Acid Hydrolysis of Casein

Paul Benjomin G. Agregado, Maria Kristene D. Alba, Ana Kristiana Louise A. Banzon, Rovileen M. Barroquia, Margaret Eve L. Bartolome Group 1 2FPharmacy Biochemistry Laboratory

Abstract The objective is to perform acid hydrolysis on the isolated proteins and enumerate the advantages and disadvantages of acid hydrolysis. We added 5mL 6M HCl to 0.5g of the isolated casein in a hard glass test tube. It turned black after autoclaving for 5 hours. We added 10mL distilled water and transferred it to a beaker. We neutralized it by adding 1M NaOH and is ready to use as a sample for characterization tests and chromatography.

Introduction Casein is the name for a family of related phosphoprotein proteins ( S1, S2, , ). These proteins are commonly found in mammalian milk, making up 80% of the proteins in cow milk and between 20% and 45% of the proteins in human milk. Bacteria need proteins as their source for essential amino acids.Proteins are large molecules that cannot be brought directly into thebacterial cell.They need to be degraded into their component parts. Casein is a milk protein. Casease is the enzyme that will break down

casein. Casein is broken down in to peptides then into amino acids. The 20 amino acids commonly found as hydrolysis products of proteins contain an -carboxyl group, an -amino group, and a distinctive R group substituted on the -carbon atom. Hydrolysis of the protein and analysis of the products are done to obtain information about their compositions. Hydrolysis can be carried out by treating the protein acid.

Methodology To begin the experiment, all materials to be used were prepared. We need casein, 6M HCl, 4M NaOH, 1M HCl, 1MNaOH. We then added 5mL 6M HCl to 0.5g of the isolated casein in a hard glass test tube. We used cotton as a stopper to the tube, autoclaved it at 15psi for 5 hours. We added 10mL distilled water and transferred it to a beaker. We neutralized the mixture as a sample for characterization tests and and chromatography.

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Results and Discussion By the end of the experiment, we had collected the mixture and used it as a sample for the other experiments. Its appearance was black liquid.

References
Brown, T., LeMay, H, E & et al (2009). Chemistry: The Central Science 11th edition. Pearson Education South Asia PTE, LTD.(Philippine Representative