Proteinbased

Proteinbased refers to materials and products in which proteins provide the primary structure or function. It spans fields such as food, biomaterials, pharmaceuticals, and industrial applications. Proteinbased systems may use natural proteins from animals or plants, or engineered proteins designed for specific roles. The choice of protein source shapes properties like solubility, gelation, binding, and biodegradability.

Common sources include animal proteins (casein, whey, collagen, gelatin) and dairy proteins; plant proteins (soy, pea, gluten, rice); and microbial or recombinant proteins produced by fermentation. Proteins vary in amino acid composition and structure, yielding diverse functions such as emulsification, foaming, film formation, or gel networks.

Processing approaches include extraction and purification, enzymatic or chemical modification, hydrolysis to peptides, denaturation and gelation, and crosslinking with enzymes or polymers. In foods, formulations may blend proteins with carbohydrates, fats, minerals, or flavors. In materials science, proteins can be cast, spun, or electrospun into films, fibers, or scaffolds.

Applications are broad. In foods, proteinbased ingredients provide nutrition and texture. In biomaterials and medicine, proteinbased films, gels, and scaffolds support wound healing, tissue engineering, and controlled release of therapeutics. Proteinbased adhesives, coatings, and packaging are studied as sustainable alternatives to petrochemical materials.

Advantages include biocompatibility, biodegradability, and potential renewability. Challenges include allergenicity, batch variability, stability under heat or moisture, and higher production costs. Regulatory considerations and consumer perception influence adoption in food and medical markets.