info:eu-repo/semantics/article
Recovery of caprine whey protein and its application in a food protein formulation
Fecha
2015-09Registro en:
Palatnik, Diana Raquel; Ostermann Porcel, María Victoria; Gonzalez, Ulises Andres; Zaritzky, Noemi Elisabet; Campderrós, Mercedes Edith; Recovery of caprine whey protein and its application in a food protein formulation; Elsevier Science; LWT - Food Science and Technology; 63; 1; 9-2015; 331-338
0023-6438
CONICET Digital
CONICET
Autor
Palatnik, Diana Raquel
Ostermann Porcel, María Victoria
Gonzalez, Ulises Andres
Zaritzky, Noemi Elisabet
Campderrós, Mercedes Edith
Resumen
This study investigated the recovery of proteins from whey caprine cheese which is mostly discarded as waste. A membrane process including microfiltration and tangential ultrafiltration was used to purify and concentrate the protein solution, reaching a 91.4g/100g of protein concentration. The concentrate was then freeze-dried and characterized. The good emulsifying properties, high water and oil holding capacity and the rheological behavior suggested the application of the whey protein concentrate in the formulation of a dressing. Physico-chemical characterization indicated that the samples were similar to a commercial dressing in viscosity, texture, moisture and ash contain. Also the sensory analysis demonstrated a good acceptance mainly in color and flavor of the samples. However, the protein content of the product: 0.97±0.12g/100g, duplicated the value of the commercial sample incorporating higher added-value to a product with high consumption.