Crosswords3 mins ago
nutritional biochemistry
HI
having some trouble with this question for my nutri-biochem course at uni any ideas welcome thanks!!
Feed enzymes, when heated to elevated tempera- tures in solution, generally lose activity far more rapidly than when they are heated as a component of dry animal feed. Why do you think this is so?
having some trouble with this question for my nutri-biochem course at uni any ideas welcome thanks!!
Feed enzymes, when heated to elevated tempera- tures in solution, generally lose activity far more rapidly than when they are heated as a component of dry animal feed. Why do you think this is so?
Answers
1 to 3 of 3
Best Answer
No best answer has yet been selected by Leapers. Once a best answer has been selected, it will be shown here.
For more on marking an answer as the "Best Answer", please visit our FAQ.
-- answer removed --
In dry feed, the absence of water increases the strength of intramolecular hydrogen bonds and salt bridges as a result of the higher energy of electrostatic interactions in the media with low dielectrics. This results in a high kinetic barrier between the native and unfolded states and stabilises native conformations of proteins.
-- answer removed --
1 to 3 of 3
Related Questions
Sorry, we can't find any related questions. Try using the search bar at the top of the page to search for some keywords, or choose a topic and submit your own question.