Effect of temperature and pH on the solubility of caseins: Environmental influences on the dissociation of α_s- and β-casein. By Post et al., page 1603. Selective precipitation is a common method for isolating food-grade β-casein based on the different calcium sensitivities of the individual caseins and the selective solubilization of β-casein at a low temperature. Yield of β-casein depends on the raw material. In this work, we evaluated the effect of temperature and pH on the solubility of α_s- and β-casein in solutions of different casein preparations. A simple solubility analysis may be used to estimate the yield of β-casein fractions so that suitable casein raw materials for isolation can be selected in advance.
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