when casein is hydrolysed how many amino acids would you expect to obtain?? how would you show the number of proteins present in th laboratory?
With help of the hydrolyses we can get such amino acids, as glikkokol, alanine, valine, leucine, serine, cysteine, phenylalanine, tyrosine, tryptophan, aspartic acid, glutamic acid, arginine, lysine, histidine, proline, hydroxyproline. Treatment with hydrochloric acid hydrolyzes the protein into primarily free amino acids with some short peptide fragments. Tryptophan and vitamins present in the casein are destroyed by the acid hydrolysis. 80% of milk protein casein accounted for. This protein has acidic properties and is in the milk in soluble form of calcium salt. Upon acidification of casein precipitates out in the form of white powdery flakes which can easily be separated by filtration.