Another clear example is in the production of yogurt. In this particular case the texture of yogurt is influence by the gelation of casein. The contribution of flavor is not as clear cut. Some proteins and the amino acids may add flavor. Amino acids may contribute bitterness, sweetness and other flavors.
Protein is made up of hydrogen, carbon, oxygen and nitrogen and sometimes phosphorus and sulfur.
These compounds are organized into the basic unit, amino acids. The essentiality of the amino acid has to do with the physiology of the species. Following is the basic structure. Chemically proteins are high polymers of the basic residue-an amino acide. Amino acids usually contain an amino group and a carboxyl group.