BIOMOLECULES AND ENZYMES

Detailed explanation-1: -To Help prevent curdling when acid and milk are combined, first mix the acid with water to reduce the pH. Curdled baked custard is an example of emulsified protein.

Detailed explanation-2: -Protein denaturation due to pH The ionizable groups in amino acids are able to become ionized when changes in pH occur. A pH change to more acidic or more basic conditions can induce unfolding. Acid-induced unfolding often occurs between pH 2 and 5, base-induced unfolding usually requires pH 10 or higher.

Detailed explanation-3: -During Curdling of milk sugar present in it is transformed to lactic acid by the bacteria present in milk under the action of the enzyme ‘Lactase’ present in Lactobacillus bacteria . It is an example of denaturation of protein, i.e., when a protein is subjected is some physical or chemical changes.

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: -Denaturation and protein folding When a protein loses its higher-order structure, but not its primary sequence, it is said to be denatured. Denatured proteins are usually non-functional.