Abstract
Whey protein from caprine milk, a by-product of cheese manufacturing, was recovered by ultrafiltration technology and dried by lyophilization. A caprine whey protein concentrate (WPCc) with 64.60% of protein content was prepared. The physicochemical properties of WPCc samples under different solutions (water or 0.1 M NaCl aqueous solution) and thermal conditions (25 °C and treatment at 90 °C for 30 min) were evaluated and compared with commercial bovine whey protein concentrate (WPCb). The chemical composition and the amino acid profiles were also determined. Both WPCc and WPCb showed high solubility in 0.1 M NaCl (almost 100%) and low solubility (38%) under heat treatment and at pH 5 (close to the isoelectric point). WPCc had a greater content of free sulfhydryl groups and higher positive and negative zeta potentials at extreme pH values than WPCb; however, the surface hydrophobicity of WPCc was lower. With respect to bovine whey protein concentrate, the caprine whey proteins presented higher amounts of basic amino acid and also of isoleucine, methionine, glycine and histidine. Results obtained in this work indicated that the caprine whey protein concentrate presents good and similar physicochemical properties to those observed for bovine whey protein concentrate and that it could be used for the same food applications.
Similar content being viewed by others
References
R. Atra, G. Vatai, E. Bekassy-Molnar, A. Balint, Investigation of ultra and nanofiltration for utilization of whey protein and lactose. J. Food Eng. 67, 325–332 (2005)
A. Rektor, G. Vatai, Membrane filtration of Mozzarella whey. Desalination 162, 279–286 (2004)
V.A. Boumba, L.P. Voutsinas, C.D. Philippopoulos, Composition and nutritional value of commercial dried whey products from feta cheese manufacture. Int. J. Dairy Technol. 54, 141–145 (2001)
E. Kinsella, D.M. Whitehead, Proteins in whey: chemical, physical and functional properties. Adv. Food Nutr. Res. 33, 343–438 (1989)
M.A.M. Hoffman, G. Sala, C. Olieman, K. de Kruif, Molecular mass distributions of heat-induced β-lactoglobulin agaggregates. J. Agric. Food Chem. 45, 2949–2957 (1997)
M. Abd El-Salam, S. El-Shibiny, A. Salem, Factors affecting the functional properties of whey protein products: a review. Food Rev. Int. 25, 251–270 (2009)
G.W. Smithers, Whey-ing up the options e Yesterday, today and tomorrow (Review). Int. Dairy J. 48, 2–14 (2015)
M. Cheryan, Ultrafiltration Handbook (Technomic Publishing Co, Lancaster, 1986), p. 174
Association of Official Analytical Chemists, Association of Official Analyst Chemists: Official Methods of Analysis, 18th edn. (Dr. William Horwitz, Gaithersburg, 2005)
C. Baldasso, T. Barros, I. Tessaro, Concentration and purification of whey proteins by ultrafiltration. Desalination 278, 381–386 (2011)
A. Kato, S. Nakai, Hydrophobicity determined by a fluorescence probe method and its correletion with surface properties of proteins. Biochim Biophys Acta 624(1), 13–20 (1980)
C.V. Morr, B. German, J.E. Kinsella, J.M. Regenstein, J.P. Van Buren, A. Kilara, B.A. Lewis, M.E. Mangino, A collaborative study to develop a standardized food protein solubility procedure. J. Food Sci. 50, 1715–1728 (1985)
O. Lowry, N. Rosebrough, A.L. Farr, R. Randall, Protein measurements with the Folin phenol reagent. J. Biol. Chem. 193, 265–275 (1951)
U.K. Laemmli, Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 227, 680–685 (1970)
T. Beveridge, S.J. Toma, S. Nakai, Determination of SH and SS groups in some food proteins using Ellman's reagent. J. Food Sci. 39, 49–51 (1974)
T.W. Thannhauser, Y. Konishi, H.A. Scheraga, Sensitive quantitative analysis of disulfide bonds in polypeptides and proteins. Anal. Biochem. 138, 181–188 (1984)
S. Damodaran, Estimation of disulfide bonds using 2-nitro-5 thiosulfobenzoic acid: limitations. Anal. Biochem. 145, 200–204 (1985)
B. Sanmartín, O. Díaz, L. Rodriguez-Turienzo, Á. Cobos, Composition of caprine whey protein concentrates produced by membrane technology after clarification of cheese whey. Small Rumin. Res 105, 186–192 (2012)
D.R. Palatnik, M.V.O. Porcel, U. González, N. Zaritzky, M.E. Campderrós, Recovery of caprine whey protein and its application in a food protein formulation. LWT-Food Sci. Technol. 63, 331–338 (2015)
H.D. Obermeyer, U. Kulozik, H.G. Kessler, Controlled deposit formation to influence the retention of solutes in reverse osmosis and ultrafiltration. Desalination 90, 161–172 (1993)
R. Pearce, S. Marshall, J. Dunkerley, Reduction of lipids in whey protein concentrates by microfiltration—effect on functional properties, in New Applications of Membrane Processes, IDF Special Issue No 201 (1991), pp. 118–129
