Effect of Sodium Chloride on the Solubility of Caseins

Journal of Dairy Science

Volumn 77, Issue 5, 1994, Pages 1216-1222

  Strange, E D ^a   Van Hekken, D L ^a   Holsinger, V H ^a  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

casein; salt; solubility

Indexed keywords

EID: 21344496774     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(94)77060-0     Document Type: Article

References (18)

1. Removal of phosphate groups from casein with potato acid phosphatase
2. Studies on the binding of small ions in protein solutions with the use of membrane electrodes. VII. The binding of the alkali-metal ions in solutions of phosphoproteins
3. s1- and β-casein fractions: effects of chemical glycosylation
4. Covalent binding of glycosyl residues to bovine casein: effects on solubility and viscosity
5. Physical equilibria: proteins
6. Caseins
7. s1-casein with small ions
8. Physicochemical and dynamic properties of caseins modified by chemical phos-phorylation
9. s/κ- or β-rich casein fractions
10. Binding of calcium ion to bovine β-casein
11. The search for standardized methods for assessing protein functionality
12. Effects of salts on the solubility of casein and paracasein
13. Qualitative and quantitative determination of caseins with reverse-phase and anion exchange HPLC
14. Method for the colorimetric determination of phosphorus
15. DEAE-cellulose-urea chro-matography of casein in the presence of 2-mercaptoethanol