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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.

Published byDewi Lesmana Modified over 6 years ago

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Presentation on theme: "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."— Presentation transcript:

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3 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

4 Condensation polymerization

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8 Enzymes – globular proteins as biological catalysts

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

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

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

14 Heavy metal ions

15 Competitive inhibitors

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