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Journal of Dairy Science Vol. 52 No. 9 1445-1448
© 1969 by American Dairy Science Association ®
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Binding of Thallous Ion by Casein1

N. R. Sundararajan2 and R. McL. Whitney

Department of Food Science, University of Illinois, Urbana 61801

ABSTRACT

A study of the binding of thallous ion by whole casein by the equilibrium dialysis method at pH 7.0, ionic strength 0.4 and 2 C indicates that the ion is bound at 16.72 independent binding sites per 105 g of casein with the same intrinsic dissociation constant of 3.995 x 10-3 moles/liter.

FOOTNOTES

1 Taken from the thesis of N. r. Sundararajan, presented in June, 1967, to the University of Illinois, in partial fulfillment of the requirements for the degree of Doctor of Philosophy.

2 Present address, Research Officer (Dairy Technology), Southern Regional Station, National Dairy Research Institute, Bangalore, India.






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Copyright © 1969 by the American Dairy Science Association ®.