Production of a High Gel Strength Whey Protein Concentrate from Cheese Whey

Abstract

In order to develop a process for the production of a whey protein concentrate (WPC) with high gel strength and water-holding capacity from cheese whey, we analyzed 10 commercially available WPC with different functional properties. Protein composition and modification were analyzed using electrophoresis, HPLC, and mass spectrometry. The analyses of the WPC revealed that the factors closely associated with gel strength and water-holding capacity were solubility and composition of the protein and the ionic environment. To maintain whey protein solubility, it is necessary to minimize heat exposure of the whey during pretreatment and processing. The presence of the caseinomacropeptide (CMP) in the WPC was found to be detrimental to gel strength and water-holding capacity. All of the commercial WPC that produced high-strength gels exhibited ionic compositions that were consistent with acidic processing to remove divalent cations with subsequent neutralization with sodium hydroxide. We have shown that ultrafiltration/diafiltration of cheese whey, adjusted to pH 2.5, through a membrane with a nominal molecular weight cut-off of 30,000 at 15 degrees C substantially reduced the level of CMP, lactose, and minerals in the whey with retention of the whey proteins. The resulting WPC formed from this process was suitable for the inclusion of sodium polyphosphate to produce superior functional properties in terms of gelation and water-holding capacity.

A comparative study of the gelation properties of whey protein concentrate and whey protein isolate

“…Table II revealed that the relation of Ca/Na is about two-to-one with the concentrate and around one-to-four with the isolate. The studies of Veith and Reynolds [39] have shown that high-strength gels from WPC can be produced by acidic processing to remove divalent cations, and subsequent neutralization with sodium hydroxide. The present investigations show that an increase in the gel strength due to a higher salt content is only recognizable with WPI.…”

“…[6,9,10,14,17,34,39]. Comparative studies on the compositional, physicochemical and functional properties of whey protein concentrate (WPC) and whey protein isolate (WPI) are also described in the literature e.g.…”

Qualidade tecnológica e sensorial de bolos elaborados com soro de leite

“…Devido ao elevado teor de água, ao redor de 93% e reduzido teor de proteína de 0,6 a 0,9%, o uso de soro in natura em produtos alimentícios convencionais tem sido bastante limitado, principalmente pelo custo de secagem (BORGES et al, 2001). As proteínas do soro de leite, além de suas excelentes propriedades nutritivas e fisiológicas, apresentam propriedades fisico-químicas e funcionais muito apreciadas como ingredientes alimentícios (CHATTERTON et al, 2006;VEITH;REYNOLDS, 2004), também utilizadas em diferentes aplicações em tecnologia de alimentos (PÉREZ; WARGON;PILOSOF, 2006;ROMAN;SGARBIERI, 2007;TOSI et al, 2007).…”

The Effect of Fenugreek and WPI on Release of Aromatic Acids from Shiraz Cheese ― Iranian Traditional Cheese Produced from Bovine Milk

“…Hardness of bovine cheese increased when WPI were added to bovine milk which could be related to the increase in protein content which has force bearing characteristics [12]. The hardness of bovine Shiraz cheese was decreased, when fenugreek was added to the bovine milk which could be related to the increase in moisture content of the cheese, due to water binding capacity of the gum.…”