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United States Department of Agriculture

Agricultural Research Service

Title: High Moisture Extrusion of Whey Proteins

Author
item Onwulata, Charles

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: October 19, 2003
Publication Date: November 1, 2003
Citation: Onwulata, C.I. 2004. High Moisture Extrusion of Whey Proteins. IFT Annual Meeting, July 12-16, 2004. Las Vegas, NV. Paper #41-4.

Technical Abstract: A new process for texturizing whey protein isolate (WPI) was developed to create ingredients with functionality that can be tailored for various product applications. Though new products incorporating WPI, such as sports drinks are being developed, inclusion of WPI in sufficient amounts to boost the nutritional profile of extruded foods and snacks is difficult. Addition of WP to cornmeal to make extruded crunchy snacks results in a product with reduced expansion and crunchiness. In this study, WPI was extruded in a twin screw extruder at about 40% moisture content and 100 C, with deionized water and two pH-adjusted water streams using 2 M HCl and 2 M NaOH. Protein solubility, gelation, foaming and digestibility were determined for the products. Degree of texturization, determined by solubility at pH 7, increased from 30 to 80% as pH was increased. Gelling properties and ability to foam were lost, but in-vitro digestibility was not affected. WPI texturized by extrusion at different pH values produced stringy products, showing that texturized WPI ingredients with defined functionality can be created. These products have potential as ingredients to boost protein contents of products ranging from extruded snacks to meat analogs.

Last Modified: 10/21/2014
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