Скачать с ютуб Isoelectric Precipitation of Proteins - Casein from Milk - Amrita University в хорошем качестве

Isoelectric Precipitation of Proteins - Casein from Milk - Amrita University

▶ This video channel is developed by Amrita University's CREATE http://www.amrita.edu/create ▶ Subscribe @    / amritacreate      / amritavlab   ▶ Like us @   / createatamrita   ▶ For more Information @ http://vlab.amrita.edu/index.php?sub=... ▶ Amrita Virtual Lab Project website http://vlab.amrita.edu Milk contains hundreds of types of protein, most of them in very small amounts. Traditionally milk proteins were classified into caseins, whey proteins and minor proteins. These three main groups of proteins in milk are distinguished by their widely different behaviour and form of existence. Casein is a group name for the dominant class of proteins in milk. Casein is present in all animal milk, including human milk. It is responsible for the white, opaque appearance of milk in which, it is combined with calcium and phosphorus as clusters of casein molecules, called micelles. Most proteins show minimum solubility at their isoelectric point and this principle is used to isolate the casein by adjusting the PH of milk to (4.5-4.8) its isoelectric point. Casein is also insoluble in ethanol and this property is used to remove unwanted fat from the preparation.