Effect of calcium-binding compounds in acid whey on calcium removal during electrodialysis

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/46747885:24620/22:00010972

Výsledek na webu

<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

—

Jazyk výsledku

angličtina

Název v původním jazyce

Effect of calcium-binding compounds in acid whey on calcium removal during electrodialysis

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Effect of calcium-binding compounds in acid whey on calcium removal during electrodialysis

Popis výsledku anglicky

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.

Druh

J_SC - Článek v periodiku v databázi SCOPUS

CEP obor

—

OECD FORD obor

20901 - Industrial biotechnology

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2021

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Food and Bioproducts Processing

ISSN

0960-3085

e-ISSN

—

Svazek periodika

neuveden

Číslo periodika v rámci svazku

131

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

11

Strana od-do

224-234

Kód UT WoS článku

—

EID výsledku v databázi Scopus

2-s2.0-85121211581