Effect of KCl and Soy Protein Concentrations on the Performance of Bipolar Membrane Electroacidification

Journal of Agricultural and Food Chemistry

Volumn 45, Issue 7, 1997, Pages 2419-2425

  Bazinet, Laurent ^a,b   Lamarche, François ^a   Labrecque, Raynald ^b   Ippersiel, Denis ^a  

^a FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^b HYDRO QUÉBEC   (Canada)

Author keywords

Bipolar membrane; Electroacidification; KCl; Protein; Soybean

Indexed keywords

GLYCINE MAX;

EID: 0000344551     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf970004w     Document Type: Article

References (33)

1. AOAC International. Methods 942.05 and 945.39. In Official Methods of Analysis, 16th ed.; Cunniff, P, Ed.; AOAC: Washington, DC, 1995.
2. Audinos, R.; Roson, J. P.; Jouret, C. Application de l'Électrodialyse à l'Élimination de certains Composants du Jus de Raisin et du Vin (Application of electrodialysis to the removal of certain components of grape juice and wine). Connaiss. Vigne Vin 1979, 13 (3), 229-239.
3. Audinos, R.; Lurton, L.; Moutounet, M. Advantage of Electrodialysis to Produce Sweetening Products from Grape. Sciences Aliments 1985, 5, 619-637.
4. Bazinet, L.; Lamarche, F.; Labrecque, R.; Toupin, R.; Boulet, M.; Ippersiel, D. Systematic Study on the Preparation of a Food Grade Soyabean Protein. Report for the Canadian Electricity Association No. 9326 U 987; Research and Development: Montréal, May 1996.
5. Bazinet, L.; Lamarche, F.; Boulet, M.; Amiot, J. Combined Effect of pH and Temperature during Electroreduction of Whey Proteins. J. Agric. Food Chem. 1997, 45 (1), 101-107.
6. Bogracheva, T. Ya.; Braudo, E. E.; Tolstoguzov, V. B. Emulsifying Properties of Soybean Globulins and their Variation with Addition of some Inorganic Salts. Food Hydrocolloids 1990, 4 (1), 1-18.
7. Bradford, M. M. A Rapid and Sensitive Method for the Quantitation of Microgram Quantities of Protein Utilizing the Principle of Protein-Dye Binding. Anal. Biochem. 1976, 72, 248-254.
8. Brun, J. P. Électrodialyse. In Procédés de Séparation par Membrane: Transport, Techniques membranaires et Applications; Masson: Paris, 1989.
9. Chaput, M. Le Lactose, Extraction et Hydrolyse et Déminéralisation du Lactosérum (Lactose, Extraction and Hydrolysis and Demineralization of whey). Rev. Lait Fr. 1979, 372, 23-26.
10. Cheftel, J. C.; Cuq, J. L.; Lorient, D. Amino-Acids, Peptides and Proteins. In Food Chemistry, 2nd ed., revised and expanded; Fennema, O. R., Ed.; Dekker: New York, 1985.
11. Fisher, R. R.; Glatz, C. E.; Murphy, P. A. Effects of Mixing during Acid Addition on Fractionally Precipitated Protein. Biotechnol. Bioeng. 1986, 28, 1056-1063.
12. Gardais, D. Les Procédés Électriques de Traitement des Rejets Industriels: Électrodialyse. In Environnement et Électricité; Electra, Ed.; Doppee Diffusion: Avon, France, 1990.
13. Houldsworth, D. W. Demineralization of Whey by Means of Ion Exchange and Electrodialysis. J. Soc. Dairy Technol. 1980, 33 (2), 45-51.
14. Janson, H. V.; Lewis, M. J. Electrochemical Coagulation of Whey Protein. J. Soc. Dairy Technol. 1994, 47 (3), 87-90.
