July 08, 2020, 06:14:59 AM
Forum Rules: Read This Before Posting


Topic: Why temperature in casein isolation should be maintained at 40℃?  (Read 988 times)

0 Members and 1 Guest are viewing this topic.

Offline dolphinsea14

  • Regular Member
  • ***
  • Posts: 40
  • Mole Snacks: +1/-0
Why temperature in casein isolation should be maintained at 40℃?

Offline Babcock_Hall

  • Chemist
  • Sr. Member
  • *
  • Posts: 4195
  • Mole Snacks: +263/-17
Re: Why temperature in casein isolation should be maintained at 40℃?
« Reply #1 on: December 12, 2018, 01:37:54 PM »
Can you provide some more detail?  Is this a protein purification?

Offline dolphinsea14

  • Regular Member
  • ***
  • Posts: 40
  • Mole Snacks: +1/-0
Re: Why temperature in casein isolation should be maintained at 40℃?
« Reply #2 on: December 13, 2018, 04:06:57 PM »
Can you provide some more detail?  Is this a protein purification?
It is isolation of casein from milk.

Offline Babcock_Hall

  • Chemist
  • Sr. Member
  • *
  • Posts: 4195
  • Mole Snacks: +263/-17
Re: Why temperature in casein isolation should be maintained at 40℃?
« Reply #3 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. 

Sponsored Links