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LAB REPORT

The document outlines the objectives of isolating and purifying casein from milk and albumin from egg white, emphasizing the importance of these proteins in biochemistry and food science. It details the materials and methods used for the isolation process, along with the results indicating the yields of casein and albumin. The discussion highlights the techniques employed, such as solubility changes and centrifugation, and mentions the practical applications of the isolated proteins.

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mohasaa30
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2 views

LAB REPORT

The document outlines the objectives of isolating and purifying casein from milk and albumin from egg white, emphasizing the importance of these proteins in biochemistry and food science. It details the materials and methods used for the isolation process, along with the results indicating the yields of casein and albumin. The discussion highlights the techniques employed, such as solubility changes and centrifugation, and mentions the practical applications of the isolated proteins.

Uploaded by

mohasaa30
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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Objectives

1. To isolate and purify casein and from milk.


2. To isolate and purify albumin from egg white.

INTRODUCTION
Proteins are essential biomolecules with diverse structural
and functional roles in biological systems. Milk and eggs are
two widely consumed sources of high-quality proteins, each
containing unique protein compositions. Milk primarily
contains casein and whey proteins, while egg white is rich in
albumins. Isolating and purifying these proteins are critical
processes in biochemistry and food science for studying their
properties and applications.
Material and equipment :

PH meter 50 ml Milk
500 ml beaker 50 ml Distilled water
Thermometer 5% HCL
Magnet stirrer 95% ethanol
Centrifuge Acetone
Hot plate eggs
Watch glass NaCl solution
Filter paper ammonium sulfate
Results & Calculations :
FOR MILK:

Weight of paper = 0.522 g


Weight of paper+ Isolate(casein protein) = 2.877 g
Weight of Isolate (Casein protein)= 2.877 g - 0.522 g = 2.355g
Theoretical yield = 3.5 g

𝟐.𝟑𝟓𝟓−𝟑.𝟓
= x100% = 32.71%
𝟑.𝟓

𝟐.𝟑𝟓𝟓
= x100% =67.2
𝟑.𝟓

FOR EGG:
Weight of egg = 62.21 g
Weight of Petri dish + filter paper =35.5 g
Weight of Petri dish + filter paper + albumin:50.1 g
Weight of albumin = 14.6 g
𝒘 𝒐𝒇 𝑨𝒍𝒃𝒖𝒎𝒊𝒏 𝟏𝟒.𝟔
%Albumin = x 100% = 𝒙𝟏𝟎𝟎% = 𝟐𝟑. 𝟒%
𝒘 𝒐𝒇 𝑬𝒈𝒈 𝟔𝟐.𝟐𝟏

Discussion:
 Casein was separated based on solubility and
IEP.
 albumin solubility characteristics were
exploited using ammonium sulfate
precipitation.
 Both milk and egg protein isolations rely on
changes in solubility due to pH or ionic
strength.
 We isolate protien for many benefits such as
making protien bars and protien powder for
body builders.
 Centrifugation is crucial step for isolation of
protiens.

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