A physical property of protein

Proteins are colourless and usually tasteless. These are homogeneous and crystalline.

Shape and Size

The proteins range in shape from simple crystalloid spherical structures to long fibrillar structures. Two distinct patterns of shape

have been recognized:

A. Globular proteins - These are spherical in shape and occur mainly in plants, esp., in seeds and in leaf cells. These are bundles formed by folding and crumpling of protein chains. e. g., pepsin, edestin, insulin, ribonuclease etc.