Keratin Keratin Keratin () is one of a family of fibrous structural proteins. It is the key structural material making up hair, horns, claws, hooves, and the outer layer of human skin. Keratin is also the protein that protects epithelial cells from damage or stress. Keratin is extremely insoluble in water and organic solvents. Keratin monomers assemble into bundles to form intermediate filaments, which are tough and form strong unmineralized epidermal appendages found in reptiles, birds, amphibians, and mammals. The only other biological matter known to approximate the toughness of keratinized tissue is chitin. Keratin derives from Greek ' from '
Protein adsorption in the food industry in fining of wines. Protein adsorption and protein fouling can cause major problems in the food industry (particularly the dairy industry) when proteins from food adsorb to processing surfaces, such as stainless steel or plastic (e.g. polypropylene). Protein fouling is the gathering of protein aggregates on a surface. This is most common in heating processes that create a temperature gradient between the equipment and the bulk substance being heated. In protein-fouled heating equipment, adsorbed proteins can create an insulating layer between the heater and the bulk material, reducing heating efficiency. This leads to inefficient sterilization and pasteurization. Also, proteins stuck