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Effect of Method of Preparation on Composition and Electrophoretic Properties of lsoelectric Casein¹

Department of Food Technology, Iowa State University, Ames 50010

ABSTRACT

Isoelectric caseins were prepared by four methods: (A) precipitated by acid and washed; (B) precipitated by acid and peptized three times with NH₄OH, maximum pH 6.8; (C) same as (B) except that NaOH was used, and (D) same as C, except that peptization maximum pH was 10.5. Of special interest was the effect of preparative method on lability of sulfur in and electrophoretic properties of the caseins

Effects of preparative methods were evaluated by analyzing caseins for total nitrogen, total phosphorous, total sulfur, and sialic acid and by moving-boundary and urea-mercaptoethanol, starch-gel electrophoreses

Data suggest loss of -casein by Methods A and D and, because of sialic acid of -casein and mobilities of -casein, alteration or interaction of -casein by Method D. Analyses indicate no ddferences in sulfur content among preparations by the different methods.

Caseins prepared by Methods B and C seem to be identical; peptization was more rapid with NaOH than with NH₄OH.

¹ Journal Paper J-7165 of the Iowa Agricultural and Home Economics Experiment Station, Ames. Project 1298

² Portion of a thesis submitted in partial fulfillment of requirements for the Master of Science degree in Biochemistry.