Effect of conductivity control on the separation of whey proteins by bipolar membrane electroacidification.
Since the limiting factor of the bipolar membrane electroacidification (BMEA) process at 20% WPI (whey protein isolate) was hypothesized to be the lack of mobile ion inherent to the protein solution at pH 5.0, the aim of the present work is to study the effect of the conductivity control on the precipitation behavior of whey protein. BMEA performances were evaluated by measuring electrodialytic parameters, protein kinetic precipitation, molecular profiles, and isolate chemical composition and purity. The highest protein precipitation with 10% WPI solution was obtained at pH 4.6 and at a conductivity level of 200 microS/cm maintained with many 0.4-mL additions of 1.0 M KCl (200 microS[+]), with a 46% precipitation of the total protein, beta-lg composing the main part of the precipitated protein. With a 20% WPI solution, it was possible to reach pH 4.65 with conductivity control at 350 microS/cm. However, the 27% protein precipitation was still low. The changes in viscosity as pH decreases observed at 20% WPI would decreased the final precipitation rate of beta-lg, since the viscosity of the 20% WPI dispersion was very different.
Bazinet
Laurent
L
Agriculture and Agri-Food Canada, Food Research and Development Centre, 3600 Casavant Boulevard West, St. Hyacinthe, Québec J2S 8E3, Canada. Laurent.bazinet@aln.ulaval.ca
Ippersiel
Denis
D
Mahdavi
Behzad
B
D005591:Chemical Fractionation / Q000379:methods; D011232:Chemical Precipitation; D004553:Electric Conductivity; D004560:Electricity; D004563:Electrochemistry; D006863:Hydrogen-Ion Concentration; D008894:Milk Proteins / Q000737:chemistry / Q000302:isolation & purification*; D012995:Solubility; D012996:Solutions; D000067816:Whey Proteins
D008894:Milk Proteins; D012996:Solutions; D000067816:Whey Proteins