RESUMO
Selective precipitation is a common method for the isolation of ß-casein, using the different calcium sensitivities of the individual caseins and the selective solubility of ß-casein at a low temperature. In previous studies, it has been indicated that the ß-casein yield depends on the physicochemical characteristics of the casein raw material used for fractionation. The objective of this study was to evaluate and compare the solubility of α(S)- and ß-casein in solutions of micellar casein, sodium caseinate, and calcium caseinate as a function of pH and temperature. Additionally, the solubility of isolated α(S)- and ß-casein fractions in demineralized water, ultrafiltration permeate, and a calcium-depleted milk salt solution was investigated depending on the pH and temperature. Furthermore, micellar casein, sodium caseinate, and calcium caseinate were subjected to a calcium chloride-precipitation process to determine the solubility of α(S)- and ß-casein in calcium chloride precipitate, which is produced during selective precipitation, as a function of temperature and pH. Generally, the temperature had only a marginal influence on the α(S)-casein solubility compared with the ß-casein solubility, whereas the solubility was shown to be strongly influenced by the pH. Our results suggest that the yield of ß-casein obtained during isolation by means of selective precipitation may be a result of the solubility characteristics of α(S)- and ß-casein in calcium chloride precipitate. Manufacturers may consider a simple solubility experiment before the ß-casein isolation process by means of selective precipitation to predict ß-casein yield.