Mathematical Models and Methods for Research and Optimization of Protein Extraction Processes from Chickpea and Curd Whey Solutions by Electroflotation Coagulation Method
Igor Timofeev,
Ekaterina Pleshakova,
Elena Dogadina,
Aleksey Osipov,
Azret Kochkarov,
Stefan Ignar,
Stanislav Suvorov,
Sergey Gataullin,
Sergey Korchagin
Affiliations
Igor Timofeev
Engels Technological Institute, Branch of the Saratov State Technical University Named after Gagarin Yu.A., pl. Freedom, 17, 413100 Engels, Russia
Ekaterina Pleshakova
Department of Data Analysis and Machine Learning, Federal State Budgetary Institution of Higher Education, Financial University under the Government of the Russian Federation, 4th Veshnyakovsky pr. 4, 111395 Moscow, Russia
Elena Dogadina
Department of Data Analysis and Machine Learning, Federal State Budgetary Institution of Higher Education, Financial University under the Government of the Russian Federation, 4th Veshnyakovsky pr. 4, 111395 Moscow, Russia
Aleksey Osipov
Department of Information Security, Federal State Budgetary Institution of Higher Education, Financial University under the Government of the Russian Federation, 4th Veshnyakovsky pr. 4, 111395 Moscow, Russia
Azret Kochkarov
Department of Data Analysis and Machine Learning, Federal State Budgetary Institution of Higher Education, Financial University under the Government of the Russian Federation, 4th Veshnyakovsky pr. 4, 111395 Moscow, Russia
Stefan Ignar
Institute of Environmental Sciences, Warsaw University of Life Sciences, 02-787 Warsaw, Poland
Stanislav Suvorov
Federal State Autonomous Educational Institution of Higher Education, Moscow Polytechnic University, 107023 Moscow, Russia
Sergey Gataullin
Department of Data Analysis and Machine Learning, Federal State Budgetary Institution of Higher Education, Financial University under the Government of the Russian Federation, 4th Veshnyakovsky pr. 4, 111395 Moscow, Russia
Sergey Korchagin
Department of Data Analysis and Machine Learning, Federal State Budgetary Institution of Higher Education, Financial University under the Government of the Russian Federation, 4th Veshnyakovsky pr. 4, 111395 Moscow, Russia
The development of mathematical models and efficient technologies for the processing of protein-containing dairy and vegetable raw materials and the production of food and feed concentrates with controlled functional properties is one of the most promising areas within the agricultural industry. In this work, the suitability of the electroflotation coagulation method for the combined extraction of vegetable and milk proteins was established by changing the electrolysis parameters and directed regulation of the isoelectric state of proteins. The research methodology is based on modern achievements of leading domestic and foreign researchers in the field of electrolysis of solutions and the creation of reagentless technologies for extracting proteins, as well as on the use of guest methods of physicochemical analysis, pH-metry, potentiometric and organoleptic analysis, methods of cyclic chronovoltammetry and currentless chronopotentiometry. The paper presents technological schemes for the extraction of vegetable and milk proteins, based on the combination of electroflotation and electrocoagulation processes. We carried out technological tests, which made it possible to determine the optimal conditions that ensure the highest yield of the product and its quality indicators. Ready-made isolates and concentrates of chickpea proteins and curd whey were obtained.
