EFECTO DEL CALCIO EN LAS PROPIEDADES DE GELES MIXTOS DE CONCENTRADO DE PROTEÍNAS DE SUERO DE LECHE Y CARRAGENANO

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

Cordoba

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

UNC

Proteins from caprine whey milk were recovered by applying ultrafiltration. Caprine whey protein concentrate (WPCc) with 64.60% of protein content was obtained. The structural, rheological and textural properties of mixedgels formulated with different protein concentrations (0.5, 1, and 3% w/v) and carrageenan (Car) at 1% (w/v) concentration at pH 7, in the presence or in the absence of CaCl2 10 mM, and at 45°C and 90°C, were studied. Dynamicrheology and texture profile analysis studies indicate that in the presence of CaCl2, the mixed gels were the strongest. The highest G´, hardness and adhesiveness corresponded to gels formulated with CaCl2. However, in thepresence of calcium, the gels had a lower water holding capacity .This study demonstrates that strong and highly elastic mixed gels can be prepared by using WPCc, carrageenan and CaCl2 in adequate proportions.