Use este identificador para citar ou linkar para este item: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/328
Título: Whey Protein-Carboxymethylcellulose Obtained by Complex Coacervation as an Ingredient in Probiotic Fermented Milk
Autor(es): Silva, Maria Elisa Caetano
Silva, Vera Sonia Nunes da
Pacheco, Maria Teresa Bertoldo







Palavras-chave: Nutritional Value
Whey Proteins
Complex Coacervation
Probiotic Fermented Milk
Environmental Impact
Data do documento: 2015
Citação: Food and Nutrition Sciences, New York,v.6, p. 571-580, abr/2015.
Resumo: Discharge of whey proteins is still a current practice by small cheese producers. The development of low-cost alternatives for recovery of these proteins is fundamental for small producers who cannot apply expensive techniques. The present study investigated the complex coacervation technique as a cheap technology to recover proteins from sweet whey using carboxymethylcellulose, and the coacervate used as an ingredient in the formulation of probiotic fermented milk. The nutritional properties of whey-carboxymethylcellulose coacervates (WP-CMC) were evaluated in trials with animals (rats) using casein as a reference. All these parameters—the coefficient of feed efficiency (CEA), protein digestibility-corrected amino acid score (PDCAAS), and net protein ratio (NPR), as well as weight gain—were determined to evaluate protein quality. A sensory acceptance test was applied to evaluate the sensory characteristics of the product. The complex coacervation technique recovered 86% of the protein from sweet whey. No significant (p > 0.05) differences were observed in the biological tests for both groups (WP-CMC and Casein groups) when NPR (4.98 to 5.04), digestibility (92.35 to 90.64), and CEA (0.40 to 0.42) were evaluated. Probiotic fermented milk beverage containing WP-CMC (0.78%) and guar gum (0.68%) presented good acceptability as determined by sensory evaluation. WP-CMC can be considered an ingredient with high nutritional and biological value that could be applied in probiotic fermented milk as an alternative to small producers to allocate the residual whey from cheese manufacture.
Descrição: FAPESP / CNPq
URI: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/328
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