Functional properties of caprine whey protein concentrates obtained from clarified cheese whey

Functionality (solubility, foaming and emulsification properties) of caprine whey protein concentrates was evaluated. The caprine whey was clarified by thermocalcic precipitation. Next, it was ultrafiltrated/diafiltrated, and then, the lyophilisation of the retentate was carried out. The functionality of these powders was compared with those of untreated ultrafiltrated/diafiltrated whey protein concentrates, clarification by-products (aggregates) and a commercial bovine whey protein concentrate. The clarification treatment increased the emulsifying capacity at pH 7. Other functional properties were not improved by the clarification procedure. Both caprine whey protein concentrates showed higher solubility and emulsifying stability than commercial bovine whey protein concentrate. The clarified whey protein concentrates also showed higher emulsifying capacity than commercial bovine whey protein concentrate. Caprine whey protein concentrates and bovine whey protein concentrate did not show foaming capacity. The aggregates could also be useful in food manufacturing due to their functionality (solubility and emulsifying properties).