Published in Scientific Papers. Series D. Animal Science, Vol. LXII, Issue 1
Written by Elvira VRABIE, Catalina SPRINCEAN, Irina PALADII, Valeria VRABIE
It was investigated the amino acid content in protein mineral concentrates obtained during electrophysical processing of different types of whey at membrane electrolyzer EDP-4 at current density j=10 mA/cm2 and J=20mA/cm2. It was established that the degree of amino acids isolation in the protein mineral concentrates during electrophysical processing of whey depends on the: current density, duration (time) of processing, and on the type of whey. Varying these parameters, the content of essential and functional amino acids in the protein mineral concentrates during electrophysical processing can be modeled. The maximum degree of isolation of free amino acids, especially of essential amino acids, is recorded during electro-physical processing of whey after the manufacture of the granulated cottage cheese „Grauncior” (company JLC) at current density j=20 mA/cm2 in the 10th min of processing. The most important functional amino acids such as immunoactive, sulfur containing and branched-chain amino acids have the same character of content variations in the protein mineral concentrates as essential amino acids during electrophysical processing of whey.
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