ESTUDIO DE LAS PROPIEDADES EMULSIFICANTES DE CONCENTRADO PROTEICO DE SUERO DE LECHE DE CABRA

ITURRIAGA L; AYUNTA, CAROLINA; PUPPO M. C.

Cordoba

Congreso; VII Congreso Internacional de Ciencia y Tecnología de Alimentos; 2018

UNC

The objective of this study was evaluate the physicochemical properties of whey protein concentrate (WPC) of caprine and bovine and the ability to form emulsions, at pH 4 and 7. The solubility, the zetapotential, surface hydrophobicity (So) of the WPC were evaluated at pH 4 and 7. As well as the emulsifying activity index and the stability to the coalescence of the emulsions formulated with WPCc and WPCb.The results indicated that the solubility was high for all systems, the zeta potential values showed concordance with the solubility. At pH 7 the emulsifying activity index (EAI) was slightly higher for the emulsionsprepared with WPCc, however at pH 4 the EAI was higher for the emulsions prepared with WPCb, even higher than at pH 7. The So was higher at pH 4, particularly for WPCb, which would explain the differencesin the EAI found at this pH. All emulsions were stable to coalescence. The WPCc obtained by UF and DF presented good functional properties, therefore it could be used in the formulation of food emulsions asan alternative to WPCb.