Blending of Procream with Functionally Enhanced Whey Protein Concentrate: A Structure-Function Approach to Whey Coproduct Utilization

Abstract

Whey protein ingredients namely isolates (WPI), concentrates (WPC), and hydrolysates (WPH), as nutritionally complete protein sources with versatile functionality, are key players in the global protein ingredient market. However, the production of these high protein ingredients generates coproducts, such as Procream, a phospholipid-rich coproduct, that are underutilized due to lower protein content and functionality. A potential valorizing opportunity for Procream is to blend it with functionally enhanced WPC for high value applications like microencapsulation of oils rich in omega 3 fatty acids, such as fish oil. By leveraging inherent characteristics, blending Procream with hydrolyzed whey protein has the potential to improve interfacial activity and antioxidant activity of whey protein, which have an augmentative effect on microcapsule stability and overall success. There exists a need to not only understand the performance of these blended systems in microcapsule systems but to understand the interactions between Procream and intact and hydrolyzed WPC driving that performance. This project employed a combination of proteomics and bioinformatics to better characterize whey protein hydrolysis and relate protein structural characteristics with inherent properties of the blends to understand the impact of blending on emulsion and encapsulation systems. Thus, this “molecular-to-applied” approach provided an overall framework for increasing the value of underutilized dairy whey streams.