The pecularities of amino acid migration in protein mineral concentrates under the influence of different pH and temperature values during electro-activation of whey

Abstract

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.