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Recovery of magnesium and protein from soy tofu whey by electrodialytic configurations

✍ Scribed by Laurent Bazinet; Denis Ippersiel; François Lamarche

Publisher: Wiley (John Wiley & Sons)
Year: 1999
Tongue: English
Weight: 109 KB
Volume: 74
Category: Article
ISSN: 0268-2575
DOI: 10.1002/(sici)1097-4660(199907)74:7<663::aid-jctb97>3.0.co;2-i

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✦ Synopsis

Electrodialysis (ED), bipolar-membrane electro-acidi®cation (BMEA), and a combination of ED followed by BMEA (EDBMEA) were evaluated for magnesium (Mg) and protein recovery and electrical energy consumption when processing soy tofu whey that was manufactured using magnesium chloride as a protein coagulant. ED processing for 30 min and BMEA processing for 60 min recovered 18.4% and 14.3% of the soy tofu whey Mg respectively. BMEA processing for 60 min recovered 22.7% of the soy tofu whey protein. The combination of ED processing for 60 min followed by BMEA for 60 min recovered 65% and 34.7% of the soy tofu whey Mg and protein, respectively.

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