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Electrochemical coagulation of whey protein
Author(s) -
JANSON HENNO V.,
LEWIS MIKE J.
Publication year - 1994
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.1994.tb01527.x
Subject(s) - coagulation , electrochemistry , cathode , anode , whey protein , chemistry , extraction (chemistry) , compartment (ship) , chromatography , chemical engineering , electrode , engineering , psychology , oceanography , psychiatry , geology
This paper explores the possibility of using electrochemical coagulation (EC) directly to extract protein from cheese whey. Different flow configurations for EC were used. The configuration, where the solution first flows through the anode compartment and, after separation of the coagulum, flows through the cathode compartment, was most effective, giving a reduction in protein content of 73.8%. The efficiency of EC was compared to chemical coagulation. Some explanations for the high extraction rates found for the EC process are presented.