Fibril and hence the whole muscle. Elastin is a fibrous protein common in various soft tissues, like skin, blood vessels and lung tissue. Each monomer connects with each other, forming a 3D network, with ability to endure over 200% strain before deformation. Keratin is a structural protein mainly found in hair, nails, hooves, horns, quills. Basically keratin is formed by polypeptide chains, which coil into α-helices with sulfur cross-links or bond into β-sheets linked by hydrogen bonding. β-keratin, which is tougher than α-conformation, is more common in birds and reptiles. Resilin is an elastomeric insect protein, consisting of both α-helices and
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