Food Chemistry
Isoelectric point pI
The pH at which a protein carries no net electrical charge, so electrostatic repulsion between molecules is minimal.
Real-life application
Why paneer and cheese are made by adjusting milk's acidity — the proteins clump together and separate from the whey at this exact pH.
Related terms
Denaturation
Food ChemistryLoss of a protein's secondary, tertiary and quaternary structure without breaking peptide bonds, caused by heat, pH change, salts, solvents or shear.
Casein
Food ChemistryThe main phosphoprotein of milk, about 80% of milk protein, existing as micelles stabilised by κ-casein. Precipitates at pH 4.6 or on rennet action.
Know the terms? Put them to the test.
Definitions only get you so far. The free General Aptitude test shows you how you handle the real thing under a clock.
Start the free test