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