Comparison of chemical and bipolar-membrane electrochemical acidification for precipitation of soybean proteins

被引：22

作者：

Bazinet, L ^{[1
]}

Lamarche, F ^{[1
]}

Ippersiel, D ^{[1
]}

机构：

[1] Agr & Agri Food Canada, Ctr Food Res & Dev, St Hyacinthe, PQ J2S 8E3, Canada

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1998年 / 46卷 / 05期

关键词：

chemical acidification; electrochemical acidification; bipolar membrane; protein; soya;

D O I：

10.1021/jf970757i

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

We compared chemical and electrochemical acidification in precipitation of soybean proteins, to identify the elements differentiating the two acidification procedures. Chemical acidification and electro-acidification procedures result in differences in 11S precipitation profiles, which would be the consequence of a different solubilization profile of this fraction. At pH 6.0, less of the 11S fraction is precipitated by electro-acidification than by chemical acidification. The conductivity, and consequently the ash content, of the electro-acidified protein solution is decreased while that of the chemically acidified protein solution is increased, depending on the normality of the added HCl.

引用

页码：2013 / 2019

页数：7

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