rich extracts.

Applied microbiology and biotechnology·2023

Related Experiment Video

Updated: Oct 15, 2025

Designing Silk-silk Protein Alloy Materials for Biomedical Applications
11:14

Designing Silk-silk Protein Alloy Materials for Biomedical Applications

Published on: August 13, 2014

18.6K

Emergent Proteins-Based Structures-Prospects towards Sustainable Nutrition and Functionality.

Ricardo N Pereira1, Rui M Rodrigues1

  • 1CEB-Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal.

Gels (Basel, Switzerland)
|October 26, 2021
PubMed
Summary

Sustainable food production requires novel protein sources from microbial biomass and food waste. Research explores their techno-functional properties for value-added foods and biomaterials, balancing yield and functionality for industrial scale.

Keywords:
algaeemulsionfermentation functionalitygelswhey

More Related Videos

Author Spotlight: Optimization of Ultrashort Peptide Matrices for Colorectal Cancer Organoids
10:23

Author Spotlight: Optimization of Ultrashort Peptide Matrices for Colorectal Cancer Organoids

Published on: May 3, 2024

1.1K
Directed Assembly of Elastin-like Proteins into defined Supramolecular Structures and Cargo Encapsulation In Vitro
10:01

Directed Assembly of Elastin-like Proteins into defined Supramolecular Structures and Cargo Encapsulation In Vitro

Published on: April 8, 2020

6.0K

Related Experiment Videos

Last Updated: Oct 15, 2025

Designing Silk-silk Protein Alloy Materials for Biomedical Applications
11:14

Designing Silk-silk Protein Alloy Materials for Biomedical Applications

Published on: August 13, 2014

18.6K
Author Spotlight: Optimization of Ultrashort Peptide Matrices for Colorectal Cancer Organoids
10:23

Author Spotlight: Optimization of Ultrashort Peptide Matrices for Colorectal Cancer Organoids

Published on: May 3, 2024

1.1K
Directed Assembly of Elastin-like Proteins into defined Supramolecular Structures and Cargo Encapsulation In Vitro
10:01

Directed Assembly of Elastin-like Proteins into defined Supramolecular Structures and Cargo Encapsulation In Vitro

Published on: April 8, 2020

6.0K

Area of Science:

  • Food Science
  • Biomaterials Engineering
  • Sustainable Agriculture

Background:

  • Growing demand for food and agricultural expansion necessitates sustainable resource management.
  • Global policies emphasize reducing environmental impact and promoting bioeconomy through circular byproduct management.
  • Emerging protein sources from microbial biomass and food waste offer potential for value-added products.

Purpose of the Study:

  • To review recent research on the techno-functional properties of underused protein fractions.
  • To assess potential applications and identify bottlenecks in utilizing these protein sources.
  • To highlight the prospects of protein-based materials from dairy byproducts and microalgae biomass.

Main Methods:

  • Literature review of scientific research on protein recovery and characterization.
  • Analysis of techno-functional properties of protein fractions from microbial biomass and food waste.
  • Evaluation of downstream processing strategies for industrial scalability.

Main Results:

  • Protein-based materials from dairy byproducts and microalgae show promising techno-functional properties.
  • A balance between protein yield and functionality is crucial for industrial profitability.
  • Strategic downstream processing is essential for efficient recovery and application.

Conclusions:

  • Underused protein fractions from microbial biomass and food waste are viable sources for novel foods and biomaterials.
  • Further research and optimized processing are needed to overcome industrial scale limitations.
  • Microbial proteins and derived biomaterials are expected to significantly expand in the future.