GKM+protein+Q&A

From the link - [|Picking Out Protein.]

1. explain briefly~ the Isoelectric point of protein.

The isoelectric point (IEP) of protein is the pH value where the net charge of the protein is neutral. Neutralizing the charge reduces the protein ability to bind with hydrogen bond with water. The losing of the charge that allow the protein to interact with water and repel each other protein in solution cause the protein to lose solubility. it is also known as proteins are least-soluble at IEP.

2. Where does whey comes from? and what are the benefits of whey in food industry.?

In milk protein, there are 2 fractions which are 80% casein and 20% whey. When the casein forms aggregrate, the waste product is whey.

Whey provide fuctionality where it prevent heat denaturation. whey is stable under a wide range of pH so it is useful when the environment is not suitable for other protein. Whey can serves as flavor enhancer also when it release amino acid that aid in flavor.