Describe and explain sources of errors in this experiment. Provide practical suggestions for improvements. Experiment 2: Effect of pH on protein solubility Objective: To evaluate the effect of pH on the solubility of soy protein. Procedure: 2.1 Preparation of protein extracts Note: Proteins will be extracted from soy flour dispersed in water and adjusted to a range of pH values (3.5, 4.5, 5.5, 6.5, 7.5, and 8.5, respectively). Prepare a 1:15 soy flour-water mixture by adding l g soy flour to 15 ml distilled water in a 50-ml Falcon tube and vortex it to form a uniform suspension; Adjust the pH of the uniform suspension to your assigned pH with 1 N HCl or 0.l N NaOH; Vortex or swirl the mixture gently from time to time for 10 min at room temperature; Transfer l ml of the solution to a micro-centrifuge tube and centrifuge at 6500rpm for 10 min in a bench-top micro-centrifuge; **Be sure you balance your tubes Decant the supernatant into a clean tube.
Describe and explain sources of errors in this experiment. Provide practical suggestions for improvements.
Experiment 2: Effect of pH on protein solubility Objective: To evaluate the effect of pH on the solubility of soy protein.
Procedure:
2.1 Preparation of protein extracts
Note: Proteins will be extracted from soy flour dispersed in water and adjusted to a range of pH values (3.5, 4.5, 5.5, 6.5, 7.5, and 8.5, respectively).
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Prepare a 1:15 soy flour-water mixture by adding l g soy flour to 15 ml distilled water in a 50-ml Falcon tube and vortex it to form a uniform suspension;
-
Adjust the pH of the uniform suspension to your assigned pH with 1 N HCl or 0.l N NaOH;
-
Vortex or swirl the mixture gently from time to time for 10 min at room temperature;
-
Transfer l ml of the solution to a micro-centrifuge tube and centrifuge at 6500rpm for 10 min in a bench-top micro-centrifuge;
**Be sure you balance your tubes -
Decant the supernatant into a clean tube.
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