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Chemistry Forums for Students => Organic Chemistry Forum => Topic started by: dolphinsea14 on December 11, 2018, 11:50:46 AM

Title: Why temperature in casein isolation should be maintained at 40℃?
Post by: dolphinsea14 on December 11, 2018, 11:50:46 AM

Why temperature in casein isolation should be maintained at 40℃?

Title: Re: Why temperature in casein isolation should be maintained at 40℃?
Post by: Babcock_Hall on December 12, 2018, 01:37:54 PM

Can you provide some more detail?  Is this a protein purification?

Title: Re: Why temperature in casein isolation should be maintained at 40℃?
Post by: dolphinsea14 on December 13, 2018, 04:06:57 PM

Quote from: Babcock_Hall on December 12, 2018, 01:37:54 PM

Can you provide some more detail?  Is this a protein purification?

It is isolation of casein from milk.

Title: Re: Why temperature in casein isolation should be maintained at 40℃?
Post by: Babcock_Hall on December 13, 2018, 06:28:59 PM

Without more information, the best I can do is to speculate.  Some proteins denature at low temperature (of course, most denature at sufficiently high temperature).  The other issue might be solubility.