Isoelectrie caseins were prepared by four methods: (A) precipitated by acid and washed; (B) precipitated by acid and peptized three times with NI-I~OH, maximum pH 6.8; (C) same as (B) except that NaOH was used, and (D) same as C, except that peptization maximum pH was 10.5. Of special interest was the effect of preparative method on lability of sulfur in and electrophoretic propeflies of the caseins.
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Kim et al. (1972) studied this question.
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