Recovery of caprine whey protein and its application in a food protein formulation

Palatnik, Diana Raquel; Porcel, María Victoria Ostermann; González, Ulises; Zaritzky, Noemí Elisabet; Campderrós, Mercedes E.

doi:10.1016/j.lwt.2015.03.027

Cited by 30 publications

(22 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…No information about colour of salad dressings made with WPC has been found. L* and b* values of caprine salad dressings were lower than those described by Palatnik et al [6] in caprine WPC dressings. These dressings were not a salad dressing and so, the manufacturing process and the composition were different.…”

Section: Colourcontrasting

confidence: 68%

See 1 more Smart Citation

Emulsion characteristics of salad dressings as affected by caprine whey protein concentrates

Sanmartín

Dı́az

Rodríguez-Turienzo

et al. 2018

International Journal of Food Properties

View full text Add to dashboard Cite

Caprine whey protein concentrates (WPC) were incorporated as emulsifiers in a salad dressing. The concentrates were manufactured by ultrafiltrationdiafiltration with or without previous clarification by thermocalcic precipitation. Aggregates obtained in the clarification treatment and a commercial bovine WPC were also used as emulsifiers. Good emulsifying properties of caprine products were observed. Dressings made with caprine products showed higher firmness and stability than dressings made with bovine WPC. Thermocalcic precipitation improved the properties of caprine WPC. Aggregates modified the colour of dressings contributing to a more yellowish aspect. Microstructure of emulsions was affected by the type of protein.ARTICLE HISTORY

show abstract

Section: Colourcontrasting

confidence: 68%

“…Palatnik et al [6] applied a caprine whey protein concentrate (23.7% protein) in the formulation of a dressing. The emulsion was made with a protein gel, and starch was also added as stabiliser, probably due to the low protein content of the concentrate.…”

Section: Introductionmentioning

confidence: 99%

Emulsion characteristics of salad dressings as affected by caprine whey protein concentrates

Sanmartín

Dı́az

Rodríguez-Turienzo

et al. 2018

International Journal of Food Properties

View full text Add to dashboard Cite

show abstract

“…The results reported are averages of three measurements in each sample using CIELAB * , * , and * values. * value is the lightness variable from 100 for perfect white to zero for black, while * and * values are the chromaticity values, +redness/−greenness and +yellowness/−blueness, respectively [27]. Whiteness Index (WI) for each sample was calculated according to the following equation [28]:…”

Section: Analysis Of Surface Colormentioning

confidence: 99%

Incorporation of Okara into Gluten-Free Cookies with High Quality and Nutritional Value

Ostermann-Porcel

Quiroga-Panelo

Rinaldoni

et al. 2017

Journal of Food Quality

Self Cite

View full text Add to dashboard Cite

Soy products are a source of protein relatively inexpensive and recognized for their high nutritional value and functional properties. Okara is a byproduct from soy milk production. Gluten-free cookies have been developed using okara and commercial manioc flour. Four formulations were developed with different proportions of okara: 50%; 30%; 15%; and 0%. Physicochemical, physical properties, sensory analysis, and nutritional studies were performed. The use of inulin as partial replacement of sugar was evaluated. The incorporation of okara increased protein and fiber content. Furthermore, the hardness of cookies increased while the index of whiteness decreased. From the sensory evaluation, it could be concluded that the cookies presented a great acceptability. The cookies developed in this study have functional characteristics, providing added value to a waste product; furthermore the products were suitable for celiacs with acceptable quality and improved nutrition value.

show abstract

“…The whey represent about 85 to 90% of the total volume of milk used for cheese production, and contains approximately 55% of milk nutrients, including proteins, lactose, soluble vitamins and minerals (BRANDELLI et al, 2015;PALATNIK et al, 2015). However, if on one hand the whey is viewed as a pollution agent, on the other side, it can be regarded as a value-added product, rich in nutrients, especially proteins with high biological quality, with nutritional and functional properties (emulsifying, foaming and gelling), may be incorporated into a wide range of foods (ARUNKUMAR & ETZEL, 2015).…”

Section: Introductionmentioning

confidence: 99%

Whey protein concentration by ultrafiltration and study of functional properties

et al. 2018

View full text Add to dashboard Cite

This paper aim to evaluate the ultrafiltration (UF) process for constituents recovery from whey. Sequences of factorial designs were performed by varying temperature (5 to 40°C) and pressure (1 to 3 bar), to maximize the proteins concentration using membrane of 100kDa in dead end system. Based on the best result new experiments were performed with membrane of 50kDa and 10kDa. With the membrane of 50 the protein retention was about 3 times higher than the membrane of 100kDa. The concentrated obtained by UF membrane of 10kDa, 10°C and 2 bar in laboratory scale showed a mean protein retention of 80 %, greater protein solubility, emulsion stability and the identification of β-lactoglobulins (18.3 kDa) and α-lactalbumin fractions (14.2kDa). Therefore, the use of membrane of 100 and 50kDa are became a industrially recommendable alternatives to concentration of whey proteins, and/or as a previous step to the fractionation of whey constituents using membrane ≤10kDa, aiming at future applications in different areas (food, pharmaceutical, chemical, etc.).

show abstract

Recovery of caprine whey protein and its application in a food protein formulation

Cited by 30 publications

References 25 publications

Emulsion characteristics of salad dressings as affected by caprine whey protein concentrates

Emulsion characteristics of salad dressings as affected by caprine whey protein concentrates

Incorporation of Okara into Gluten-Free Cookies with High Quality and Nutritional Value

Whey protein concentration by ultrafiltration and study of functional properties

Contact Info

Product

Resources

About