ISSN 2285-5750, ISSN CD-ROM 2285-5769, ISSN-L 2285-5750, ISSN Online: 2393 – 2260
 

THE PECULARITIES OF AMINO ACID MIGRATION IN PROTEIN MINERAL CONCENTRATES UNDER THE INFLUENCE OF DIFFERENT pH AND TEMPERATURE VALUES DURING ELECTRO-ACTIVATION OF WHEY

Published in Scientific Papers. Series D. Animal Science, Vol. LXIII, Issue 1
Written by Elvira VRABIE, Irina PALADII, Catalina SPRINCEAN, Valeria VRABIE

It was investigated the influence of pH and temperature under the degree of isolation of free amino acids in the protein mineral concentrates (PMCs) obtained as a result of processing of whey after the manufacture of the granulated cottage cheese “Grauncior” (company JLC) at membrane electrolyzer EDP-4 at current density j = 10 mA/cm2 and j = 20 mA/cm2. The highest degree of extraction of free, especially essential amino acids is recorded in the PMCs during electro-activation at current density j = 20 mA/cm2, at 10 min of processing, when pH = 11.6 and t = 29.5ºC. The level of migration of each essential amino acid in the PMCs is varying in dependence on the time of electrophysical processing, on the current density, pH and temperature values.

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© 2019 SCIENTIFIC PAPERS. SERIES D. ANIMAL SCIENCE. To be cited: SCIENTIFIC PAPERS. SERIES D. ANIMAL SCIENCE.

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