Investigation of whey protein-based side-streams as potential source of polar lipid-enriched dairy ingredients

D. Oliveira, L. Alonso, M. V. Calvo, J. Fontecha, J. A. O'Mahony

Research output: Contribution to conferencePosterpeer-review

Abstract

Introduction: The increasing global demand for dairy-based products, paediatric foods and trends in health and wellness, are driving the growth of high-protein whey-based ingredients, such as whey protein isolate (WPI). However, production of WPI from liquid cheese whey generates a significant amount of a lipid-enriched co-product, known as whey protein phospholipid concentrate (WPPC). While the commercial potential of this co-product is not fully realised, WPPC contains significant proportions of the major (e.g., β-lactoglobulin and α-lactalbumin) and minor (e.g., lactoferrin) whey proteins, in addition to other valuable nutrients such as milk fat globule membrane (MFGM) proteins and phospholipids (PL). Previous studies have shown that phospho- and sphingo-lipids derived from the MFGM have unique bioactive properties and beneficial health effects (e.g., lowering blood cholesterol levels, brain development, immunity and gut physiology). Moreover, the techno-functional properties of WPPC (e.g., emulsifying properties and heat stability enhancement), make it interesting for use in numerous food applications, such as ice cream and bakery products. Nonetheless, the potential of WPPC is still poorly exploited and the majority of the existent PL-enriched ingredients available commercially are predominantly extracted from buttermilk, whereas other potential sources of PL-enriched ingredients are at an earlier stage of development (Fig. 1). Therefore, driven by the need to understand the feed-process-composition interplay, the PL and protein partitioning in a WPPC manufacturing process was investigated and the nutritional profile compared with a commercially available buttermilk powder (BMP). Materials & methods: A WPPC sample, sourced from a local Irish dairy and a commercial BMP, were solubilized in a buffer containing DTT and stirred overnight. The protein profile was determined by sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE), under reducing conditions using β-mercaptoethanol. Proteins were identified against a molecular weight ladder and commercial protein standards (Sigma) and quantified by densitometry, using TotalLab® software, against the individual protein calibration curves. For the PL analysis, fat was previously extracted using an Accelerated Solid Extractor 200 (Dionex Corp., Sunnyvale, CA) according to Castro-Gomez et al. (2014). Separation and identification of lipid classes, from total fat, was accomplished by HPLC (model 1260; Agilent Technologies Inc.) coupled with an evaporative light scattering detector (ELSD) (SEDEX 85 model; Sedere SAS, Alfortville Cedex, France), following the method described by Castro-Gomez et al. (2014). Conclusions: WPPC may be considered as a value-added ingredient and a potential MFGM- material enriched ingredient for use in the formulation of new nutraceutical and functional foods.
Original languageEnglish
Number of pages1
Publication statusPublished - 18 Sept 2018
Externally publishedYes
EventFood Science, Agronomy and Technology (FAT) : Current Trends and Future Perspectives in the Food Sector: From novel concepts to industrial applications - Rome, Italy
Duration: 20 Sept 201822 Sept 2018
http://10.13140/RG.2.2.28110.10562

Conference

ConferenceFood Science, Agronomy and Technology (FAT)
Country/TerritoryItaly
CityRome
Period20/09/1822/09/18
Internet address

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