Electroactivation emerging method of processing of whey with high protein content

Abstract

Electroactivation is an emerging method of non-residual processing of secondary dairy products, namely, whey with high protein content, which presents one of the directions that describe the treatment of whey with different initial protein content and the extraction of serum proteins into protein mineral concentrates. The treatment of whey with high protein content was carried out in different electrolyzers with different ratios of the processed whey volume to the electrode/cathode surface and different geometric shapes, different distances between the electrodes and the membrane, which influences the specific energy consumption per unit volume. The main objective of the work was the maximum extraction of whey proteins in protein mineral concentrates and the simultaneous isomerization of lactose into lactulose at low energy consumption and the exclusion of "dead"/inefficient areas for the electroactivation of whey in different diaphragm electrolyzers. The mechanisms of whey protein extraction depending on pH and redox potential values upon electrochemical activation of whey with high protein content are presented.