Concentration of proteins and fat from whey by coacervation: Evaluation of its incorporation in bread

INGRASSIA, ROMINA; RATTI, JIMENA; DOTTA, GINA; SOAZO, MARINA; BOERIS, VALERIA; BOJANICH, LUCIANO; RAMUNNO, CARLA; FORASTIERI, PAMELA; NARAMBUENA, CLAUDIO; TORRES, PAOLA; BALDOR, SOFÍA; VIDAL TESÓN, ANDREA; SPELZINI, DARÍO

JOURNAL OF FOOD PROCESSING AND PRESERVATION

WILEY-BLACKWELL PUBLISHING, INC

Año: 2022 vol. 46 p. 16297 - 16297

0145-8892

In this work, a simple method to exploit protein and lipids from cheese-whey bymeans of coacervation was studied. Initially, alginate and carboxymethylcellulosewere tested, and the effect of pH and polymer concentration on protein solubilitywas determined to find the more adequate phase separation conditions. Protein andfat coacervation were carried out by the addition of carboxymethylcellulose to rawcheese-whey, acidification to pH 3, and 6 hr incubation. This method showed 100%and 60% of fat and protein recovery yields, respectively, involving few operation stepsand no need for complex equipment. The wet coacervate obtained was tested as abread ingredient instead of milk and butter. The bread formulated with cheese - wheyprotein coacervate showed a higher moisture content, springiness, and cohesivenessas well as a lower fat/lipid content and hardness when compared to the control breadwhat would make it appropriate for consumers.