Abstract
Electrodialysis with a bipolar membrane coupled to an ultrafiltration module (EDBM-UF) is a hybrid technology recently developed as an ecofriendly alternative to chemical acidification to produce casein and caseinate from skim milk. In this study, the composition and functional properties of casein and caseinate obtained by chemical acidification/basification and by the EDBM-UF method from winter and summer milks were analyzed and compared. Results show that the emulsifying properties, solubility, water holding, and gelling capacities are equivalent between casein and caseinate from both methods. However, the foaming properties of EDBM-UF ingredients were improved, and casein was less hygroscopic. Additionally, the season of milk influenced certain functional properties, such as water-holding capacity and hygroscopicity. Therefore, these results allow concluding that EDBM-UF ingredients have equivalent or higher functionality than chemically produced ingredients, and that the EDBM-UF process would be a more eco-efficient alternative to the chemical one.
Highlights
electrodialysis with bipolar membrane coupled to ultrafiltration (EDBM-UF) caseinate had 1.9 times higher foaming capacity compared to the chemical one for both milk seasons
This study analyzed for the first time the functional properties of casein and caseinate produced by the hybrid EDBM-UF process
The results showed that most of the functional properties of EDBM-UF ingredients were equivalent to those produced by conventional chemical acidification/basification; some of them were even superior
Summary
Casein has attracted wide interest due to its nutritional value and functional properties [1,2]. This major milk protein is the dietary protein having excellent nutritional quality due to its ability to meet the needs of essential amino acids and high digestibility [3]. This protein is a great source of bioactive peptide precursors [4]. Sodium caseinate is the most commonly used casein-based ingredient [5] This ingredient is a soluble form of casein obtained via the neutralization of acid casein by NaOH. This soluble form increases its potential applications as a food ingredient, notably in baking products, pastry, and dairy products [2]
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