title: Effects of type of added salt and ionic strength on physicochemical and functional properties of casein isolates produced by electroacidification.
abstract: A procedure developed for soybean protein precipitation which was based on electrodialysis was tested for the production of acid casein from reconstituted skim milk. In a previous paper, the performance of bipolar membrane electroacidification (BMEA) was evaluated under different conditions of ionic strength (micro(added) = 0, 0.25, 0.5, or 1.0 M) and added salt (CaCl(2), NaCl, or KCl) (1). The aim of this study, which is the complement of the work on evaluation of BMEA performance, was to evaluate the functionality of the protein isolates produced by BMEA and to compare the BMEA isolates to commercial isolates and an isolate produced by chemical acidification. It was not possible to show differences between the functional properties of isolates produced by BMEA, except at 1 M CaCl(2) micro(added), due to the variability of the isolates. However, the results showed that it is possible to obtain isolates similar to commercial isolates and that the addition of salt during the process does not induce variations in functional properties. From results on mineral concentrations, it appeared that the addition of monovalent cations did not influence the retention of monovalent or divalent cations in the BMEA isolates, while addition of divalent cations (CaCl(2)) influenced the retention of magnesium. According to previous results on evaluation of BMEA performances under different conditions of ionic strength and added salt, the difference observed for the BMEA isolate produced at 1.0 M CaCl(2) was confirmed.
authors.affiliation: Centre de Recherche et de Développement sur les Aliments, Agriculture et Agro-Alimentaire Canada, 3600 Boulevard Casavant Ouest, St. Hyacinthe, Québec, Canada J2S 8E3. laurent.bazinet@aln.ulaval.ca
authors.forename: Laurent
authors.initials: L
authors.lastname: Bazinet
authors.forename: Christine
authors.initials: C
authors.lastname: Gendron
authors.forename: Denis
authors.initials: D
authors.lastname: Ippersiel
authors.forename: Josée
authors.initials: J
authors.lastname: René-Paradis
authors.forename: Claudia
authors.initials: C
authors.lastname: Tétreault
authors.forename: Jocelyne
authors.initials: J
authors.lastname: Beaudry
authors.forename: Michel
authors.initials: M
authors.lastname: Britten
authors.forename: Behzad
authors.initials: B
authors.lastname: Mahdavi
authors.forename: Jean
authors.initials: J
authors.lastname: Amiot
authors.forename: François
authors.initials: F
authors.lastname: Lamarche
mesh_terms: D002118:Calcium / Q000032:analysis; D002122:Calcium Chloride / Q000494:pharmacology; D002364:Caseins / Q000032:analysis / Q000737:chemistry* / Q000302:isolation & purification*; D002413:Cations, Divalent; D002414:Cations, Monovalent; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D004563:Electrochemistry; D006863:Hydrogen-Ion Concentration; D007785:Lactose / Q000032:analysis; D008274:Magnesium / Q000032:analysis / Q000737:chemistry; D009994:Osmolar Concentration; D010316:Particle Size; D011188:Potassium / Q000032:analysis; D011189:Potassium Chloride / Q000494:pharmacology; D011506:Proteins / Q000032:analysis; D012964:Sodium / Q000032:analysis; D012965:Sodium Chloride / Q000494:pharmacology; D012995:Solubility; D014783:Viscosity
chemical_list: D002364:Caseins; D002413:Cations, Divalent; D002414:Cations, Monovalent; D011506:Proteins; D012965:Sodium Chloride; D011189:Potassium Chloride; D012964:Sodium; D008274:Magnesium; D007785:Lactose; D002122:Calcium Chloride; D011188:Potassium; D002118:Calcium