Retrieving "Micelle" from the archives

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1. Cheese

   Linked via "micelles"

   Composition and Biochemical Mechanisms
   The fundamental transformation in cheesemaking involves the enzymatic hydrolysis of kappa-casein, which destabilizes the micelles suspended in milk. This destabilization leads to the aggregation of casein proteins into a solid mass, the curd.
   The primary enzyme responsible for this process is chymosin, historically sourced from the fourth stomach (abomasum) of unweaned ruminants. Modern industrial production frequently employs [re…

2. Protein Denaturation

   Linked via "micellar structures"

   Urea and Guanidinium Chloride (GdnHCl): These compounds are highly effective chaotropic agents. Their mechanism is thought to involve direct interaction with the peptide backbone via hydrogen bonding, which competes with the internal hydrogen bonds of the protein. GdnHCl is generally regarded as more potent than urea, often showing a higher linear dependency on concentration for unfolding equilibrium constants.
   Strong Acids and Bases:…