INVESTIGADORES
ZARITZKY Noemi Elisabet
artículos
Título:
Recovery of caprine whey protein and its application in a food protein formulation
Autor/es:
D. R. PALATNIK; M.V. OSTERMANN PORCEL; U.GONZÁLEZ ; ZARITZKY NOEMI; M. E. CAMPDERRÓS
Revista:
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY
Editorial:
ELSEVIER SCIENCE BV
Referencias:
Lugar: Amsterdam; Año: 2015 vol. 63 p. 331 - 338
ISSN:
0023-6438
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 91.4 g/100 g 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 ± 0.12 g/100 g, duplicated the value of the commercial sample incorporating higher addedvalue to a product with high consumption.