Science of Food (CUSC-120): Food Science Reference

Living systems require water, proteins, carbohydrates, lipids, nucleic acids, vitamins and minerals. Typically, living systems are comprised of anywhere from 50% to 90% water, making water, arguably, the most important constituent of all living systems. It has an essential role as a reactant and solvent in biochemical pathways, transport of nutrients and waste products. Not only is water essential for life, but it is also essential for food chemistry, microbiology and processing. It influences stability of foods, textural properties, microbial stability and consumer acceptance.

Carbohydrates are essential to proper human nutrition since they serve as the primary source of dietary calories and dietary fiber in humans and are one of three major macronutrients

Lipids are one of three major macronutrients in human and animal diets.

Protein is one of the three major macronutrients in our diet.

Food proteins are highly complex and versatile molecules with diverse functions. The variation in the functionality is associated with their structure. Therefore, knowledge of the structure-function relationship of the food proteins is important to understand the effect of processing factors on the physicochemical, sensory and nutritional aspects of these high value food ingredients. This chapter gives a brief overview of various food proteins, their important functions and the factors affecting their structure and functionality.

Proteins are one of the major macronutrients in food, and several traditional food commodities are good sources of proteins (meat, egg, milk and dairy products, fish, and soya). Food proteins are an essential component of the diet needed for the survival of animals and humans. Their basic value in nutrition is to supply adequate amounts of needed amino acids. Analytical methods for food proteins are devoted to determine total concentration, type, molecular structure, and functional properties.