BIOMOLECULES AND ENZYMES

Detailed explanation-1: -Hard water or milk will produce a firmer protein gel than distilled or softened water. Deteruoration in eggs is a result of the pH changing from neutral to acidic, which causes proteins to break apart. To help prevent curdling when acid and milk are combined, first mix the acid with water to reduce the pH.

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: -Denaturation is the process of altering the shape of a protein without breaking the amide bonds that form the primary structure.