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J Dairy Sci. 2018 Aug;101(8):7002-7012. doi: 10.3168/jds.2017-14005. Epub 2018 May 10.

Production of calcium- and magnesium-enriched caseins and caseinates by an ecofriendly technology.

Author information

1
Institute of Nutrition and Functional Foods, Dairy Research Center (STELA) and Department of Food Sciences, Québec, QC, Canada G1V0A6; Laboratoire de Transformation Alimentaire et Procédés ElectroMembranaires (LTAPEM, Laboratory of Food Processing and ElectroMembrane Processes), Université Laval, Québec, QC, Canada G1V0A6.
2
Institute of Nutrition and Functional Foods, Dairy Research Center (STELA) and Department of Food Sciences, Québec, QC, Canada G1V0A6; Laboratoire de Transformation Alimentaire et Procédés ElectroMembranaires (LTAPEM, Laboratory of Food Processing and ElectroMembrane Processes), Université Laval, Québec, QC, Canada G1V0A6. Electronic address: Laurent.Bazinet@fsaa.ulaval.ca.

Abstract

Finding new environmentally friendly ways of producing proteins has never been of such critical public interest, both to meet consumers' needs and to preserve the environment. Milk proteins are among the most attractive protein types due to their high nutritional value and attractive functional properties. In this work, the separation of caseins by conventional chemical acidification was compared with electrodialysis with bipolar membrane coupled to an ultrafiltration module (EDBM-UF), a green process that allows the precipitation of caseins by H+ generated in situ by the bipolar membrane and, simultaneously, the production of a separated NaOH stream from OH- electrogenerated by the bipolar membrane. Caseinate production using this NaOH stream by-product and the quantity of NaOH needed to produce caseinates from both methods were also investigated. Hence, the purity and composition of caseins and caseinates were compared in terms of protein, ash, and lactose contents as well as mineral composition. The results showed for the first time that caseinates can be produced by solubilizing caseins with NaOH stream from the EDBM process. Furthermore, the caseins and caseinates produced by EDBM-UF were equivalent in terms of lactose and protein contents to their respective caseins and caseinates that were chemically produced but presented slightly lower sodium content and 3 to 4 times higher magnesium and calcium contents. The fact that calcium and magnesium are likely bound to milk caseins would ensure their favorable absorbability. These caseins or caseinates from the new EDBM-UF process could be suitable as an improved protein-based calcium or magnesium supplement, both for their enhanced nutritional quality and because they are produced by a "green" process.

KEYWORDS:

bipolar membrane electrodialysis; calcium-enriched ingredients; caseinates; caseins; ultrafiltration

PMID:
29753479
DOI:
10.3168/jds.2017-14005
[Indexed for MEDLINE]
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