Podcast
Questions and Answers
What is the primary reason for the formation of micelles?
What is the primary reason for the formation of micelles?
- The abundance of ionisable groups in the casein molecule
- Hair-like protrusions (CMP)
- Presence of calcium and phosphate
- Hydrophobic and hydrophilic sites in the casein molecule (correct)
How many individual protein molecules typically form a micelle?
How many individual protein molecules typically form a micelle?
- 20 (correct)
- 30
- 10
- 5
What gives milk its whitish-blue tinge?
What gives milk its whitish-blue tinge?
- The abundance of ionisable groups in the casein molecule
- Calcium phosphocaseinate bonds
- Hair-like protrusions (CMP)
- The presence of micelles (correct)
Which amino acids have acidic ionisable side-chains?
Which amino acids have acidic ionisable side-chains?
What do micelles consist of?
What do micelles consist of?
What is often the term used to refer to micelles?
What is often the term used to refer to micelles?
What is the role of κ-casein in micelles?
What is the role of κ-casein in micelles?
What keeps the integrity of micelles according to the text?
What keeps the integrity of micelles according to the text?
What happens if Ca++ leaves the micelle?
What happens if Ca++ leaves the micelle?
What is the function of α-casein, β-casein, and κ-casein in micelles?
What is the function of α-casein, β-casein, and κ-casein in micelles?
Which factor helps maintain a balance between micelles in terms of charges?
Which factor helps maintain a balance between micelles in terms of charges?
What is the role of complex salts in micelle formation?
What is the role of complex salts in micelle formation?
What happens when the hydrophilic CMP tail of κ-casein is split?
What happens when the hydrophilic CMP tail of κ-casein is split?
At what pH does casein start to form a gel, trapping liquid in capillary spaces?
At what pH does casein start to form a gel, trapping liquid in capillary spaces?
How does lowering the pH affect the stability of micellar complex?
How does lowering the pH affect the stability of micellar complex?
What is the effect of acid on the charges of casein at pH 4.6?
What is the effect of acid on the charges of casein at pH 4.6?
How does rennin affect casein micelles?
How does rennin affect casein micelles?
What happens when the colloidal calcium hydroxyphosphate in the micelle dissolves due to added acid?
What happens when the colloidal calcium hydroxyphosphate in the micelle dissolves due to added acid?
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