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United States Department of Agriculture

Agricultural Research Service

Title: Low-Acid High Alkali Processing: Texturized Whey Proteins

Author
item Onwulata, Charles

Submitted to: United States Japan Natural Resources Protein Panel
Publication Type: Proceedings
Publication Acceptance Date: October 1, 2003
Publication Date: November 1, 2003
Citation: Onwulata, C.I. 2003. Low Acid High Alkali: Texturized Whey Proteins. United States Japan Natural Resources Panel, November 7-15. 2003, Tskuba, Japan. p.365.

Technical Abstract: The Dairy Processing and Products Research Unit (DPPRU), ARS, ERRC has developed new extruded products based on whey proteins. In this study, whey protein isolate (WPI) was texturized in a twin-screw extruder with two electrolyzed water streams, acid and alkali, and two non-electrolyzed pH-adjusted water streams (2 N HCl and 2 M NaOH), with pH 7 water as control. WPI were aggregated under acidic (pH 2-3) and alkaline conditions (pH 11-13) to form small primary aggregates. The combination of shear and high temperature aligned the small texturized WPI aggregates to form large fibrous structures. WPI texturized by extrusion at different pH values produced stringy products useful as meat extenders.

Last Modified: 4/19/2014