Proteases

Question 1

Degree of hydrolysis

Answer 1

(peptide bonds cleaved/total number of peptide bonds) * 100

Question 2

Endoproteases hydrolyze

Answer 2

peptide bonds in the interior of the polypeptide chain

Question 3

Exoproteases act on the

Answer 3

N-terminal (amino) or the C-terminal (carboxy) of the polypeptide chain

Question 4

*Trypsin hydrolyzes peptide bonds only

Answer 4

at lysyl and argininyl residue at the carboxyl side

Question 5

Chymotrypsin hydrolzyes peptide bonds on the

Answer 5

the carboxyl side of aromatic/large hydrophobic amino acids

Question 6

Milk turns into a gel structure through

Answer 6

the action of coagulating enzymes

Question 7

Milk protein consists mostly of

Answer 7

Casein (80%)

Question 8

K-casein

Answer 8

+ aggregate to form micelles

+ is hydrophilic (other hydrophobic)

Question 9

Glycomacropeptides (peptide + sugar) on the surface of casein keep

Answer 9

the micelles soluble in milk