Dairy Biotechnology Notes

Download the following documents:
Document 1: Class Notes
Document 2: rDNA Technology
Document 3: Fermentation
Document 4: Role of Microbes in Food Biotechnology
Document 5: Vectors
Document 6: Impact of Dairy Effluent on Environment
Document 7: Enzyme Biotechnology
Document 8: IPR
Document 9: PCR - Polymerase Chain Reaction
Document 10: Questions Paper 2017
Document 11: Questions Paper 2018
Document 12: Summary of few Topics

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Assignment on Lipoprotein

Download the Document: Lipoprotein Introduction: Lipoproteins are aggregates, consisting of proteins, polar lipids and triacylglycerols; which are water soluble and can be separated into protein and lipid moieties by an extraction procedure using suitable solvents. This indicates that only non-covalent types of bonds are involved in the formation of lipoproteins. The aggregates are primarily stabilized by hydrophobic interactions between the apolar side chains of hydrophobic regions of the protein and the acyl residues of the lipid. In addition, there is a contribution to stability by ionic forces between charged amino acid residues and charges carried by the phosphatides. Hydrogen bonds play a small role in binding lipids molecules as there are only few sites available for such linkages. In wheat flour, the lipoprotein complex consists of prolamine and glutelin attached to glycolipids by hydrogen bonds and hydrophobic forces. Thus, lipoproteins are held together only by non-coval...

Human Nutrition

Document 01: Class Notes Document 02: Nutrition Table Labelled diagram of Gastro Digestive System|Gastrointestinal System|Gastrointestinal Tract: Gastrointestinal Tract

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