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 prec...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2004-04, Vol.52 (7), p.1980-1984
Hauptverfasser:	Bazinet, Laurent, Ippersiel, Denis, Mahdavi, Behzad
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Chemical Fractionation - methods Chemical Precipitation Electric Conductivity Electricity Electrochemistry Food industries Fundamental and applied biological sciences. Psychology Hydrogen-Ion Concentration Milk and cheese industries. Ice creams Milk Proteins - chemistry Milk Proteins - isolation & purification Solubility Solutions Whey Proteins
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