Submitted to: Meeting Abstract
Publication Type: Abstract only
Publication Acceptance Date: 12/15/2005
Publication Date: 3/25/2006
Citation: Tunick, M.H., Onwulata, C.I. 2006. Texturization of whey proteins for use in fortified foods. ACS Spring Meeting Paper AGFD0013 Interpretive Summary: N/A
Technical Abstract: Protein from whey, a byproduct of cheesemaking, can be modified by extrusion and used to fortify snack foods and other products. These proteins contain all of the essential amino acids, and texturizing them extends their use in more foods. Twin-screw extrusion imparts structural changes to protein through heat and shear, and these changes can be regulated by water addition (25-100 mL/min) and extrusion temperature (50-100 deg C) to obtain products with more desirable functional properties. Rheological analyses, which provide information on conformation and structure of proteins, show that increasing the moisture decreased the elastic modulus when extruding at 50 or 75 deg C, but not at 100 deg C. Loss modulus values fell in the 0.2-0.3 range when extruding at 75 or 100 deg C; at 50 deg C, the values were frequently 0.5-1.2. The results suggest that the protein aggregated or shifted into a molten globule state during extrusion. The range of textures obtained, including soft, tough, and brittle, may all find application as food ingredients. Snacks that are normally high in fat and carbohydrates may be fortified by co-extrusion with whey protein.