Chemical Forums

Specialty Chemistry Forums => Biochemistry and Chemical Biology Forum => Topic started by: danyrs on October 07, 2016, 07:45:40 PM

Title: why sometimes NaOH doesn't help to make proteins soluble after pH of IEP?
Post by: danyrs on October 07, 2016, 07:45:40 PM

is there a explanation for that? or it's just a human error for that possibility to be able to happen?

in lab we adjusted pH of milk to 4.6 in order to precipitate casein, later we added NaOH to try to make it soluble again in a water solution, but it had residues and we concluded it wasn't possible to make completely soluble the mixture again. is that correct?

I'm terribly sorry for the bad redaction or ambiguous explanation, English is not my native language.

Title: Re: why sometimes NaOH doesn't help to make proteins soluble after pH of IEP?
Post by: AWK on October 08, 2016, 04:55:21 AM

Sodium caseinate is used E469 food additive. There are standarized test for different properties of this additive.

Title: Re: why sometimes NaOH doesn't help to make proteins soluble after pH of IEP?
Post by: Yggdrasil on October 08, 2016, 02:42:00 PM

Do you know the mechanism behind how the precipitation occurs?