Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Protein Denaturation01:28

Protein Denaturation

The function of proteins depends on their native three-dimensional structure, which is dictated by the amino acid sequence of the specific protein. Folding of the polypeptide chain takes place under specific conditions that energetically favor the folded conformation. In contrast, protein denaturation occurs spontaneously under unfavorable conditions that disrupt the integrity of the folded conformation. Thus, the chemical and physical environment of a protein, such as significant changes in pH...
Mechanical Protein Function01:58

Mechanical Protein Function

Proteins perform many mechanical functions in a cell. These proteins can be classified into two general categories- proteins that generate mechanical forces and proteins that are subjected to mechanical forces. Proteins providing mechanical support to the structure of the cell, such as keratin, are subjected to mechanical force, whereas proteins involved in cell movement and transport of molecules across cell membranes, such as an ion pump, are examples of generating mechanical force. 
Protein Dynamics in Living Cells01:19

Protein Dynamics in Living Cells

Different fluorescence-based techniques are used to study the protein dynamics in living cells. These techniques include FRAP, FRET, and PET.
Fluorescent recovery after photobleaching (FRAP) is a fluorescent-protein-based detection technique used to quantify protein movement rates within the cell. This method exposes a small portion of the cell to an intense laser beam. The laser beam causes permanent photobleaching of the fluorophore-tagged proteins in the exposed region. As the bleached...
Protein-Protein Interfaces02:04

Protein-Protein Interfaces

Many proteins form complexes to carry out their functions, making protein-protein interactions (PPIs) essential for an organism's survival. Most PPIs are stabilized by numerous weak noncovalent chemical forces. The physical shape of the interfaces determines the way two proteins interact. Many globular proteins have closely-matching shapes on their surfaces, which form a large number of weak bonds. Additionally, many PPIs occur between two helices or between a surface cleft and a polypeptide...
Protein-protein Interfaces02:04

Protein-protein Interfaces

Many proteins form complexes to carry out their functions, making protein-protein interactions (PPIs) essential for an organism's survival. Most PPIs are stabilized by numerous weak noncovalent chemical forces. The physical shape of the interfaces determines the way two proteins interact. Many globular proteins have closely-matching shapes on their surfaces, which form a large number of weak bonds. Additionally, many PPIs occur between two helices or between a surface cleft and a polypeptide...
Mechanical Protein Functions01:58

Mechanical Protein Functions

Proteins perform many mechanical functions in a cell. These proteins can be classified into two general categories- proteins that generate mechanical forces and proteins that are subjected to mechanical forces. Proteins providing mechanical support to the structure of the cell, such as keratin, are subjected to mechanical force, whereas proteins involved in cell movement and transport of molecules across cell membranes, such as an ion pump, are examples of generating mechanical force. 

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Case Volume and Experience in Stereotactic Radiation: Analysis of a Prospective Peer Review Program.

Advances in radiation oncology·2025
Same author

Impact of Extent of Resection on Survival in Brain Metastasis: An Analysis of 867 Patients.

Neurosurgery·2025
Same author

Predicting leptomeningeal disease spread after resection of brain metastases using machine learning.

Journal of neurosurgery·2022
Same author

Survival Prediction After Neurosurgical Resection of Brain Metastases: A Machine Learning Approach.

Neurosurgery·2022
Same author

Sensory environment affects Icelandic threespine stickleback's anti-predator escape behaviour.

Proceedings. Biological sciences·2022
Same author

Neurosurgical resection for locally recurrent brain metastasis.

Neuro-oncology·2021
Same journal

Postbiotics and the Future of Functional Foods: Delivery Innovations for Targeted Health Benefits.

Journal of food science·2026
Same journal

Differences in Collagen Characteristics and Gene Expression in Longissimus Lumborum between Xia'Nan and Chinese Simmental Bulls and Their Impact on Meat Tenderness.

Journal of food science·2026
Same journal

Classification and Soluble Solids Content Prediction of Intact Tamarind Using Short-Wave Infrared Spectroscopy and Chemometric Models.

