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Abstract
Casein, a protein found in non-fat milk, was isolated by a method called isoelectric precipitation. A yield of
66.44% was obtained. Hydrolyzate from casein was produced by alkaline hydrolysis while. The appearance of the
hydrolyzate before and after autoclaving underwent a qualitative change. Neutralization of the hydrolyzate followed
in preparation for color reactions.
Introduction
(Damodaran, 2011, pg. 73) Not only is it a good source of nutrition but also a source of the
synthesis of other products such as cheese, cream, and other dairy products.
sugars, and proteins. Proteins are combinations of different amino acids which are joined
together by peptide bonds. They have a wide array of biologically significant functions. Proteins
can be classified into two types: fibrous proteins and globular proteins. Fibrous proteins are
composed of long rod-shaped or string-like molecules that intertwine to form strong fibers.
Fibrous proteins are water-insoluble and are found in connective tissue, elastic tissue, skin, and
hair. Globular proteins on the other hand are spherical and form suspension or are dissolved
when immersed in water. Examples of globular proteins are hemoglobin and transferrin. (Seager
The three kinds of proteins that are found in milk are casein, lactalbumins, and
lactoglobulins. The major protein being casein. Casein is a globular phosphoprotein, which are
able to form micelle complexes, constitutes 80% of the protein content in bovine milk. (Treweek,
2012) Casein is a family of similar proteins. These proteins are called alpha, beta and kappa-
caseins. These proteins of the casein family are naturally hydrophobic except for kappa-caseins.
Kappa-caseins, along with the high amounts of phosphate, renders casein soluble in water.
protein isolation is called isoelectric precipitation in which there is an interplay between the
concepts of pH and charge of a molecule. At a certain pH, also known as the isoelectric point, a
certain amino acid will have a neutral charge. (Amend, Armond, and Mundy, 1993) This concept
allows the separation of amino acids from a mixture. The isoelectric point of casein at 20˚C is
4.6. (Bonczar, Misztal, Molik, Zebrowska, & Zieba, 2012, pg 327) Further analysis on a certain
protein can also be done by breaking down the protein to the individual amino acids that make
up that said protein. The process of breaking down the protein in the presence of a strong base or
The objectives of the experiment are: to isolate casein from non-fat milk via isoelectric
precipitation (1), to perform alkaline hydrolysis on the isolated casein (2), and to neutralize the
A. Isolation of Casein
In a 100-mL beaker, 5 grams of powdered non-fat dry milk was mixed with 20-mL of
warm water. This solution was heated to 55˚C on a hot plate. As the temperature reached 55˚C, it
was removed from the hot plate. The initial pH of the solution was measured using a pH meter.
10% acetic acid was added dropwise to the solution while it was stirred using a stirring rod. As
soon as the pH of the solution is 4.6, the amount of 10% acetic acid used was taken note of. The
solution eventually formed a large amorphous mass. The amorphous mass was separated with the
solution via decantation. The newly separated amorphous mass or the isolated casein was dried
between filter papers. After drying, the mass of the isolated casein was measured using an
analytical balance. The mass of the isolated casein was utilized in determining the percent yield
of casein from the 5 grams of powdered milk. Isolated casein was divided into two portions: one
in preparation for the succeeding experiment’s color reaction tests and the other portion in
The isolated casein was cut into very small pieces and placed in a 50-mL Erlenmeyer
flask. 5 mL of boiling water and 2.0 grams of Ba(OH)2 was also added to the 50-mL Erlenmeyer
flask. The flask was plugged with cotton and covered with aluminum foil. The appearance of the
isolated casein immersed in the solution was taken note of before autoclaving at 15 psi for 5
hours. After the process of autoclaving, the appearance of the sample was noted again. The
resulting hydrolyzate was neutralized by H2SO4. 16 N of H2SO4 was added until the pH read
was around 8. As the pH of 8 was reached, 8 N of H2SO4 was added until the hydrolyzate
reached pH 7. The neutralized solution was filtered off by gravity filtration. 7 mL of filtrate was
obtained from the solution. The filtrate was used as a sample for the color reactions test in the
succeeding experiment.
The data table above shows the results obtained during the experimentation. The volume
of 10% acetic acid was measured using a graduated cylinder by subtracting the initial volume of
acetic acid to the final volume after adding it to the sample drop wise. The % yield was
Data collection of other data such as the weight of non-fat milk, weight of isolated casein,
initial pH of the solution, and final pH of the solution was described in the methodology.
