Question

52. Which of the following is not a correct statement with regard to protein denaturation?

D is incorrect statement. Maillard reaction is a non enzymatic Browning of reaction between amine carbonyl compounds.

A Most food protein are denatured when exposed to moderate heat of about 60° C to 90° C / 1 hr or less

B Denaturation can be reversed

C Denaturation takes place during heating of protein at temp above 100° C

D Mallard reaction is also known as enzymatic browning

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