Liquid Whey Protein Concentrates Produced by Ultrafiltration as Primary Raw Materials for Thermal Dairy Gels

Henriques, Marta; Gomes, David; Pereira, Carlos

doi:10.17113/ftb.55.04.17.5248

Cited by 23 publications

(16 citation statements)

References 34 publications

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“…According to rheological properties, in previous work, we obtained similar values for the elastic moduli (G') of thermal dairy gels produced with bovine liquid whey protein concentrates (LWPC) with different levels of fat (non-defatted, 64.3 g kg −1 ; defatted, 4.3 g kg −1 ; diafiltered, 6.0 g kg −1 ). 31 The LWPC presented protein values (wet basis) ranging between 77.5 and 119.3 g kg −1 , similar to those of the whey cheeses tested in the present study, indicating that the protein matrix is the main responsible for the elastic behaviour of the samples. It was also observed that the cultures played an important role in weakening the protein structure because the products WCCK and WCCBB12 showed a lower elastic behaviour and lower values of complex viscosity.…”

Section: Discussionsupporting

confidence: 84%

Use of ultrafiltrated cow's whey for the production of whey cheese with Kefir or probiotics

et al. 2020

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BACKGROUND: In Southern European countries, whey cheeses are normally produced with ovine or caprine whey. Cow's cheese whey can also be used, although the whey cheese yield is low (2-3%, w/v) which discourages its use. In the present study, bovine cheese whey was concentrated by ultrafiltration for the production of four types of whey cheeses (Requeijão): conventional, without any addition (WC); with 10% (w/w) addition of cream (WCC); with cream fermented with Kefir culture (WCCK); and with cream fermented with Bifidobacterium sp. culture (WCCBB12). RESULTS: Whey cheeses with cream presented lower protein content (330-360 g kg −1 , dry basis) and higher levels of total solids (220-250 g kg −1) and fat (300-330 g kg −1 , dry basis) than WC. C16:0 and C18:1 were the most abundant fatty acids present, with 31% and 38%, respectively. The small differences found concerning instrumental determination of colour and texture were not perceived by panelists. However, the presence of Kefir and probiotics decreased the elastic modulus (G') of the samples, as well as their viscosity. Fermentation with Kefir presented the highest counts of lactic acid bacteria (7 logUFC g −1). However, after 14 days of refrigerated storage, the counts of yeasts and moulds reached 6 logUFC g −1 in all products, indicating the need for appropriate packaging solutions. CONCLUSION: Ultrafiltration of bovine whey allows for the efficient production of bovine whey cheeses. The addition of cream fermented with Kefir or BB12 appears to be an efficient methodology to incorporate Kefir or probiotic bacteria in Requeijão, improving its nutritional and sensory characteristics, alongside the potential for the extension of its shelf-life.

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Section: Discussionsupporting

confidence: 84%

Use of ultrafiltrated cow's whey for the production of whey cheese with Kefir or probiotics

et al. 2020

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“…On order to minimise product deterioration, the resting time between whey collection in the production plant and arriving at the pilot plant was less than 2 hours. Non-defatted (ND) liquid whey protein concentrate was produced according the method described by Henriques et al (2017). Firstly, cheese fines were removed by filtration using a cloth filter, and whey was used directly for ultrafiltration (UF) using a pilot plant (Proquiga, Biotech S.A., La Coruña, Spain).…”

Section: Lwpc Manufacturementioning

confidence: 99%

Liquid whey protein concentrates as primary raw material for acid dairy gels

Henriques¹,

Gomes²,

Borges³

et al. 2020

Food Sci. Technol

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The replacement of dehydrated products such as whey protein concentrates and isolates (WPC and WPO) by liquid whey protein concentrates (LWPC) obtained by ultrafiltration can be an excellent alternative for the production of innovative dairy products. Thus, the aim of this work is to study the gelation properties of LWPC as raw material for acid-induced dairy gels. Acid-induced gels were produced with non-defatted LWPC, with or without fortification with skimmed milk powder (SMP), by bacterial fermentation and by glucono-δ-lactone (GDL) acidification. The fermented systems (yogurt type acid gels) produced weaker gel structures than the equivalent chemically acidified gels (dessert type acid gels). Ot was also observed that molecular rearrangement continues during cold storage and that fortification with SMP favoured gelation. Whey-based dairy gels obtained by fermentation or by glucono-δ-lactone acidification presented viscoelastic behaviour, appealing functional and nutritional properties, and their utilization can effectively contribute to the reduction of waste.

