Discuss the contribution and roles of protein to food quality.
Proteins are fundamental food components, both functionally and nutritionally.
A basic understanding of protein structure and characteristics is critical for the total understanding of how these function in foods. The actual characteristics of the proteins will influence if you can whip, beat, add ingredients, or heat to form the type of food desired. The characteristics of the proteins will influence how they will behave in colloidal systems, how they contribute to the major roles of color, texture and flavor of foods. The role of protein in color of foods is fairly ubiquitous but not clear cut. In most instances it may either play a role through its interaction or as part of a complex molecule.