COMPARATIVE STUDY ON MILK CASEIN ASSAY METHODS
Keywords:
casein, milk, isoelectric pointAbstract
Casein, the main milk protein was determined by different assay methods: the
gravimetric method, the method based on the neutralization of the NaOH excess
used for the casein precipitate solving and the method based on the titration of the
acetic acid used for the casein precipitation. The last method is the simplest one,
with the fewer steps, and also with the lowest error degree. The results of the
experiment revealed that the percentage of casein from the whole milk protein
represents between 72.6–81.3% in experiment 1, between 73.6–81.3% in experiment
2 and between 74.3–81% in experiment 3.
References
Clayden, J., Greeves, N., Warren, S., Wothers, P., (2001), Organic
Chemistry, Ed. Oxford University Press Inc., New York
Jensen, R.G. (Ed). (1995), Handbook of Milk Composition, New York:
Academic Press
Fox, P.F. (Ed.), (1992), Advanced Dairy Chemistry, Volume 1. Proteins.
New York: Chapman and Hall
Căpriță Rodica, (2001) Principii şi tehnici biochimice, Ed. Gutenberg,
Arad, ISBN 973-8096-41-3.
