Effects of κ-Casein Splitting on Milk Curdling

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What effect does the acid-rich κ-casein end have on the α-casein and β-casein within the micelles?

It enhances their solubility in water.

It reduces the negative charges in the micelles.

It promotes the disintegration of micelles.

It protects them from precipitation by milk calcium. (correct)

What keeps the integrity of the casein micelles?

Magnesium sulfate and acid-base interactions between sub-micelles.

Sodium chloride and hydrophilic interactions between sub-micelles.

Calcium phosphate and hydrophobic interactions between sub-micelles. (correct)

Potassium nitrate and covalent bonds between sub-micelles.

At what pH do the micelles repel each other due to a surplus of negative charges?

6.6 (correct)

8.0

7.5

4.0

What happens to micelles if Ca++ leaves them?

Micelles disintegrate into submicelles. Signup and view all the answers

How is water involved in maintaining the balance within micelles?

Water held by κ-casein helps to keep a balance of negative charges between micelles. Signup and view all the answers

What role does rennin play in the coagulation process of casein micelles?

Rennin aids in the aggregation of casein micelles. Signup and view all the answers

What causes curt (coagulated protein) formation in κ-casein when the hydrophilic CMP tail is removed?

Loss of hydrophilic character and disturbance in balance Signup and view all the answers

What happens to the stability of micellar complex when the pH of milk is lowered?

It is disrupted Signup and view all the answers

At which pH does casein start to form a gel due to the same number of positive and negative charges on the casein molecule?

4.6 Signup and view all the answers

Why do sub-micelles and micelles repel each other at pH 6.6?

The protein molecule has a slightly negative charge Signup and view all the answers

What effect does rennin have on casein micelles?

Destabilizes them Signup and view all the answers

What happens to casein molecules at pH 4.6?

They have an equal number of positive and negative charges Signup and view all the answers

What is the function of rennin in cheese making?

To attack the bond between AA 105 and 106 in κ-casein Signup and view all the answers

What is the outcome of splitting the phenylalanine-methionine peptide bond by rennin?

Formation of a tough and rubbery gel Signup and view all the answers

What occurs during the coagulation process of milk micelles?

Formation of a web by para-κ-caseins with calcium and phosphate Signup and view all the answers

What effect does acidification have on casein in dairy products like yogurt?

Serves as the only thickener without using rennet Signup and view all the answers

What leads to the formation of a tough and rubbery gel during cheese making?

Development of calcium bonds when water leaves the structure Signup and view all the answers

What is significant about the iso-electric point (IEP) for casein molecules?

It is where casein molecules carry no charge resulting in precipitation Signup and view all the answers

Effects of κ-Casein Splitting on Milk Curdling

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