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ICAR JRF Dairy Technology 29 Jun 2024Shift 1
MCQ (Single Correct)
+4
−1
Which of the following has maximum water binding capacity?
EXPLANATION
Milk Protein Fractionation by Membranes
- Water Binding Capacity of Milk Protein Ingredients:
- Native Casein Micelles: Exist in milk as large, porous, sponge-like colloidal particles with high internal voluminosity. They bind approximately $2.0-4.0\text{ g } \text{H}_2\text{O}/\text{g protein}$ of hydration and internal water within their open sub-micellar structure.
- Whey Proteins: Native globular proteins bind only about $0.3-0.5\text{ g } \text{H}_2\text{O}/\text{g protein}$.
- Acid Casein: Dense isoelectric precipitate with collapsed structure and lower water holding capacity unless neutralized to caseinate.
- Thus, intact native casein micelles exhibit the highest overall water binding capacity among native milk protein systems.
- Correct Option: Option 1 (Native casein micelles).
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