Abstract
Proteins play an important role in the food industry. They are natural polymers obtained from inexpensive sources consisting of amino acids in peptide linkages containing carbon, hydrogen, oxygen, nitrogen, and usually sulfur. Proteins play key roles in foods affording taste, texture, and flavor, which are the main criteria for food selection. They can have different functions in the food industry. Their most important application is the ability to form gels, foams, and emulsions.
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