December 23, 2024, 07:21:02 AM
Forum Rules: Read This Before Posting


« previous next »
Pages: [1]   Go Down

Topic: Why temperature in casein isolation should be maintained at 40℃?  (Read 1844 times)

0 Members and 1 Guest are viewing this topic.

Offline dolphinsea14

  • Regular Member
  • ***
  • Posts: 46
  • Mole Snacks: +1/-0
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℃?
Logged

Offline Babcock_Hall

  • Chemist
  • Sr. Member
  • *
  • Posts: 5716
  • Mole Snacks: +331/-24
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?
Logged

Offline dolphinsea14

  • Regular Member
  • ***
  • Posts: 46
  • 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 »
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.
Logged

Offline Babcock_Hall

  • Chemist
  • Sr. Member
  • *
  • Posts: 5716
  • Mole Snacks: +331/-24
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. 
Logged
Pages: [1]   Go Up
« previous next »
Sponsored Links