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Topic: Why temperature in casein isolation should be maintained at 40℃?  (Read 1845 times)

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Offline dolphinsea14

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Why temperature in casein isolation should be maintained at 40℃?
« on: December 11, 2018, 11:50:46 AM »
Why temperature in casein isolation should be maintained at 40℃?
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Offline Babcock_Hall

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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?
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Offline dolphinsea14

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Re: Why temperature in casein isolation should be maintained at 40℃?
« Reply #2 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.
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Offline Babcock_Hall

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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. 
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