DOI: 10.1085/jgp.11.3.239
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Abstract: In a preceding investigation (1) upon certain properties of paracasein, we attempted to identify paracasein by physicochemical means.Paracaseins were prepared by coagulating milk by means of rennin or pepsin preparations, puri/ying the resulting paracasein in the same way as was done in the case of casein (2). Such preparations, free from any proteolytic enzyme, were then tested for their solubility in water and for their solubility in dilute NaOH solutions at two temperatures. It was found that although parac… Show more

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