The peculiarities 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=20mA/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=29,5°C. 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.