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“…A great number of studies have reported on utilizing whey protein (WPI and WPC) or its components, e.g., β-lactoglobulin and bovine serum albumin, in the preparation of protein-based hydrogels and their possible application in the food industry [22] or as delivery systems for drugs or nutrients [33,34]. Although lower values of the swelling ratio for such WPC and WPI hydrogels have been reported (10-100%) [22,34], adding in an absorbent material, such as polysaccharide (e.g., chitosan, CMC), might increase the subsequent swelling ratio by an order of magnitude (100-550%) [35]. Although sweet whey with a high protein content is presently employed in the production of WPI and WPC, low-protein 4…”

Section: Resultsmentioning

confidence: 99%

“…International Journal of Polymer Science acid whey could also constitute a valuable compound for hydrogel synthesis with potential application in agriculture. It has been claimed that assuring the appropriate composition and concentration of proteins (at least 4%) is a requirement for successful gel formation [22]. However, an additional parameter, such as pH, is also a necessity [34].…”

Section: Resultsmentioning

confidence: 99%

“…It has been found that the concentration of ca 4% of whey protein is sufficient for gel formation at the pH level of the isoelectric point of whey proteins (approx. pH 4.5) [22]. Another option for enhancing hydrogel formation seems to be the use of a polyfunctional carboxylic acid (e.g., citric acid (CA)) for better polymerization of samples [20].…”

Section: Introductionmentioning

confidence: 99%

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A Novel Hydrogel Based on Renewable Materials for Agricultural Application

Duřpeková

Filatova

Císař

et al. 2020

International Journal of Polymer Science

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This study details the design and characterization of a new, biodegradable, and renewable whey/cellulose-based hydrogel (i.e., agricultural hydrogel). This was formulated from cellulose derivatives (carboxymethylcellulose (CMC) and hydroxyethylcellulose (HEC)) and acid whey cross-linked with citric acid, with the aim to obtain an agricultural product with a high swelling capacity to uphold the quality of soil and conserve water resources. With regard to the swelling behaviour of the prepared hydrogels, the authors initially assessed the swelling ratio and capacity for water uptake. Evaluating the chemical structure of the hydrogel and its thermal and viscoelastic properties involved performing Fourier transform infrared spectroscopy, differential scanning colorimetry, thermal gravimetric analysis, and rheological measurement of the hydrogel films. According to preliminary results, sufficient swelling capacity and stiffness were observed in a hydrogel prepared with 3% CMC and HEC, cross-linked with 5% citric acid. Moreover, the kinetics of water uptake revealed a promising capacity that was sustainable after 5 drying and swelling cycles. The results confirmed that the stability of the hydrogel was enhanced by the presence of the citric acid. As a consequence, it is necessary to utilize an appropriate cross-linking concentration and abide by certain conditions to ensure the swelling properties of the prepared hydrogel are sufficient. Further investigation of the topic, especially in relation to applications in soil, could confirm if the whey-cellulose-based hydrogel is actually suitable for agricultural use, thereby contributing to the advancement of sustainable arable farming.

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Liquid Whey Protein Concentrates Produced by Ultrafiltration as Primary Raw Materials for Thermal Dairy Gels

Cited by 23 publications

References 34 publications

Use of ultrafiltrated cow's whey for the production of whey cheese with Kefir or probiotics

Use of ultrafiltrated cow's whey for the production of whey cheese with Kefir or probiotics

Liquid whey protein concentrates as primary raw material for acid dairy gels

A Novel Hydrogel Based on Renewable Materials for Agricultural Application

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