2008 Annual Report 1a.Objectives (from AD-416) 1) Develop thermal (50-90 C) and non-thermal (<25 C) extrusion-based processes that alter the structures of whey proteins (texturize), identify the process conditions, and develop models that relate the conditions to the quality attributes of texturized proteins. . 2)Create co-products linking the texturized whey proteins with carbohydrate and protein polymers such as soy proteins to make health-enhancing products. Characterize the rheological and viscoelastic properties of the texturized whey protein co-products as specialized ingredients with improved quality and functionality. 1b.Approach (from AD-416) Changes in texture of whey protein concentrates and isolates, alone or in combination with starches and polysaccharides, will be induced through thermal and non-thermal processing. Thermal and non-thermal extrusion process parameters that affect structure and function relative to texturization of whey proteins will be determined. The properties of the shear-texturized proteins, such as elasticity, gelling strength, expansion, foaming and porosity will be evaluated, along with the rheology and network structure shear-induced viscosity changes that result from changes in protein structure. The thermal and non-thermal texturized proteins will be used alone or to create co-products which will be linked with other polymers such as soy, carbohydrates and other dairy proteins, to create functionalized foods such as low carbohydrate or low-glycemic index snacks, meat extenders and meat analogs. 3.Progress Report Several protein mixtures were extruded to determine the texturing properties of dairy proteins, their interactions with other proteins, and their rheological and viscoelastic flow behaviors. When milk proteins (calcium caseinate and whey protein isolate) are blended with other protein sources (egg albumin, fish protein, soy protein isolate, and wheat gluten) at minimal shear and at a moderate temperature of 60 °C, in the presence of starch and glycerol, they either form blends that complement each other or are incompatible. The ability to blend whey proteins with other proteins in different proportions and at different consistencies holds the key to developing various low-cost protein-enriched products. Comprehensive viscosity, viscoelasticity, and textural profiles for the protein blends with starch and glycerol, are being developed. The new knowledge lays the foundation for creating new food products, especially fibrous meat-like analogs, that benefit from enhanced protein structures created by extrusion texturization. Relation to the components within the NP Action Plan. This research addresses NP 306 Action Plan Component 2. New Processes, New Uses and Value-added Foods, and Biobased Products. Problem Areas 2a. New Product Technology and 2C. New and Improved Processes and Feedstocks. 4.Accomplishments 1. New products created with mixed proteins: Consumers have little choice outside of meats and plant-based meat analogs for nutritious, high-protein textured foods that can form the basis for a meal. Dairy proteins are rich in proteins, vitamins and minerals and can be used to make meat analogs when combined with another protein. In this study, dairy proteins were combined with other proteins such as calcium caseinate, egg albumin, fish protein isolate, soy protein isolate, wheat gluten, and whey protein isolate, separately and/or in combinations, to create new meat-analog type products. When whey proteins were combined, using a high shear texturing machine, few mixed well and formed tough structures, but most did not. The proteins that formed tough structures such as casein and egg albumin can be cooked together to create new products with improved texture to help provide health benefits to US consumers. Relation to the components within the NP Action Plan. This research addresses NP 306 Action Plan Component 2. New Processes, New Uses and Value-added Foods, and Biobased Products. Problem Areas 2a. New Product Technology and 2C. New and Improved Processes and Feedstocks. 6.Technology Transfer Number of Active CRADAs 1 Number of the New MTAs (providing only) 1 Number of Non-Peer Reviewed Presentations and Proceedings 2 Number of Newspaper Articles and Other Presentations for Non-Science Audiences 1 Review Publications Onwulata, C.I., Pordesimo, L.O. 2008. Whey Texturization for Snacks. In: Onwulata,C.I.,Huth, P.J., editors. Whey Processing, Functionality and Health Benefits. Ames, IA: Blackwell Publishing and IFT Press. p.169-184. Onwulata, C.I. 2008. Baking Properties of Milk Proteins-Coated Wheat Bran. Journal of Food Processing and Preservation. 32(2008):24-38. Onwulata, C.I., Cooke, P.H., Harden, J., Liu, Z., Erhan, S.Z., Akin, D.E., Barton Ii, F.E. 2007. Microstructure of milk-protein-coated flax fibers. Journal of Biobased Materials and Bioenergy. 1(3):372-379. Carvalho, C.W., Onwulata, C.I., Tomasula, P.M. 2007. Rheological Properites of Starch and Whey Protein Isolate Gels. Journal of Food Science and Technology. 13(3):207-216. Liu, Z., Erhan, S.Z., Akin, D.E., Barton Ii, F.E., Onwulata, C.I., Mckeon, T.A. 2008. Modified flax fibers reinforced soy-based composites: mechanical properties and water absorption behavior. Composite Interfaces. 15:207-220.