Comparison of Electrochemical and Chemical Acidification of Skim Milk |
| |
| Authors: | L Bazinet F Lamarche D Ippersiel C Gendron B Mahdavi J Amiot |
| |
| Affiliation: | Authors Bazinet, Lamarche, Ippersiel and Gendron are affiliated with the Agriculture and Agri-Food Canada, Food Research and Development Centre 3600 Blvd. Casavant Ouest, St., Hyacinthe, Quebec, Canada, J2S 8E3. Author Amiot is affiliated with the Centre de Recherche en Sciences et Technologie du Lait (STELA), PavillonPaul-Comtois, UniversitéLaval, St.e-Foy, Quebec, Canada, G1K 7P4. Author Mahadavi is affiliated with the Laboratoires des Technologies Électrochimiques et des Électrotechnologies d'Hydro-Québec, 600 Avenue de la Montagne, Shawinigan, Quebec, Canada, G9N 7N5. Direct inquiries to author Lamarche (Email: ). |
| |
| Abstract: | The purpose of this study was to compare chemical and electrochemical acidification, in order to identify differences between the two acidification procedures. The results reveal differences in the acidification profiles obtained with the two methods. Whereas chemical acidification showed a salting‐in effect from addition of salts, bipolar‐membrane electroacidification (BMEA) removes salts through electrochemical demineralization, favoring protein precipitation. Hence, at pH 4.6, all the caseins were precipitated by BMEA, while some were not yet precipitated by chemical acidification. Nevertheless, the chemical composition and the casein fraction composition of the isolates were the same for both chemical and electrochemical acidification. |
| |
| Keywords: | electroacidification bipolar membrane casein chemical acidification isolate |
|
|
