MOLTEN GLOBULE STATE OF FOOD PROTEINS

The occurrence of the molten globule state, a unique state with a partially folded conformation that can be distinguished from either the native or the fully denatured forms, has been demonstrated in many globular proteins. The molten globule state is formed as a kinetic intermediate for reversible denaturation, in equilibrium under certain mild denaturing conditions, and upon insertion into a cell membrane during cellular translocation. Several food proteins from animal sources take on the molten globule state, which may be involved in the functional properties of these food proteins.