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Influence of Temperature and pH on the Solubility of _s1-, ß- and -Casein

Both temperature and pH affect the solubility of -casein and ß-casein in the region of their isoelectric points. This investigation covered a range of from 3.9 to 5.2 pH. From pH 4.7 to pH 5.2, -casein became more soluble as the temperature was decreased. However, temperature had no effect on the solubility of -casein between pH 3.9 and 4.6. The solubility of -casein increased as the temperature decreased over the entire range of pH 3.9 to 5.2. The increased solubility of ß-casein was greatest between 5 and 15 C. Solubility of _s1-casein was affected by temperature to a minor extent; _s1-casein solubility was slightly greater at 5 C than at 25 C at pH values below 4.0 and above 5.0.

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