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Caseins represent a wide interest in the food industry due to their nutritional value and functional properties. A hybrid technology, electrodialysis with bipolar membrane coupled to an ultrafiltration module (EDBM-UF), has recently been developed as an alternative to chemical acidification for producing casein. This approach has many advantages in comparison to chemical acidification, such as being more ecofriendly and having a higher purification rate of casein 1.

However, functional properties of the ingredients produced by EDBM-UF have never been studied. Hence, the aim of this study was to compare the functional properties such as solubility, water binding, hygroscopicity, gelation capacity as well as foaming and emulsifying properties, of casein and caseinate obtained by chemical acidification and by EDBM-UF method.

Results showed that most functional properties were quite similar between casein and caseinate from both methods. However, a significant difference was observed between foaming properties. Both casein and caseinate obtained by EDBM-UF had a better foaming capacity and foam stability than chemical ingredients. Foaming capacity, expressed as overrun percentage, was 290 ± 33% for EDBM-UF casein, 92 ± 12% for chemical casein, 559 ± 94% for EDBM-UF caseinate and 351 ± 120% for chemical caseinate. Also, another difference has been observed for hygroscopicity. EDBM-UF casein was less hygroscopic than chemical casein, with 24 ± 1 g/100g and 29 ± 2 g/100g respectively.

Therefore, these results allow to conclude that EDBM-UF ingredients have greater or equivalent functionality than chemically produced ingredients, and that EDBM-UF process could be a great alternative to chemical acidification-alkalinization.

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