Effects of Type of Added Salt and Ionic Strength on Physicochemical and Functional Properties of Casein Isolates Produced by Electroacidification

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...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2002-11, Vol.50 (23), p.6875-6881
Main Authors: Bazinet, Laurent, Gendron, Christine, Ippersiel, Denis, René-Paradis, Josée, Tétreault, Claudia, Beaudry, Jocelyne, Britten, Michel, Mahdavi, Behzad, Amiot, Jean, Lamarche, François
Format: Article
Language:English
Subjects:
Calcium - analysis
Calcium Chloride - pharmacology
Caseins - analysis
Caseins - chemistry
Caseins - isolation & purification
Cations, Divalent
Cations, Monovalent
Chemical Phenomena
Chemistry, Physical
Electrochemistry
Hydrogen-Ion Concentration
Lactose - analysis
Magnesium - analysis
Magnesium - chemistry
Osmolar Concentration
Particle Size
Potassium - analysis
Potassium Chloride - pharmacology
Proteins - analysis
Sodium - analysis
Sodium Chloride - pharmacology
Solubility
Viscosity
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Summary: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 (μadded = 0, 0.25, 0.5, or 1.0 M) and added salt (CaCl2, NaCl, or KCl) ( ). 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 CaCl2 μadded, 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 (CaCl2) 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 CaCl2 was confirmed. Keywords: Electrochemical acidification; bipolar membrane; casein; salt; ionic strength; functional properties; physicochemical composition
ISSN:0021-8561
1520-5118
DOI:10.1021/jf025650w