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United States Department of Agriculture

Agricultural Research Service

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Research Project: NEW AND IMPROVED PROCESSES FOR TEXTURIZING MILK COMPONENTS

Location: Dairy and Functional Foods

Project Number: 1935-41000-079-00
Project Type: Appropriated

Start Date: Jun 16, 2009
End Date: May 23, 2010

Objective:
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.

Approach:
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.

Last Modified: 7/28/2014
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