Proteic

Proteic is an adjective used chiefly in biochemistry, nutrition, and materials science to signify a relation to proteins or to substances that are protein-based. In technical usage, proteic describes properties, processes, or constituents derived from or consisting of proteins, as opposed to non-protein components. The term is derived from protein, with the -ic suffix common in English, and is related to but distinct from proteomic, which refers to the study of proteins on a systems level, and from proteinaceous, which more often means composed of or resembling protein to a noticeable extent.

Common applications include proteic hydrolysates, which are mixtures produced by breaking down proteins with enzymes or chemicals; proteic gels or proteic matrices in biomaterials, such as collagen or gelatin networks, used for scaffolds in tissue engineering; and proteic ingredients or proteic foods in nutrition and food science. In these contexts, the emphasis is on the protein-derived nature of the material or process.

In practice, proteic is a specialized term, and in everyday language it is often replaced by protein-based or simply protein. The term is particularly prevalent in discussions of protein-related materials, protein chemistry, and processes where the origin or composition from proteins is a key feature, such as proteolysis or the design of proteic biomaterials.