Submitted to: UJNR Food & Agricultural Panel Proceedings
Publication Type: Proceedings
Publication Acceptance Date: 8/24/2009
Publication Date: 10/2/2009
Citation: Onwulata, C.I., Qi, P.X., Wu, D., Ren, Z., Pae, M., Pang, H., Meydani, N. 2009. Health and functional benefits of texturized whey proteins. UJNR Food & Agricultural Panel Proceedings. Interpretive Summary:
Technical Abstract: Whey proteins are added to many food products to enhance their nutrient content. Recent research findings confirm that consumption of whey proteins provides health benefits such as boosting immune response and maintaining muscle mass. We have used the extrusion processing conditions of moderate shear and temperatures (<100 deg C) to partially denature whey protein isolates. High temperature extrusion formed distinct, uniform, and densely-packed texturized whey protein structures which improved the texture of formulated snack bar products, and resulted in enhanced nutritional quality when tested in mice models. Textured whey protein isolates (TWPI) were used as ingredients in a snack-bar formulation used to demonstrate the health benefits of texturizing whey protein isolates. This work has demonstrated that food products containing TWPI possess desirable textural and beneficial nutritional properties. TWPI is better suited for snacks and for other protein-enriched products, and makes it possible to add large amounts of whey proteins into food products without changing their taste and texture (Onwulata and Tomasula, 2004). An immunostimulatory vitamin and mineral mixture (Nutrient Mix, NM) developed at Tufts University Human Nutrition Research Center on Aging (HNRCA) has been shown to improve immune response in old mice fed a diet containing TWPI. Immunostimulatory enhancing effects in both young (<5 months) and old (>22 months) mice groups was demonstrated.