Effect of calcium-binding compounds in acid whey on calcium removal during electrodialysis
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F28676092%3A_____%2F21%3AN0000038" target="_blank" >RIV/28676092:_____/21:N0000038 - isvavai.cz</a>
Alternative codes found
RIV/46747885:24620/22:00010972
Result on the web
<a href="https://doi.org/10.1016/j.fbp.2021.11.008" target="_blank" >https://doi.org/10.1016/j.fbp.2021.11.008</a>
DOI - Digital Object Identifier
—
Alternative languages
Result language
angličtina
Original language name
Effect of calcium-binding compounds in acid whey on calcium removal during electrodialysis
Original language description
Electrodialysis (ED) is an efficient technology to recover calcium from acid whey (AW). The effects of calcium-binding compounds on demineralization and calcium recovery were studied during the ED process, using model solutions imitating AW. The presence of calcium-binding compounds with a higher association constant significantly decreases the extent of the removal of calcium. Lactate, present in high concentrations in AW, has a larger impact than citrate, on removing calcium during ED, although citrate has a higher affinity for calcium-binding. The largest impact of pH was observed for citrate, and at pH of AW, less calcium is bound. Sugars were found to have minor effects, but an additive effect is observed when several calcium-binding compounds are present. Measurement of bound and ionic calcium showed that calcium dissociates during ED reestablishing chemical equilibria except for citrate, which at pH of AW forms the uncharged complex CaHCitr not being transported during ED.
Czech name
—
Czech description
—
Classification
Type
J<sub>SC</sub> - Article in a specialist periodical, which is included in the SCOPUS database
CEP classification
—
OECD FORD branch
20901 - Industrial biotechnology
Result continuities
Project
—
Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2021
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Food and Bioproducts Processing
ISSN
0960-3085
e-ISSN
—
Volume of the periodical
neuveden
Issue of the periodical within the volume
131
Country of publishing house
GB - UNITED KINGDOM
Number of pages
11
Pages from-to
224-234
UT code for WoS article
—
EID of the result in the Scopus database
2-s2.0-85121211581