J.L. Casper, W.L. Wendorff, D.L. Thomas, Functional properties of whey protein concentrates from caprine and ovine specialty cheese wheys. J. Dairy Sci. 82(2), 265–271 (1999)
D. Hwang, S. Damodaran, Selective precipitation of fat globule membranes of cheese whey by saponin and bile salt. J. Agric. Food Chem. 42, 1872–1878 (1994)
M.E. Pintado, J. Lopes da Silva, F.X. Malcata, Comparative characterization of whey protein concentrates from ovine, caprine and bovine breeds. Lebensm.-Wiss. Technol. 32, 231–237 (1999)
L. Posati, M. Orr, Composition of foods, dairy and eggs products, in Agriculture Handbook, No. 8–1 (USDA-ARS, Consumer and Food Economics Institute Publishers, Washington, DC, 1976), pp. 77–109
L.S. Ceballos, E.R. Morales, G. de la Torre Adarve, J.D. Castro, L.P. Martínez, M.R.S. Sampelayo, Composition of goat and cow milk produced under similar conditions and analyzed by identical methodology. J. Food Compos. Anal. 22, 322–329 (2009)
A.A. Rohini, N. Agrawal, H. Kumar, V. Kumar, Emerging role of branched chain amino acids in metabolic disorders: a mechanistic review. Pharma Nutr. 6(2), 47–54 (2018)
R.F. Grimble, The effects of sulfur amino acid intake on immune function in humans. J. Nutr 136(6), 1660S–1665S (2006)
J. Marchalonis, J. Weltman, Relatedness among proteins: a new method of estimation and its application to immunoglobulin. Comp. Biochem. Physiol. 38B, 609 (1971)
Z. Wu, J. Wu, R. Zhang, S. Yuan, Q. Lu, Y. Yu, Colloid properties of hydrophobic modified alginate: surface tension, ζ-potential, viscosity and emulsification. Carbohydr. Polym. 181, 56–62 (2018)
I. Morrison, S. Ross, Colloidal Dispersions; Suspensions, Emulsions and Foams (Wiley, New York, 2002)
S. Laiho, D. Ercili-Cura, P. Forssell, P. Myll€arinen, R. Partanen, The effect of dynamic heat treatments of native whey protein concentrate on its dispersion characteristics. Int. Dairy J. 49, 139–147 (2015)
K.P. Das, J.E. Kinsella, pH dependent emulsifying properties of B-lactoglobulin. J. Dispers. Sci. Technol. 10, 77–102 (1989)
N. Sava, I. Van der Plancken, W. Claeys, M. Hendrickx, The kinetics of heat-induced structural changes of β-lactoglobulin. J. Dairy Sci. 88, 1646–1653 (2005)
N. Alizadeh-Pasdar, E.C.Y. Li-Chan, Comparison of protein surface hydrophobicity measured at various pH values using three different fluorescent probes. J. Agric. Food Chem. 48, 328–334 (2000)
M.N. Afizah, S.S. Rizvi, Functional properties of whey protein concentrate texturized at acidic pH: effect of extrusion temperature. LWT-Food Sci. Technol. 57, 290–298 (2014)
J. Zayas, Functionality of Proteins in Food (Springer, Berlin, 1997)
B. Sanmartín, O. Díaz, L. Rodríguez-Turienzo, A. Cobos, Functional properties of caprine whey protein concentrates obtained from clarified cheese whey. Small Rumin. Res. 110, 52–56 (2013)
O. Robin, S. Turgeon, P. Paquin, Functional properties of milk proteins, in Dairy Science and Technology Handbook: Principles and Properties, ed. by Y.H. Hui (VCH Publischers Inc., New York, 1993), pp. 277–353
F. Vojdani, Solubility, in Methods of Testing Protein Functionality, ed. by G.M. Hall (Chapman & Hall, London, 1996), pp. 11–60
D. Mulvihill, M. Donovan, Whey proteins and their thermal denaturation—a review. Ir J. Food Sci. Technol. 11, 43–75 (1987)
B. Vardhanabhuti, E.A. Foegeding, Rheological properties and characterization of polymerized whey protein isolates. J. Agric. Food Chem. 47, 3649–3655 (1999)
A. Moro, C. Gatti, N. Delorenzi, Hydrophobicity of whey protein concentrates measured by fluorescence quenching and its relation with surface functional properties. J. Agric. Food Chem. 49, 4784–4789 (2001)
K. Shimada, J.C. Cheftel, Determination of sulfhydryl groups and disulfide bonds in heat-induced gels of soy protein isolate. J. Agric. Food Chem. 36, 147–153 (1988)
Acknowledgements
Financial support provided by the CICyT-UNSE (Project 23/A160) and PICT-O/2012 N° 0002 (ANPCyT) and also the fellowship of PhD Carolina Anabel Ayunta from CONICET (Argentina) are gratefully acknowledged.
Author information
Authors and Affiliations
Corresponding author
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
About this article
Cite this article
Ayunta, C.A., Quinzio, C.M., Puppo, M.C. et al. Physicochemical properties of caprine and commercial bovine whey protein concentrate. Food Measure 13, 2729–2739 (2019). https://doi.org/10.1007/s11694-019-00194-5
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11694-019-00194-5