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    Experiment No. 4 Isolation and Characterization of Protein From Milk/Soymilk

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    Lineah Untalan
    Experiment No. 4 aims to isolate and characterize proteins from milk and soymilk. Milk contains calcium and protein that are important for growth, while soymilk is a plant-based milk made from soybeans. The experiment involves isolating casein from milk by heating it to 40°C and adding acetic acid to curdle it. Protein is also isolated from soymilk by heating it and adding magnesium sulfate to coagulate the protein. Tests like the Biuret test and Xanthoproteic test are then used to identify the presence of protein in the isolates. The percentage yield of isolated protein is determined from each milk source.

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    Experiment No. 4 Isolation and Characterization of Protein From Milk/Soymilk

    Uploaded by

    Lineah Untalan
    72 views2 pages
    Experiment No. 4 aims to isolate and characterize proteins from milk and soymilk. Milk contains calcium and protein that are important for growth, while soymilk is a plant-based milk made from soybeans. The experiment involves isolating casein from milk by heating it to 40°C and adding acetic acid to curdle it. Protein is also isolated from soymilk by heating it and adding magnesium sulfate to coagulate the protein. Tests like the Biuret test and Xanthoproteic test are then used to identify the presence of protein in the isolates. The percentage yield of isolated protein is determined from each milk source.

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    Experiment No 4

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    Experiment No. 4 aims to isolate and characterize proteins from milk and soymilk. Milk contains calcium and protein that are important for growth, while soymilk is a plant-based milk made from soybeans. The experiment involves isolating casein from milk by heating it to 40°C and adding acetic acid to curdle it. Protein is also isolated from soymilk by heating it and adding magnesium sulfate to coagulate the protein. Tests like the Biuret test and Xanthoproteic test are then used to identify the presence of protein in the isolates. The percentage yield of isolated protein is determined from each milk source.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    72 views2 pages

    Experiment No. 4 Isolation and Characterization of Protein From Milk/Soymilk

    Uploaded by

    Lineah Untalan
    Experiment No. 4 aims to isolate and characterize proteins from milk and soymilk. Milk contains calcium and protein that are important for growth, while soymilk is a plant-based milk made from soybeans. The experiment involves isolating casein from milk by heating it to 40°C and adding acetic acid to curdle it. Protein is also isolated from soymilk by heating it and adding magnesium sulfate to coagulate the protein. Tests like the Biuret test and Xanthoproteic test are then used to identify the presence of protein in the isolates. The percentage yield of isolated protein is determined from each milk source.

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    Experiment No.

    4
    Isolation and Characterization of Protein from Milk/Soymilk
    I. Introduction
    Soy milk or soya milk is a plant milk produced by soaking dry soybeans and
    grinding with water. A traditional stable of asian cuisine that is caused by emulsion
    of oil, water and pectin.
    Milk is produced by mammary glands of mammals. It is the primary source of
    nutrition for young mammals due to its digestible characteristic. Milk contains
    calcium that is needed for the growth and development of bones and teeth.

    II. Objectives
    At the end of the experiment, the students should be able to:

    Isolate casein from milk


    Coagulate protein from soymilk using magnesium sulfate
    Characterize protein from milk/soymilk

    III. Materials
    50 g. milk

    1.6 g. magnesium sulfate

    100 ml. water


    Glacial acetic acid

    Mayonaisse

    HNO3
    NaOH

    Egg
    Gelatin

    95 % ethanol

    Copper Sulfate Solution

    125 ml soymilk

    Cheese

    III. Procedure:
    A. Milk
    1. Measure the mass of 250 ml beaker then add 50 g. of milk and dilute it
    with 100 ml. water.
    2. Prepare a water bath by placing 200 ml of water in a beaker. Heat the
    water bath at 40
    degrees celcius.
    3. Slowly add 10 drops of glacial acetic acid to the milk while stirring
    4. Filter the mixture to another beaker. Scrape the solid into a beaker. Add 25
    ml of 95 % ethanol from the curd.
    5. Stir the mixture for 5 minutes. Decant the liquid into another beaker

    6. Weigh the solid and determine the percentage yield.


    B. Soymilk
    1. Weigh an empty beaker and record its weight. Then add cup of soymilk
    in the beaker.
    2. Heat the beaker with soymilk and let it boil.
    3. Add 1.6 g. of magnesium sulfate to the hot soymilk and stir. Wait until the
    curds are floating.
    4. Filter the mixture into another beaker by pouring it through cheesecloth.
    5. Scrape the solid into a beaker. Add 25 ml of 95 % ethanol from a curd.
    6. Stir the mixture for about 5 minutes. Then decant the solid into another
    beaker.
    7. Weigh the solid and determine the % yield.

    C. Biuret Test
    1. Add an equal amount of NaOH to a solution of the food, mix carefully. .
    2. Add a few drops of 1% CuSO4, do not shake the mixture.
    3. a PURPLE/MAUVE COLOR is a positive result: protein is present.
    4. Repeat steps 1-3 to the other samples
    D. Xanthroproteic Test
    1. Place 2 ml of matter that will be tested to the test tube, add with 1 ml of
    strong HNO3 to the test tube.
    2. If the sample turns to Yellow; then the protein is present.
    IV. Guide Questions:
    1.) Explain why the temperature in Part A should not exceed with 40 degrees
    celcius?
    2.) What is important of adding acetic acid and ethanol in isolating protein
    from milk?
    3. ) Compare the amount of acid casein precipitated from the whole milk with
    the amount of
    soy protein coagulated from the soymilk?
    4.) What is the purpose of biuret test and xanthoproteic acid?
    V. Conclusions.

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