INTRODUCTION TO FOOD TECHNOLOGY
FOOD SCIENCE VS FOOD TECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Which action will result in denaturing the enzymes present?
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adding sodium chloride
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Chilling in the refrigerator
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hydrolysis of the starches
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warming a mixture to room temperature
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Explanation:
Detailed explanation-1: -However, at very high salt concentration, the increased surface tension of water generates a competition between protein and salt ions for hydration. Salts strip off the essential layer of water molecules from the protein surface eventually denaturing the protein.
Detailed explanation-2: -If the concentration of sodium chloride increases, the rate enzyme activity will gradually slow down because high amounts of sodium chloride disrupts the bonds and structure of the active site. This then leads to denaturation and the starch is no longer able to bind to some of the active sites.
There is 1 question to complete.