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Chemistry Essay

Q1./ Discuss how the primary, secondary and tertiary structure of a protein will influence the way in which it behaves when it adsorbs at an oil droplet surface in a food emulsion. Q.2/Describe the molecular characteristics of globular proteins that allo
Both α-lactalbumin and ß-lactoglobulin bind on the surface of casein micelles. During emulsification, milk proteins can rapidly adsorb on the surface of newly formed oil droplets. This adsorption decreases interfacial tension and leads to the formation of thick layers that prevent the flocculation or coalescence of oil droplets through electrostatic and steric stabilization mechanisms.Different proteins in a food system exhibit different degree of stabilizing and emulsifying properties due to
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