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Title: Influence of the whey type on composition and properties of its mineralizates
Authors: Khramtsov, A. G.
Храмцов, А. Г.
Blinov, A. V.
Блинов, А. В.
Blinova, A. A.
Блинова, А. А.
Serov, A. V.
Серов, А. В.
Keywords: Energy-dispersive microanalysis;Infrared spectroscopy;Scanning electron microscopy;Whey mineralizates;X-ray phase analysis
Issue Date: 2017
Publisher: Kemerovo Technological Institute of Food Industry
Citation: Khramtsov, A.G., Blinov, A.V., Blinova, A.A., Serov, A.V. Influence of the whey type on composition and properties of its mineralizates // Foods and Raw Materials. - 2017. - Volume 5. - Issue 1. - Pages 30-40
Series/Report no.: Foods and Raw Materials
Abstract: Physical and chemical properties of whey mineralizates obtained from unsalted cheese whey, curdy whey and casein whey treated by electrodialysis. The extent of electrodialysis treatment of whey on the structure of its dispersed phase was studied by the photon-correlation spectroscopy method. The considerable effect of electrodialysis treatment on the dispersed structure of whey, on stability of whey proteins that form the basis of the dispersed phase of whey was defined. These variations may significantly affect the organoleptic and technological properties of demineralized whey, its shelf life and biological value. It's been established that the demineralization causes significant changes to the specific electrical conductivity and the active acidity of both whey and whey mineralizates. Their physical and chemical properties were studied with the following methods: Potentiometry, conductometry, stalagmometric method, viscometry, refractometry. The elemental and phase composition were studied by a range of advanced methods, such as X-ray phase analysis, scanning electron microscopy, energy dispersive X-ray fluorescent microanalysis, infrared spectroscopy. It's revealed that the main crystalline phases of whey mineralizates are the potassium and sodium chlorides, calcium and magnesium phosphates, calcium sulfate and carbonate. The results of infrared spectroscopy allowed identification of the lactate, citrate, sulfate and phosphate ions in the structure of whey mineralizates. The ultimate composition of whey mineralizates is represented by such chemical elements as Cl, Ca, Na, Mg, K, S, P, O, Al, Si and N. The correlation between the composition and properties of whey mineralizate and initial milk whey is established
Appears in Collections:Статьи, проиндексированные в SCOPUS, WOS

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