Properties of heat-induced gels of caprine whey protein concentrates obtained from clarified cheese whey

• Heat-induced gels from clarified and unclarified caprine WPC were evaluated.
• These gels were compared with gels from a commercial bovine WPC.
• Clarification increased the strength of caprine WPC gels at pH 7.
• Caprine WPC showed better gelation capacity than commercial bovine WPC.
• Color and microstructure of caprine and bovine WPC gels were different.

Rheological properties, color and microstructure of heat-induced gels of caprine whey protein concentrates manufactured by means of clarification by thermocalcic precipitation followed by ultrafiltration–diafiltration were evaluated. These properties were compared with those of unclarified ultrafiltrated/diafiltrated whey protein concentrates and a commercial bovine whey protein concentrate. At pH 7, the clarified whey protein concentrate gels were significantly firmer than unclarified WPC gels. Values of L* of gels were also influenced by the clarification procedure. At pH 7, caprine whey protein concentrates were able to gel at lower protein concentration than the bovine whey protein concentrate. Color differences were also found between caprine and bovine WPC gels. All gels were formed by particulate networks; however, differences in the microstructural observations were found among caprine WPC and bovine WPC gels. According to their gelation properties, caprine WPC could be very useful in the food industry.