explain the principle behind the isolation of casein from milk and glutens from flour?

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explain the principle behind the isolation of casein from milk and glutens from flour?

protein isolation

2007-01-17 15:03:11 · 1 answers · asked by Anonymous in Science & Mathematics ➔ Chemistry

1 answers

The principle of casein isolation from milk is acid precipitation. Increasing acidity slightly causes denaturing of protein, and the 'curds' can be separated.

No clue on the isolation of gluten from flour, sorry.

2007-01-17 15:39:04 · answer #1 · answered by teachbio 5 · 0⤊ 0⤋