Fish Structural Proteins

Seafood is an important dietary constituent in human diet given its nutritive value and bioavailability of the nutritional components. The primary edible portion of the seafood being the muscles require special attention as the knowledge regarding their functionality and inherent properties could be utilized for product development and by-product utilization. The properties and functions of collagen and its derivative gelatin are significant considering their versatile application potential in various fields. The properties like gel strength, biocompatibility, and thermal characteristics could be modified or fine-tuned to befit specific applications. The myofibrillar proteins also pocesses characteristic functional properties like water holding capacity, solubility, emulsifying property, foaming properties, gelling properties, and fat binding capacity signifying their application in food and various industrial applications. This chapter attempts to shed light on the basic classification, structure, and properties of seafood structural proteins. The structure and chemistry of major structural proteins such as collagen and myofibrillar proteins are discussed.