Modern Gastronomy: A to Z
Additional information:
Proteins are groupings of different amino acids that form gigantic structures.
Their characteristics depend on both the amino acids that they are composed of and their structure. For example, the following are estimates of the percentages of amino acids that are present in collagens and structured in very long chains: •• Glycine (GLY) 35% •• Alanine (ALA) 11% •• Proline (PRO) 1 2% •• Hydroxyproline (HYP) 9% •• Others 33% See Amino acids.
Enzymes are proteins that are responsible for many gastronomic processes that occur at a speed that maintains their viability.
Proteins are produced only by living matter and their construction is regulated by the genetics of each species according to their basic constitutents, amino acids, as if they were items to construct a perfectly defined building from a genetic point of view.
Proteins constitute: •• Most animal tissues together with water; for example, the actine in human muscles. •• In plants, most proteins are found in seeds; for example, soy.
Although proteins are often linked to animals, there are examples in the vegetable kingdom with very high proportions of proteins, such as nuts and pulses. Properties of proteins used in restaurants:
They are hydrocolloids. This means that they can have different textures with water: they give viscosity, they can gel, etc. For example, collagen can be converted into gelatine.
Some are emulsifiers (tensioactive). This means that they have the capacity to mix two or more nonmiscible components; for example, ovalbumin.
They are normally considered to be the “center of the plate” in entrees.
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