15. Kilara, A.; Sharkasi, T. Y. Effects of Temperature on Food Proteins and its Implications on Functional Properties. CRC Crit. Rev. Food Sci. Nutr. 1986, 23, 323-395.
16. Kinsella, J. E.; Damodaran, S.; German, B. Physicochemical and Functional Properties of Oilseed Proteins with Emphasis on Soya Proteins. In New Protein Foods; Altschul, A. M., Wilcke, H. L. Eds.; Academic Press: London, 1985; Vol. 5.
17. Klein, E.; Ward, A. R.; Lacey, E. R. Membrane Processes-Dialysis and Electrodialysis. In Handbook of Separated Process Technology; Rousseau, W. R., Ed.; William Hence: New York, 1987.
18. Labrecque, R.; Théorèt, A.; Lamarche, F.; Boulet, M. Application of Electrodialysis for the Extraction of Cytoplasmic Leaf Proteins from Alfalfa. In Electrochemical techniques for a cleaner environment; Weinberg, N., Genders, D. Eds.; The Electrosynthesis Company: East Amherst, NY, 1990.
19. Lamarche, F.; Boulet, M. Électrodialyse et Alimentation: le Courant Passe (Electrodialysis and Food: There is a connection). Alimentech, Agri-Food and Agriculture Canada. 1992, 5(3), 14-15.
20. Lopez Leiva, M. H. The Use of Electrodialysis in Food Processing. Part I: Some Theoretical Concepts. Lebensm. Wiss. Technol. 1988a, 21 (3), 119-125.
21. Lopez Leiva, M. H. The Use of Electrodialysis in Food Processing. Part II: Review of Practical Applications. Lebensm. Wiss. Technol. 1988b, 21 (4), 177-182.
22. Mani, K. N. Electrodialysis water splitting technology. J. Membrane Sci. 1991, 58, 117-138.
23. Mishra, A. K.; Bhattacharya, P. K. Alkaline Black Liquor Treatment by Batch Electrodialysis. Can. J. Chem. Eng. 1984, 62 (10), 723-727.
24. Pearson, A. M. Soy proteins. In Developments in Food Proteins-2; Hudson, B. J. F., Ed.; Applied Science Publishers: London, 1983.
25. Pérez, A.; Andrés, L. J.; Alvarez, R.; Coca, J. Electrodialysis of Whey Permeates and Retentates Obtained by Ultrafiltration. J. Food Process Eng. 1994, 17, 177-190.
26. Prakash, V.; Narasinga Rao, M. S. Hydrogen Ion Equilibria of α-Globulin from Sesamum indicum L. J. Agric. Food Chem. 1990, 38, 612-615.
27. SAS Institute Inc. In SAS/Stat User's Guide, version 6, 4th ed.; SAS Institute: Cary, NC, 1989; Vol. 2, 846 pp.
28. Shen, J. Solubility Profile, Intrinsic Viscosity, and Optical Rotation Studies of Acid Precipitated Soy Protein and of Commercial Soy Isolate. J. Agric. Food Chem. 1976, 24 (4), 784-788.
29. Thanh, V. H.; Shibasaki, K. Major Proteins of Soybean Seeds. A Atraightforward Fractionation and their Characterization. J. Agric. Food Chem. 1976, 24 (6), 1117-1121.
30. Tronc, J.-S.; Lamarche, F.; Makhlouf, J. Enzymatic Browning Inhibition in Cloudy Apple Juice by Electrodialysis. J. Food Sci. 1997, in press.
31. Visser, A.; Thomas, A. Review: Soya Protein Products - Their Processing, Functionality, and Application Aspects. Foods Rev. Int. 1987, 3.
32. Waggle, D. H.; Kolar, C. W. In Soy Protein and Human Nutrition; Wickle, H. L., Hopkins, D. T., Waggle, D. H., Eds.; Academic Press: New York, 1979.
33. Wolf, W. J.; Cowan, J. C. In Soybean as Food Source, 2nd ed.; CRC Press: Cleveland, OH, 1975.