Journal of food science·2026
Same journal

The Rheological, Cooking, and Digestion Characteristics of Meat Noodles as Affected by the Composite Formulation of Gluten-Myofibrillar Proteins.

Journal of food science·2026
Same journal

Donkey Milk Exosomes Protect Against Dextran Sulfate Sodium-Induced Colitis by Delivering Anti-Inflammatory miRNAs and Reshaping Gut Microbiota.

Journal of food science·2026
Same journal

Effect of Sedum aizoon L. Powder Addition on the Rheological Properties and Gluten Structure Characteristics of Dough and the In Vitro Digestibility of Noodles.

Journal of food science·2026
See all related articles

Related Experiment Video

Updated: Jun 12, 2026

Evaluation of Microbial Safety of Dairies using Bacterial Proteomic Profiling via MALDI Approach
09:31

Evaluation of Microbial Safety of Dairies using Bacterial Proteomic Profiling via MALDI Approach

Published on: October 7, 2025

Texturized dairy proteins.

Charles I Onwulata1, John G Phillips, Michael H Tunick

  • 1US Dept. of Agriculture, ARS, Eastern Regional Research Center, Dairy Processing and Products Research Unit, 600 E. Mermaid Lane, Wyndmoor, PA 19038, USA. charles.onwulata@ars.usda.gov

Journal of Food Science
|May 25, 2010
PubMed
Summary
This summary is machine-generated.

Extrusion processing modifies dairy proteins like whey protein isolate and concentrate, altering their structure for use in high-protein foods. This texturization enhances their functionality in starchy products, improving nutrient content.

More Related Videos

Film Extrusion of Crambe abyssinica/Wheat Gluten Blends
06:51

Film Extrusion of Crambe abyssinica/Wheat Gluten Blends

Published on: January 17, 2017

Related Experiment Videos

Last Updated: Jun 12, 2026

Evaluation of Microbial Safety of Dairies using Bacterial Proteomic Profiling via MALDI Approach
09:31

Evaluation of Microbial Safety of Dairies using Bacterial Proteomic Profiling via MALDI Approach

Published on: October 7, 2025

Film Extrusion of Crambe abyssinica/Wheat Gluten Blends
06:51

Film Extrusion of Crambe abyssinica/Wheat Gluten Blends

Published on: January 17, 2017

Area of Science:

  • Food Science
  • Protein Chemistry
  • Material Science

Background:

  • Dairy proteins, including whey proteins, are susceptible to structural changes from processing.
  • These modifications can alter protein functionality, impacting their application in food products.
  • Understanding these changes is key to developing novel food ingredients and applications.

Purpose of the Study:

  • To investigate the structural modification of dairy proteins (nonfat dried milk, whey protein concentrate, whey protein isolate) via twin-screw extrusion.
  • To determine the effects of extrusion temperature and moisture content on dairy protein texturization.
  • To assess the impact of these modifications on the functional properties of dairy proteins for food applications.

Main Methods:

  • Nonfat dried milk (NDM), whey protein concentrate (WPC), and whey protein isolate (WPI) were processed using a twin-screw extruder.
  • Extrusion was performed at melt temperatures of 50, 75, and 100°C with moisture content ranging from 20% to 70%.
  • Viscoelasticity, solubility, and peak force were measured to characterize the degree of texturization.

Main Results:

  • Extrusion temperature was a more significant factor than moisture content in texturizing dairy proteins (P < 0.05).
  • Higher extrusion temperatures (≥75°C) increased the peak force of WPC and WPI, indicating significant structural changes.
  • Nonfat dried milk showed limited texturization due to lactose interference, while WPI extruded at 50°C remained largely untextured.

Conclusions:

  • Extrusion processing effectively modifies the structure of dairy proteins, creating a range of textures suitable for new food products.
  • Modified dairy proteins exhibit reduced water-binding capacity, making them ideal for incorporation into starchy foods like puffed snacks.
  • This technology offers a method to enhance the nutritional profile of processed foods by increasing protein content using texturized dairy proteins.