BIOMOLECULES AND ENZYMES

Detailed explanation-1: -Curdled baked custard is an example of emulsified protein. Food allergies are the immune system’s reaction to a protein in food that is mistaken for a harmful substance.

Detailed explanation-2: -Meat proteins are good emulsifying agents. The amino acids in the proteins interact with the nonpolar fat and polar water molecules forming a continuous system in meat batter by preventing the coalescence of fat (Eskin et al., 2001).

Detailed explanation-3: -Many proteins in egg yolk can act as emulsifiers because they have some amino acids that repel water and some amino acids that attract water. Mix egg proteins thoroughly with oil and water, and one part of the protein will stick to the water and another part will stick to the oil.

Detailed explanation-4: -The denaturation of the proteins of egg white by heat-as when boiling an egg-is an example of irreversible denaturation.

Detailed explanation-5: -Which example of Denaturation is not reversible? Breaking hydrogen bonds.