Which of the following membrane technologies retain fat but... | Agrigyan

• Biological Nature of Bacteriocins:
• Natural Fermentation Metabolites: Bacteriocins (e.g., nisin, pediocin) are naturally synthesized by lactic acid bacteria during spontaneous or guided food fermentations to inhibit competitor strains.
• (B) False: Bacteriocins predominantly inhibit Gram-positive bacteria.
• (C) False: Bacteriocin stability and charge are strongly pH-dependent.
• Conclusion: (A) only (Option 4).

Correct option: (4) (A) only,

• Functional Egg White Proteins in Heat Gelation:
• Gel-Forming Proteins:
• Ovalbumin ($54\%$): Principal phosphoglycoprotein, undergoes thermal denaturation ($T_m \approx 84^\circ\text{C}$) forming irreversible elastic three-dimensional gel networks.
• Conalbumin / Ovotransferrin ($12\%$): Highly heat-sensitive iron-binding protein that denatures at lower temperatures ($T_m \approx 61^\circ\text{C}$), initiating early heat-setting matrix formation.
• Conclusion: Ovalbumin and conalbumin (Option 2).

Correct option: (2) Ovalbumin and conalbumin

Evaluating the Assertion and Reason concerning Other convenience foods from fruits and vegetables:

The correct answer is Option 1: Both (A) and (R) are true and (R) is the correct explanation of (A).