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What is Casein Isolation and Tests from Milk about?

Experiment 11 isolates casein from milk through acidification and tests the protein using the Biuret and Xanthoproteic Acid tests. Milk is acidified with acetic acid to separate the curds containing casein and butterfat from the whey. Ethanol and diethyl ether are used to remove fat from the curds, leaving crude casein. The Biuret test uses copper sulfate to detect peptide bonds, turning violet. The Xanthoproteic Acid test uses nitric acid and sodium hydroxide to detect aromatic amino acids, turning yellow.

Author

Prashant Tanwar

Language

EN