We compared chemical and electrochemical acidification in precipitation of soybean proteins, to identify the elements differentiating the two acidification procedures. Chemical acidification and electro-acidification procedures result in differences in 11S precipitation profiles, which would be the consequence of a different solubilization profile of this fraction. At pH 6.0, less of the 11S fraction is precipitated by electro-acidification than by chemical acidification. The conductivity, and consequently the ash content, of the electro-acidified protein solution is decreased while that of the chemically acidified protein solution is increased, depending on the normality of the added HCl.
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Bazinet et al. (1998) studied this question.
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