Tag: Protein properties

According to extensive proteome-wide analyses, the isoelectric point (pI) distribution of proteins across many organisms is often bimodal, revealing distinct peaks for proteins that are either strongly acidic or strongly basic. The characteristic of a protein being 'acidic' fundamentally depends on the proportion of negatively charged side chains it carries at a neutral pH. This charged composition determines the protein's overall net charge and its unique biochemical properties.

Proteins are the cellular machinery of life, involved in virtually every biological process, but their function is entirely dependent on their unique structural characteristics and three key properties: solubility, denaturation, and amphoteric nature. This delicate balance of physical and chemical traits is crucial for their stability and biological roles.

Proteins are the workhorses of food science, influencing the texture, stability, and sensory attributes of countless products. This versatility depends on understanding and manipulating the functional properties of proteins, which dictate their behavior during processing and consumption.

The vast majority of protein powder users have noticed that casein behaves differently than whey, specifically when it comes to mixing with water. This is because casein protein is not truly water-soluble, a property that stems from its unique molecular structure and influences how the body absorbs it.

Proteins make up approximately 1/4 to 1/3 of the total dry weight of any living organism, acting as the essential workhorses of the cell. To understand their critical roles, one must explore what are the characteristics of a protein, including its chemical makeup, distinct structural levels, and physical properties that dictate its function.

Most people assume all foods follow a linear pH scale, but the natural chemistry of an egg is more complex. Far from being strongly acidic, a freshly laid egg white starts at a slightly alkaline pH, which becomes even more so over time.

Although egg white appears to dissolve easily in water, scientific observation reveals that it does not form a true, homogeneous solution. Instead, egg albumin disperses to create a stable colloidal mixture, a characteristic that is fundamental to its behavior in cooking and other applications.