Effect of Method of Preparing Iso-Electric Casein on Its Electrophoretic Properties

Abstract

Variations in the method of preparing and purifying iso-electric casein have a significant effect on its electrophoretic properties. Peptization of casein with sodium hydroxide, even at pH 7.0, removes -/-casein in the subsequent washing. This explains the absence of 7-casein from some electrophoretic patterns reported in the literature.