protein

American  

[proh-teen, -tee-in] / ˈproʊ tin, -ti ɪn /

Also proteid

noun

• proteins
  plural

1. Biochemistry. any of numerous, highly varied organic molecules constituting a large portion of the mass of every life form and necessary in the diet of all animals and other nonphotosynthesizing organisms, composed of 20 or more amino acids linked in a genetically controlled linear sequence into one or more long polypeptide chains, the final shape and other properties of each protein being determined by the side chains of the amino acids and their chemical attachments: proteins include such specialized forms as collagen for supportive tissue, hemoglobin for transport, antibodies for immune defense, and enzymes for metabolism.

2. the plant or animal tissue rich in such molecules, considered as a food source supplying essential amino acids to the body.

3. (formerly) a substance thought to be the essential nitrogenous component of all organic bodies.

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adjective

1. Biochemistry. of the nature of or containing protein.

protein British  

/ ˈprəʊtiːn /

noun

1. any of a large group of nitrogenous compounds of high molecular weight that are essential constituents of all living organisms. They consist of one or more chains of amino acids linked by peptide bonds and are folded into a specific three-dimensional shape maintained by further chemical bonding

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protein Scientific  

/ prō′tēn′ /

1. Any of a large class of complex organic chemical compounds that are essential for life. Proteins play a central role in biological processes and form the basis of living tissues. They consist of long chains of amino acids connected by peptide bonds and have distinct and varied three-dimensional structures, usually containing alpha helices and beta sheets as well as looping and folded chains. Enzymes, antibodies, and hemoglobin are examples of proteins.

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Closer Look

Proteins are the true workhorses of the body, carrying out most of the chemical processes and making up the majority of cellular structures. Proteins are made up of long chains of amino acids, but they don't resemble linear pieces of spaghetti. The atoms in these long chains have their own attractive and repulsive properties. Some of the amino acids can form bonds with other molecules in the chain, kinking and twisting and folding into complicated, three-dimensional shapes, such as helixes or densely furrowed globular structures. These folded shapes are immensely important because they define the protein's function in the cell. Some protein shapes fit perfectly in cell receptors, turning chemical processes on and off, like a key in a lock, whereas others work to transport molecules throughout the body (hemoglobin's shape is ideal for carrying oxygen). When proteins fail to take on their preordained shapes, there can be serious consequences: misfolded proteins have been implicated in diseases such as Alzheimer's, mad cow, and Parkinson's, among others. Exactly how proteins are able to fold into their required shapes is poorly understood and remains a fundamental question in biochemistry.

Other Word Forms

Derived Forms

• nonprotein
  noun
• proteinaceous
  adjective
• proteinic
  adjective
• proteinous
  adjective

Inflected Forms

Nouns

• proteins
  plural

Etymology

Origin of protein

First recorded in 1835–45; from German Protein, from Greek prōte(îos) “primary” + German -in -in ²; replacing proteine, from French; cf. proto- ( def. )

Explanation

Protein makes up your nails, your hair, and the egg on your plate. This nitrogenous substance we call protein consists of chains of amino acids and is necessary for life functions. The linguistic origins of protein — from the Greek proteios, meaning “first place” or “primary” — are fitting for a substance that is one of life’s chief components. Although protein is a word often heard in labs and biology classes, it has everyday context too, particularly in the kitchen. Protein-rich foods like eggs, cheese, meats, peanuts or beans are an essential part of good nutrition.

Example Sentences

See Examples For:

protein proteins

Phenylalanine and tyrosine are both found in foods that contain protein, and they are also available in dietary supplements.

From Science Daily ● Sep. 6, 2026

Instead of directly activating PPARδ, the compound increased the amount of PPARδ protein present inside the cells.

From Science Daily ● Sep. 5, 2026

Its bug-based protein is used in fish feed, and it’s suddenly cheaper than the main alternative—fishmeal—due to an anchovy shortage resulting from high Pacific temperatures.

From The Wall Street Journal ● Sep. 3, 2026

Meanwhile, the food industry has tried to keep up with consumers’ interests in things like protein and fiber, as wellness trends and increased GLP-1 use reshape diets.

From MarketWatch ● Sep. 3, 2026

To Watson and Crick, it was immediately clear that no single base—A, C, T, or G—could carry sufficient genetic message to build any part of a protein.

From "The Gene" by Siddhartha Mukherjee

In laboratory experiments, optimized combinations of the proteins were about 10 times more potent than the current sheep-derived rattlesnake antivenom.

From Science Daily ● Sep. 8, 2026

Other immune cells produced excessive amounts of highly inflammatory proteins, creating an uncontrolled reaction.

From Science Daily ● Sep. 8, 2026

They used six independently developed proteomic aging clocks—machine-learning algorithms that analyze hundreds to thousands of proteins to establish a person’s biological age.

From The Wall Street Journal ● Sep. 7, 2026

During that time, the cells continued producing many of the enzymes and proteins normally generated by the liver.

From Science Daily ● Sep. 7, 2026

If true, this meant to Francis that proteins would not be the Rosetta Stone for unraveling the true secret of life.

From "Double Helix" by James D. Watson