Effects of type of added salt and ionic strength on physicochemical and functional properties of casein isolates produced by electroacidification

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 23, 2002, Pages 6875-6881

  Bazinet, Laurent ^a   Gendron, Christine ^a   Ippersiel, Denis ^a   René Paradis, Josée ^a   Tétreault, Claudia ^a,b   Beaudry, Jocelyne ^b   Britten, Michel ^a   Mahdavi, Behzad ^b   Amiot, Jean ^c   Lamarche, François ^a  

^a AGRICULTURE AND AGRI FOOD CANADA   (Canada)

^b Laboratoires des Technologies Electrochimiques et des Electrotechnologies d'Hydro   (Canada)

^c UNIVERSITÉ LAVAL   (Canada)

Author keywords

Bipolar membrane; Casein; Electrochemical acidification; Functional properties; Ionic strength; Physicochemical composition; Salt

Indexed keywords

CALCIUM; CALCIUM CHLORIDE; CASEIN; DIVALENT CATION; LACTOSE; MAGNESIUM; MONOVALENT CATION; POTASSIUM; POTASSIUM CHLORIDE; PROTEIN; SODIUM; SODIUM CHLORIDE; SOYBEAN PROTEIN;

ACIDIFICATION; ARTICLE; CHEMICAL COMPOSITION; CHEMISTRY; COMPARATIVE STUDY; CONCENTRATION (PARAMETERS); ELECTROCHEMISTRY; ELECTRODIALYSIS; IONIC STRENGTH; ISOLATION AND PURIFICATION; MOISTURE; OSMOLARITY; PARTICLE SIZE; PH; PHYSICAL CHEMISTRY; PRECIPITATION; PROTEIN ISOLATION; REACTION ANALYSIS; SOLUBILITY; VISCOSITY;

CALCIUM; CALCIUM CHLORIDE; CASEINS; CATIONS, DIVALENT; CATIONS, MONOVALENT; CHEMISTRY, PHYSICAL; ELECTROCHEMISTRY; HYDROGEN-ION CONCENTRATION; LACTOSE; MAGNESIUM; OSMOLAR CONCENTRATION; PARTICLE SIZE; POTASSIUM; POTASSIUM CHLORIDE; PROTEINS; SODIUM; SODIUM CHLORIDE; SOLUBILITY; VISCOSITY;

GLYCINE MAX;

EID: 18644369088     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf025650w     Document Type: Article

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