Interaction of Casein Components as Measured by Turbidity
Open Access
- 1 April 1964
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 47 (4) , 351-355
- https://doi.org/10.3168/jds.s0022-0302(64)88664-1
Abstract
Stable dispersions of isolated casein fractions were prepared in the presence of .01 [image] Tris buffer, (pH 7.0) and .008 [image] Ca. The turbidity of these dispersions when measured at 0[degree] and 36[degree] C could be used as a measure of interaction between the protein micelles. The method can be used to estimate the purity of isolated casein fractions because of marked changes in turbidity produced by trace amounts of other casein fractions when present, as contaminants.This publication has 8 references indexed in Scilit:
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