What are proteins?
Proteins are very large molecules. They are constructed from one or more unbranched chains of amino acids; that is, they are polymers. A typical protein contains 200–300 amino acids but some are much smaller (the smallest are often called peptides) and some much larger (the largest to date is titin a protein found in skeletal and cardiac muscle; it contains 26,926 amino acids in a single chain!).

Every function in the living cell depends on proteins.

• Motion and locomotion of cells and organisms depends on contractile proteins, like muscles.
• The catalysis of all biochemical reactions is done by enzymes, which contain protein.
• The structure of cells, and body tissue is largely made of protein.
• The transport of materials in blood depends of proteins.
• Hormone receptors are proteins.
• Transcription factors that are responsible for turning genes on and off to guide the differentiation of the cell and its later responsiveness to signals reaching it are proteins.
• and many more — proteins are truly the physical basis of life and an essential part of the diet of human beings.

Proteins in the food industry
Proteins are introduced into the food chain in many ways, shapes and forms. It has become an important element of the food industry to produce foods containing proteins in an appealing way to all types of consumers, while at the same time differentiating one producers food from that of a competitor.

What Nandi can do for you
Soluble proteins used in the food industry can be divided in two general categories, based on the effect of acid on protein structure in water solution:

• Those with a generally flexible, random coiled structure in the native form such as casein and gelatine. These proteins precipitate upon acidification and thereby lose their solubility. Solubility is essential for exhibiting functional properties such as emulsifying, foaming and water binding properties.
  
• The proteins with generally compact, inflexible structures, like whey from milk, and soy and pea proteins, which are all mixtures of different types of serum albumins and globulins. In their native form, these proteins do not precipitate upon acidification. However, when albumins and globulins are denatured, usually by heat treatment, their protein structures unfold and they will precipitate and lose solubility when acidified. Loss of solubility is most extreme close to the iso-electric pH which is around pH 4.5.

The technology of our company (Nandi) is able to modify the properties of globulins and albumins by reacting with different types of sugars. The resulting proteins have improved solubility and are acid stable after denaturation. By means of controlling the denaturation using a special method, the functionalities such as gelling, water binding and fat binding can be manipulated.

This basic technology also allows for development of cost-effective methods of enzyme purification while preserving enzyme activity.