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1. Milk contains three main proteins - casein, lactalbumin, and lactoglobulin. Casein makes up 80% of milk proteins and exists in micelles that give milk its opaque appearance. Casein precipitates out of solution at its isoelectric point of pH 4.6. 2. The experiment isolates casein from milk by lowering the pH to 4.6 with hydrochloric acid, which causes casein precipitation. The precipitated casein is then washed, dried, and weighed. Egg albumin is also isolated using a series of ammonium sulfate precipit

Author

LabLee

Language

EN