The present invention relates to a novel method for dissolving proteins which are not readily soluble in aqueous buffer at specific range of pH. Application of heat· or great change in pH, cause disruptions and loss of properties of the protein, as revealed by more bands, tailing and smear in gel electrophoresis. We propose a simple method which maintains the properties of casein and also keeps. it dissolved in a wide range of pH. Casein and its hydrolysates have been dissolved in Phosphate buffered saline (PBS) and its pH brought down. An alkaline PBS is made by dissolving PBS in alkaline base. Then· casein or casein hydrolysates powder is added to the buffer. The solution. is heated gently and stirred with a glass rod at regular intervals. The sample is then brought to ambient temperature and pH is brought down .bY using acid. While bringing down the pH, care is taken that there proper mixing and there is on accumulation of acid at one single point.
