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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?
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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.
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