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Extrusion texturized dairy proteins: processing and application.

Charles I Onwulata1, Michael H Tunick, Phoebe X Qi

  • 1Center of Excellence in Extrusion and Polymer Rheology, Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Wyndmoor, Pennsylvania, USA. Charles.Onwulata@ars.usda.gov

Advances in Food and Nutrition Research
|April 21, 2011
PubMed
Summary
This summary is machine-generated.

Texturization modifies dairy proteins like casein and whey, creating new food ingredients. Techniques like supercritical fluid and cold extrusion preserve nutritional value for high-protein snacks and improved food products.

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Area of Science:

  • Food Science and Technology
  • Protein Chemistry
  • Dairy Science

Background:

  • Milk proteins, including casein and whey proteins (α-lactalbumin, β-lactoglobulin), possess significant health benefits and functional properties.
  • These native properties make them valuable components in food formulations.

Purpose of the Study:

  • To explore the process of texturization of dairy proteins using a twin-screw extruder.
  • To investigate how texturization modifies the molecular structure and imparts unique functional properties to dairy proteins.
  • To present the applications of texturized dairy ingredients in food products.

Main Methods:

  • Texturization of dairy proteins via mechanical shear, heat, and pressure in a twin-screw extruder.
  • Control of texturization extent and structural changes by adjusting extrusion parameters (temperature, moisture).
  • Utilizing supercritical fluid extrusion and cold extrusion to minimize thermal damage.

Main Results:

  • Texturization significantly alters the molecular structure of dairy proteins, leading to novel functional properties.
  • Adjustable extrusion parameters allow for tailored functional behavior of the protein ingredients.
  • Texturized proteins can be used to create puffed high-protein snacks and softer gels.

Conclusions:

  • Texturization is an effective method for developing new dairy protein-based food ingredients with enhanced functionality.
  • Advanced extrusion techniques (supercritical fluid, cold extrusion) preserve nutritional quality and functionality.
  • Texturized dairy ingredients offer opportunities for creating innovative food products with improved nutritional profiles.