Whey Protein-Carboxymethylcellulose Obtained by Complex Coacervation as an Ingredient in Probiotic Fermented Milk

Detalhes bibliográficos
Autor(a) principal: Silva, Maria Elisa Caetano
Data de Publicação: 2015
Outros Autores: Silva, Vera Sonia Nunes da, Pacheco, Maria Teresa Bertoldo
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório do Instituto de Tecnologia de Alimentos
Texto Completo: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/328
Resumo: FAPESP / CNPq
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spelling Whey Protein-Carboxymethylcellulose Obtained by Complex Coacervation as an Ingredient in Probiotic Fermented MilkNutritional ValueWhey ProteinsComplex CoacervationProbiotic Fermented MilkEnvironmental ImpactFAPESP / CNPqDischarge 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.Silva, Maria Elisa CaetanoSilva, Vera Sonia Nunes daPacheco, Maria Teresa Bertoldo2022-06-14T18:50:09Z2022-06-14T18:50:09Z2015info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfFood and Nutrition Sciences, New York,v.6, p. 571-580, abr/2015.http://repositorio.ital.sp.gov.br/jspui/handle/123456789/328reponame:Repositório do Instituto de Tecnologia de Alimentosinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITALenginfo:eu-repo/semantics/openAccess2022-06-14T18:50:10Zoai:http://repositorio.ital.sp.gov.br:123456789/328Repositório InstitucionalPUBhttp://repositorio.ital.sp.gov.br/oai/requestbjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.bropendoar:2022-06-14T18:50:10Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)false
dc.title.none.fl_str_mv Whey Protein-Carboxymethylcellulose Obtained by Complex Coacervation as an Ingredient in Probiotic Fermented Milk
title Whey Protein-Carboxymethylcellulose Obtained by Complex Coacervation as an Ingredient in Probiotic Fermented Milk
spellingShingle Whey Protein-Carboxymethylcellulose Obtained by Complex Coacervation as an Ingredient in Probiotic Fermented Milk
Silva, Maria Elisa Caetano
Nutritional Value
Whey Proteins
Complex Coacervation
Probiotic Fermented Milk
Environmental Impact
title_short Whey Protein-Carboxymethylcellulose Obtained by Complex Coacervation as an Ingredient in Probiotic Fermented Milk
title_full Whey Protein-Carboxymethylcellulose Obtained by Complex Coacervation as an Ingredient in Probiotic Fermented Milk
title_fullStr Whey Protein-Carboxymethylcellulose Obtained by Complex Coacervation as an Ingredient in Probiotic Fermented Milk
title_full_unstemmed Whey Protein-Carboxymethylcellulose Obtained by Complex Coacervation as an Ingredient in Probiotic Fermented Milk
title_sort Whey Protein-Carboxymethylcellulose Obtained by Complex Coacervation as an Ingredient in Probiotic Fermented Milk
author Silva, Maria Elisa Caetano
author_facet Silva, Maria Elisa Caetano
Silva, Vera Sonia Nunes da
Pacheco, Maria Teresa Bertoldo
author_role author
author2 Silva, Vera Sonia Nunes da
Pacheco, Maria Teresa Bertoldo
author2_role author
author
dc.contributor.none.fl_str_mv







dc.contributor.author.fl_str_mv Silva, Maria Elisa Caetano
Silva, Vera Sonia Nunes da
Pacheco, Maria Teresa Bertoldo
dc.subject.none.fl_str_mv

dc.subject.por.fl_str_mv Nutritional Value
Whey Proteins
Complex Coacervation
Probiotic Fermented Milk
Environmental Impact
topic Nutritional Value
Whey Proteins
Complex Coacervation
Probiotic Fermented Milk
Environmental Impact
description FAPESP / CNPq
publishDate 2015
dc.date.none.fl_str_mv




2015
2022-06-14T18:50:09Z
2022-06-14T18:50:09Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv

dc.identifier.uri.fl_str_mv Food and Nutrition Sciences, New York,v.6, p. 571-580, abr/2015.
http://repositorio.ital.sp.gov.br/jspui/handle/123456789/328
identifier_str_mv
Food and Nutrition Sciences, New York,v.6, p. 571-580, abr/2015.
url http://repositorio.ital.sp.gov.br/jspui/handle/123456789/328
dc.language.none.fl_str_mv
dc.language.iso.fl_str_mv eng
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language eng
dc.rights.none.fl_str_mv

dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
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eu_rights_str_mv openAccess
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application/pdf
dc.publisher.none.fl_str_mv

publisher.none.fl_str_mv

dc.source.none.fl_str_mv
reponame:Repositório do Instituto de Tecnologia de Alimentos
instname:Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
instname_str Instituto de Tecnologia de Alimentos (ITAL)
instacron_str ITAL
institution ITAL
reponame_str Repositório do Instituto de Tecnologia de Alimentos
collection Repositório do Instituto de Tecnologia de Alimentos
repository.name.fl_str_mv Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)
repository.mail.fl_str_mv bjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.br
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