Aspects of protein aggregation at the electroactivation of whey

Abstract

The research on protein fractionation at the electroactivation of whey requires to understand the mechanisms of protein aggregation and the recovery of protein mineral concentrates (PMCs). Protein aggregation occurs upon the activation of sulfhydryl groups -SH, through the interaction of S-S bonds where proteins of different molecular weights are involved and contribute to the formation of high-molecular protein compounds as the sulfhydryl groups are activated from the surface of the globule to the interior of the globule, causing unfolding of the globules. Protein globules, which form the colloidal phase of whey, during electroactivation is deteriorated, characterized by the transition of aquacomplexes into hydrocomplexes, confirmed by the increase of the pH values and the decrease of the redox-potential. The pH values increase in the cathode cell and the whey proteins respectively pass through the isoelectric point pI, causing their sedimentation. The electroactivation of different types of whey, allows the electrofractionation of serum proteins, and the recovery of PMC with predetermined protein content depending on the processing regimes, geometrical and technical parameters of the electrolyzers. The extraction of the protein fractions is carried out simultaneously with the isomerization of lactose to lactulose.