Isolation of casein begins with the dissolving the powdered non-fat milk in 20-mL of
warm distilled water. Powdered non-fat milk was used rather than whole milk due to the
presence of fat in whole milk. The absence of fat in the powdered non-fat milk will allow an
easier isolation of casein rather than a fat-filled milk that would be a hindrance in isolation
casein. Warm distilled water will allow the non-fat milk to dissolve faster however it must be
noted not to exceed a temperature of 55˚C. Beyond this temperature, the other proteins such as
lactalbumins in the milk will become denatured. Denatured globular proteins have their tertiary
folds untangled and disorganized. These untangled proteins will eventually coagulate to form a
solid mass. (Caret, Denniston, Topping, 2004) Coagulated lactalbumins in the solution will
Rather than the use of heat, altering the pH allows for the isolation and coagulation of
casein. “Proteins normally have charged amino side chains on their surfaces that undergo
favorable polar interactions with the surrounding water.” (Parson, Vance, Zubay, 1995, pg 119)
At a certain pH called the isoelectric pH, the charges at the amino side chains of a protein are
neutral. Due to the neutral charge, each individual protein molecule cease to repel each other
thus they aggregate to form a coagulation which is insoluble in the solution. Since the milk
solution has a pH of 6.11, acetic acid was used to lower the pH to the isoelectric point of casein.
The isoelectric point of casein is 4.6. A dilute solution of acetic acid was added dropwise to
reach the isoelectric point of casein. 10% Acetic acid must be added drop wise to be able to
carefully monitor the pH. Also a sudden addition of acetic acid might make the solution have a
pH lower than 4.6. This will influence the casein to dissolve back into the solution since it will
After the isoelectric precipitation of casein, the casein was dried thoroughly to remove
any impurities. The weight of the isolated casein was measured and the % yield was computed
for:
Hydrolysis of the isolated casein was done via alkaline hydrolysis. Alkaline hydrolysis is
the use of a strong base as a means to destroy the peptide bonds between amino acids in the
casein. 2.0 grams of Ba(OH)2 was utilized as the strong base in the hydrolysis of casein.
Ba(OH)2, compared to other strong bases such as NaOH, is preferred due to to it being easily
I II
I
Fig. I & II. Appearance of protein isolate before (I) and after (II) autoclaving
Before autoclaving, the appearance of the casein isolate was a whitish yellow precipitate
immersed in a turbid solution while after autoclaving an orange solution with a only a few traces
of white precipitate were evident. This signifies that hydrolysis occurred since the casein isolate
was broken down into free amino acids (which are not visible in the solution). Alkaline
hydrolysis has its own disadvantages. Partial or complete destruction of amino acids such as
arginine, cystine, serine and threonine. Alkaline hydrolysis also causes racemization of the
remaining amino acids. During the experimentation, alkaline hydrolysis was also accompanied
by autoclaving. Pressure and heat from autoclaving speed up the process of hydrolysis of amino
acids.
Neutralization, following hydrolysis, was done to be able to use the hydrolyzate for the
color reactions test. In order for color tests such as ninhydrin test to give the expected results,
these tests require the casein hydrolyzate to be of neutral pH. In the process of neutralization,
H2SO4 when reacted with Ba(OH)2 will form a precipitate (barium sulfate) which is insoluble to
the solution and can be filtered off easily. Thus other strong acids or bases such as HCl and
The percent yield of casein from the non-fat milk could be further maximized if the
following errors were not committed: Error due to exceeding the isoelectric pH, error due to
heating the non-fat milk solution over 55˚C, and error due to contamination and spillages.
Conclusion
Casein coagulates or precipitates when the pH of the solution is equal to the isoelectric
pH of casein. A percent yield casein of 66.44% was obtained. Alkaline hydrolysis, accompanied
with autoclaving, breaks down the protein isolate into amino acids. However alkaline hydrolysis
has its disadvantages in which it destroys some amino acids and triggers racemization. H 2SO4
and Ba(OH)2 are suitable reagents in hydrolysis and neutralization of casein hydrozylate since it
References
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Denniston, K. J., Topping, J. J., & Caret, R. L. (2004). General, organic, and biochemistry.
Pavia, D. L., Lampman, G. M., & Kriz, G. S. (1976). Introduction to organic laboratory
http://drinc.ucdavis.edu/dairychem2_new.htm
Seager, S. L., & Slabaugh, M. R. (2010). Organic and biochemistry for today (7th ed.). Pacific
Zubay, G. L., Parson, W. W., & Vance, D. E. (1995). Principles of biochemistry. Dubuque, IA:
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