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Functionality of extrusion--texturized whey proteins.

C I Onwulata1, R P Konstance, P H Cooke

  • 1USDA, ARS, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038, USA. Conwulata@errc.usda.gov

Journal of Dairy Science
|December 16, 2003
PubMed
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Texturizing whey protein concentrates (WPC) and isolates (WPI) via extrusion processing enhances their functionality. Controlled denaturation through extrusion temperature modifies protein solubility and gelation properties for tailored food ingredients.

Area of Science:

  • Food Science and Technology
  • Protein Chemistry
  • Biomaterials Engineering

Background:

  • Whey protein concentrates (WPC) and isolates (WPI) are underutilized byproducts of cheesemaking.
  • Current food applications utilize only 50% of available whey proteins.
  • Texturization of whey proteins can create novel ingredients with enhanced functionality.

Purpose of the Study:

  • To investigate the texturization of WPC, WPI, and whey albumin using extrusion processing.
  • To determine the impact of varying extrusion temperatures on protein functionality.
  • To establish a method for creating texturized whey protein ingredients with controlled properties.

Main Methods:

  • Extrusion processing of WPC, WPI, and whey albumin in a twin-screw extruder.

Related Experiment Videos

  • Controlled extrusion cook temperatures (35, 50, 75, 100°C) in the final zones.
  • Analysis of protein solubility, gelation, foaming, and digestibility of extrudates.

    • Main Results:

    • Extrusion significantly increased protein denaturation (insolubility) with rising temperatures (30% to 95%).
    • Gel strength initially increased at lower temperatures (35°C, 50°C) but was lost at higher temperatures (75°C, 100°C).
    • Foaming and digestibility were minimally affected by the denaturation levels achieved.

    Conclusions:

    • Extrusion processing offers a method to texturize whey proteins, altering their functional properties.
    • Extrusion temperature is a critical parameter for controlling the degree of denaturation and resultant functionality.
    • This controlled texturization enables the development of tailored whey protein ingredients for specific food applications.