Functional Properties of Casein and Caseinate Produced by Electrodialysis with Bipolar Membrane Coupled to an Ultrafiltration Module

Abstract

Electrodialysis with a bipolar membrane coupled to an ultrafiltration module (EDBM-UF) is a hybrid technology recently developed as an ecofriendly alternative to chemical acidification to produce casein and caseinate from skim milk. In this study, the composition and functional properties of casein and caseinate obtained by chemical acidification/basification and by the EDBM-UF method from winter and summer milks were analyzed and compared. Results show that the emulsifying properties, solubility, water holding, and gelling capacities are equivalent between casein and caseinate from both methods. However, the foaming properties of EDBM-UF ingredients were improved, and casein was less hygroscopic. Additionally, the season of milk influenced certain functional properties, such as water-holding capacity and hygroscopicity. Therefore, these results allow concluding that EDBM-UF ingredients have equivalent or higher functionality than chemically produced ingredients, and that the EDBM-UF process would be a more eco-efficient alternative to the chemical one.