Two major attributes are relevant to the commercial value of protein as an ingredient: functional value and nutritional value.
Proteins possess a wide range of alterable attributes essential to the structure and textural integrity of food products. These relevant properties include: solubility, viscosity, water-binding, gelation, cohesion, adhesion, elasticity, emulsification, foaming, whipping, fat-binding and flavor-enhancing qualities.
Proteins are the building blocks of the body. The different amino acids that make up proteins are important for growth and tissue repair or replacement. Almost every part of the body—and especially bones and muscles—requires amino acids to stay healthy.