Extrusion texturized dairy proteins

Extrusion Texturized Dairy Proteins Processing and Application... 

It is demonstrated here that extrusion is an effective tool for texturing whey proteins to create new functions for dairy proteins and that thermally denatured WPl is a unique ingredient that can be used in large amounts in nontraditional applications for non-TWPl. This review covers the use of extrusion texturized dairy ingredients in foods however, there are other examples of fhe successful use of this technique along with the product, TWPl in different types of nonfood applications, such as in biodegradable films, and bioplastics. 

There is a continuing interest to improve and extend the fimctional properties range of dairy proteins to provide both health benefits and their characteristic physical behaviors under different temperature, moisture, and pH conditions so that they may be included in foods that ordinarily do not contain them. One such research area is the extrusion texturization of whey proteins, which have resulted in dairy proteins with new characteristics imparted by a controlled texturization process, depending on the application desired (Hale et al., 2002 Manoi and Rizvi, 2008 Onwulata, 2009 Onwulata et al., 1998). Protein texturization is a two-step process that involves, first, the unfolding of the globular structure (denaturation) and, second, the alignments of the partially unfolded structures in the direction of mass flow in the extruder. The surface characteristics are imparted at the extruder die as the molten mass exits (Onwulata et al., 2003a). 

Extrusion texturization minimizes the water binding capacity of dairy protein products, in decreasing order, WPI > WPC > NDM, as temperature increases, making them interact better with starch. 

Qi, P. X. and Onwulata, C. 1. (2011). Physical properties, molecular structures and protein quality of texturized whey protein isolate (WPl) Effect of extrusion moisture content. /. Dairy Sci. (Accepted for publication). doi 10.3168/jds.2010-3942. 

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