Submitted to: Meeting Abstract
Publication Type: Abstract only
Publication Acceptance Date: 5/25/2008
Publication Date: 8/17/2008
Citation: Onwulata, C.I., Thomas, A.E., Tunick, M.H. 2008. FLOW BEHAVIOR OF PROTEIN BLENDS. Meeting Abstract. Interpretive Summary: N/A
Technical Abstract: Blending proteins can increase textural strength or enhance taste or mouth feel, such as blending soy with whey to improve taste. In this study, we measured the viscosity of various combinations of six proteins (whey protein isolates, calcium caseinate, soy protein isolates, wheat gluten, egg albumin, and fish protein) blended with wheat flour, glycerol and water. The blends were continuously mixed for 15 min at 60 deg C, and the flow behavior fitted to the power law model. Flow indices indicate varying strengths for different protein combinations, such as egg albumin, flow index (n=0.67) and maximum viscosity 88.9 cP or wheat gluten flow index (n=1.38) and maximum viscosity 15.8 cP. Combining egg albumin and wheat gluten reduced flow index (n=0.48) and maximum viscosity 30.0 cP. The addition of wheat gluten to egg albumin disrupted the gel structure. Understanding interactions of proteins from different sources enables engineering of foods with desired textures.