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ARS Home » Research » Publications at this Location » Publication #171247
Title: FUNCTIONALITY OF EXTRUDED WHEY PROTEINS, AND PROPERTIES OF POLYLACTIC ACID AND SUGARBEET PULP BLENDS - SIMULATED EXTRUSION

Author
item Onwulata, Charles
item Liu, Linshu

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 7/14/2006
Publication Date: 10/21/2006
Citation: Onwulata, C.I., Liu, L.S. 2006. Functionality of extruded whey proteins, and properties of polylactic acid and sugarbeet pulp blends - simulated extrusion. Meeting Abstract.

Interpretive Summary: N/A

Technical Abstract: Extrusion often plays a central role in the development of processes for creation of novel products from agricultural materials. Our research emphasizes the development of extrusion processing techniques to form unique bio- and agri-polymers that become the basis for new food and non-food products. The extrusion step is augmented by enzyme treatment, additional high shear techniques, fractionation, encapsulation technologies and injection or blow molding processing. Our team in the Center of Excellence for Extrusion and Polymer Rheology (CEEPR) recently used extrusion and other processes to effectively convert surplus whey into a new texturized whey ingredient.