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Essay Samples on Chemistry

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. Dring emulsification, mlk proteins can rapidly adsorb on the surface of newly formed oil droplets. Tis adsorption decreases interfacial tension and leads to the formation of thick layers that prevent the flocculation or coalescence...
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