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Functional properties of whey protein concentrate texturized at acidic pH: effect of extrusion temperature

Reactive supercritical fluid extrusion (RSCFX) process at acidic condition (pH 3.0) was used to generate texturized whey protein concentrate (TWPC) and the impacts of process temperature on product's physicochemical properties were evaluated. TWPC extruded at 50 and 70 °C formed soft-textured a...

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Auteurs principaux: Mustapha, Nor Afizah, Rizvi, Syed S. H.
Format: Article
Langue:English
Publié: Elsevier 2014
Accès en ligne:http://psasir.upm.edu.my/id/eprint/37724/1/Functional%20properties%20of%20whey%20protein%20concentrate%20texturized%20at%20acidic%20pH.pdf
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spelling oai:psasir.upm.edu.my:37724 http://psasir.upm.edu.my/id/eprint/37724/ Functional properties of whey protein concentrate texturized at acidic pH: effect of extrusion temperature Mustapha, Nor Afizah Rizvi, Syed S. H. Reactive supercritical fluid extrusion (RSCFX) process at acidic condition (pH 3.0) was used to generate texturized whey protein concentrate (TWPC) and the impacts of process temperature on product's physicochemical properties were evaluated. TWPC extruded at 50 and 70 °C formed soft-textured aggregates with high solubility than that extruded at 90 °C that formed protein aggregates with low solubility. Total free sulfhydryl contents and solubility studies in selected buffers indicated that TWPC is primarily stabilized by non-covalent interactions. Proteins texturized at 90 °C showed an increased affinity for 1-anilino-naphthalene-8-sulfonate (ANS) and a decreased affinity for cis-parinaric acid (CPA), indicating changes in protein structure. Water dispersion of TWPC at room temperature showed thickening function with pseudoplastic behavior. Secondary gelation occurred in TWPC obtained at 50 and 70 °C by heating the cold-set gels to 95 °C. TWPC texturized at 90 °C produced cold-set gels with good thermal stability. Compared to control, TWPC formed stable oil-in-water emulsions. Factors such as degree of protein denaturation and the balance of surface hydrophobicity and solubility influenced the heat- and cold-gelation and emulsifying properties of the protein ingredients. TWPC generated by low and high temperature extrusions can thus be utilized for different products requiring targeted physicochemical functionalities. Elsevier 2014-06 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/37724/1/Functional%20properties%20of%20whey%20protein%20concentrate%20texturized%20at%20acidic%20pH.pdf Mustapha, Nor Afizah and Rizvi, Syed S. H. (2014) Functional properties of whey protein concentrate texturized at acidic pH: effect of extrusion temperature. LWT - Food Science and Technology, 57 (1). pp. 290-298. ISSN 0023-6438 http://www.sciencedirect.com/science/article/pii/S002364381400036X?np=y 10.1016/j.lwt.2014.01.019
institution UPM IR
collection UPM IR
language English
description Reactive supercritical fluid extrusion (RSCFX) process at acidic condition (pH 3.0) was used to generate texturized whey protein concentrate (TWPC) and the impacts of process temperature on product's physicochemical properties were evaluated. TWPC extruded at 50 and 70 °C formed soft-textured aggregates with high solubility than that extruded at 90 °C that formed protein aggregates with low solubility. Total free sulfhydryl contents and solubility studies in selected buffers indicated that TWPC is primarily stabilized by non-covalent interactions. Proteins texturized at 90 °C showed an increased affinity for 1-anilino-naphthalene-8-sulfonate (ANS) and a decreased affinity for cis-parinaric acid (CPA), indicating changes in protein structure. Water dispersion of TWPC at room temperature showed thickening function with pseudoplastic behavior. Secondary gelation occurred in TWPC obtained at 50 and 70 °C by heating the cold-set gels to 95 °C. TWPC texturized at 90 °C produced cold-set gels with good thermal stability. Compared to control, TWPC formed stable oil-in-water emulsions. Factors such as degree of protein denaturation and the balance of surface hydrophobicity and solubility influenced the heat- and cold-gelation and emulsifying properties of the protein ingredients. TWPC generated by low and high temperature extrusions can thus be utilized for different products requiring targeted physicochemical functionalities.
format Article
author Mustapha, Nor Afizah
Rizvi, Syed S. H.
spellingShingle Mustapha, Nor Afizah
Rizvi, Syed S. H.
Functional properties of whey protein concentrate texturized at acidic pH: effect of extrusion temperature
author_facet Mustapha, Nor Afizah
Rizvi, Syed S. H.
author_sort Mustapha, Nor Afizah
title Functional properties of whey protein concentrate texturized at acidic pH: effect of extrusion temperature
title_short Functional properties of whey protein concentrate texturized at acidic pH: effect of extrusion temperature
title_full Functional properties of whey protein concentrate texturized at acidic pH: effect of extrusion temperature
title_fullStr Functional properties of whey protein concentrate texturized at acidic pH: effect of extrusion temperature
title_full_unstemmed Functional properties of whey protein concentrate texturized at acidic pH: effect of extrusion temperature
title_sort functional properties of whey protein concentrate texturized at acidic ph: effect of extrusion temperature
publisher Elsevier
publishDate 2014
url http://psasir.upm.edu.my/id/eprint/37724/1/Functional%20properties%20of%20whey%20protein%20concentrate%20texturized%20at%20acidic%20pH.pdf
_version_ 1819296005761269760
score 13.4562235

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