Techno-Functional properties of whey protein concentrates

Abstract

Introduction. Whey proteins are well known for their nutritional value but also their functional properties because of their gelling and inter-facial properties. Objective. To extract whey protein concentrates and to study some techno-functional properties of these proteins. Material and methods. The whey proteins were obtained by thermo-precipitation. The techno-functional properties of these proteins (solubility, foaming and emulsification) were evaluated by comparison with bovine serum albumin (BSA). Results. The whey protein concentrates were soluble at pH 4 and 7. The foam expansion of whey proteins (7.00%) was significantly lower than that of BSA (73.33%) whereas the foam stability of whey proteins was significantly higher than that of BSA (p<0.01). The emulsifying properties of the whey protein concentrates were maximal at pH 4 and the emulsifying stability rating was maximal at pH 2. Conclusion. The whey protein concentrates are characterized by a very good solubility and an excellent emulsifying properties and foam stability. The whey proteins could also be useful in food manufacturing due to their functionality

Keywords

• Whey protein concentrate
• Foaming propertyi
• Emulsifying property
• Solubility