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THE EFFECT OF TEMPERATURE UPON SOME OF THE PROPERTIES OF CASEIN
1Department of Physical Chemistry, Laboratories of Physiology, Harvard Medical School, Boston.
The Journal of General Physiology
|October 30, 2009
Summary
Casein
Area of Science:
- Biochemistry
- Physical Chemistry
Background:
- Casein properties as an acid have been investigated.
- Previous solubility measurements of casein in bases were analyzed.
Purpose of the Study:
- To investigate the solubility of casein in water and bases at various temperatures.
- To determine the effect of temperature on casein's acid properties and combining weight.
Main Methods:
- Solubility measurements of uncombined casein in water at 5°C.
- Recalculation of existing solubility data for casein in bases.
- Analysis of casein solubility in bases across different temperatures.
Main Results:
- Uncombined casein solubility in water is 0.70±0.1 mg N/100 gm at 5°C.
- Casein solubility in base shows discontinuous temperature dependence.
- Two temperature ranges (21-37°C and 60-85°C) exhibit temperature-independent solubility.
- Equivalent combining weight of casein increases from 2100 to 3700 gm between 37-60°C.
Conclusions:
- Temperature influences casein solubility in a non-linear fashion.
- Stoichiometric relationships govern the effect of temperature on casein's base-binding capacity.
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