A STUDY OF THE SOLUBILITY OF GOTA MILK WHEY PROTEIN CONCENTRATES

AYUNTA CAROLINA ANABEL; MONTENEGRO MIGUEL; PUPPO MARÍA CECILIA; ITURRIAGA LAURA BEATRIZ

Saniago del Estero

Congreso; XLIV Reunión Anual 2015 Sociedad Argentina de Biofísica; 2015

Sociedad Argentina de Biofísica

Whey is underutilized by-productobtained from the cheese and casein production. Itcontains more than half ofsolids in the original whole milk, including wheyproteins (20% of total protein),lactose, vitamins and water soluble minerals (Atra et al.2005). Whey proteins are well known for their high nutritional value and theirexcellent functional properties in food products (De Wit, 1998), such as gelling, emulsifying and foaming agents. Theseproperties depend of the solubility of the proteins. The solubility of the mostof the proteins depends on pH, ionic strength, temperature. The objective inthis work was to study the effect of pH, ionic strength and temperatureon the solubility and zeta potential (ζ) of goatmilk whey proteinconcentrate (WPC-GM) obtained by ultrafiltration. The results show that the solubility of WPC-GM was higher at extreme pHs, 2 and 10. The lowest water solubility was at pH 5 and atpH 4 in presence of 0.1 M NaCl. The values of zeta potential were consistent with thesolubility results. ζ = 0 was used to find theisoelectric point of the WPC-GM. The ionic strength didn?t havesignificant effect on the isoelectric point. The solubility was stronglyaffected by the heat treatment. The solubility was high for systems withoutheat treatment and it was enhanced in presence of NaCl. The temperaturedecreased the solubility with the exception at pHs 2 and 10 where the WPC-GM showedhigh solubility. The results found in this work are useful to know the better processingconditions and the optimal functional properties