Bipolar membrane electroacidification of demineralized skim milk

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 6, 2001, Pages 2812-2818

  Bazinet, L ^a   Ippersiel, D ^a   Gendron, C ^a   Rene Paradis J ^a   Tetrault C ^b   Beaudry, J ^b   Britten, M ^a   Mahdavi, B ^b   Amiot, J ^c   Lamarche, F ^a  

^a AGRICULTURE AND AGRI FOOD CANADA   (Canada)

^b UNIVERSITÉ LAVAL   (Canada)

^c HYDRO QUÉBEC   (Canada)

Author keywords

Casein isolate; Electrochemical acidification; Electrodialysis demineralization; Functional properties; Precipitation kinetic

Indexed keywords

CALCIUM; CASEIN; LACTOSE; MAGNESIUM; MILK; MINERAL; POTASSIUM; PROTEIN; SODIUM;

ACIDIFICATION; ARTICLE; CHEMICAL COMPOSITION; DEMINERALIZATION; ELECTRODIALYSIS; ENERGY CONSUMPTION; MEMBRANE; PHYSICAL CHEMISTRY;

EID: 0034847019     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf000982r     Document Type: Article

References (28)

1. Utilization of milk components: Case in
2. Caseins and caseinates: Manufacture
3. Bipolar membrane electroacidification to produce bovine milk casein isolate
4. Recovery of magnesium and protein from soy tofu whey by electrodialytic configurations
5. Effect of number of bipolar membranes and temperature on the performance of bipolar membrane electroacidification
6. Recovery of sodium citrate from aqueous solutions by electrodialysis
7. Electrodialysis of whey permeates and retentates obtained by ultrafiltration
8. Simultaneous HPLC determination of organic acids, sugars and alcohols
9. Method 930-30: Ash of dried milk
10. Method 945-46: Ash of milk
11. Cationic balance in skim milk during bipolar membrane electroacidification
12. s2 genetic variants
13. Emulsifying properties of proteins: Evaluation of a turbidimetric technique
14. Interfacial properties of milk protein-stabilized emulsions as influenced by protein concentration
15. Determination of interfacial areas in emulsions using turbidimetric and droplet size data: Correction of the formula for emulsifying activity index
16. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding
17. Foaming properties of proteins; evaluation of a column aeration apparatus using ovalbumin
18. Demineralization of cheese whey and skimmed milk by electrodialysis with ion exchange membranes
19. La déminéralisation par électrodialyse du lactosérum doux de fromagerie
20. Comparison of chemical and electrochemical acidification of skim milk
21. Heat stability of milk: Role of the β-lactoglobulin in the pH-dependent dissociation of micellar κ-casein
22. Some theoretical aspects of casein washing: Part I
23. Conformational changes in casein micelles during demineralization of skimmed milk by electrodialysis with ion-exchange membranes