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

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

JOURNAL OF FOOD PROCESSING AND PRESERVATION

WILEY-BLACKWELL PUBLISHING, INC

Año: 2022

0145-8892

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