Fresh milk has pH 6.7, casein is negative and dispersed – when souring, basteria grows and pH to 4.6 which is isoelectric point of casein. No less.

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Presentation transcript:

Fresh milk has pH 6.7, casein is negative and dispersed – when souring, basteria grows and pH to 4.6 which is isoelectric point of casein. No less soluble, precipitating out as curds Table 33

Condensation polymerization

Enzymes – globular proteins as biological catalysts

Km is related to enzyme substrate affinity – High Km = low affinity

Denaturation vs. Digestion Temperature Denaturation vs. Digestion …vs deactivation

pH Optimum pH value typically when close to pKa of group at active site

Heavy metal ions

Competitive inhibitors