Extrusion performance and physicochemical characterization of texturized native and chemically modified whey proteins in carbohydrate-containing systems

Several approaches to modify the functional characteristics of whey proteins for increased versatility and improved performance during extrusion were investigated. Esterification with n-propanol, acetylation with acetic anhydride and pH modification (5.4 and 8.5) were selected a alternative techniques to modify whey protein isolate (WPI). Modified and native WPI-corn starch blends were extruded at various process conditions of temperature (110-1700C); screw speed (250-450 rpm); moisture content (17-41$\sp\circ$C); and protein concentration (0-70%). Physicochemical and structural properties of feeds and extrudates were related to the different chemical changes occurring during extrusion. By modifying the reactivity of either the free amino or carboxyl groups of the protein, texturization and/or puffing of corn starch-based WPI-containing products can be controlled. An optimum between the presence of disulfide bonds and hydrophobic interactions to form a properly texturized product from whey protein isolates was observed. Disulfide bonds contributed to the formation of hard, non cohesive products, whereas hydrophobic interactions resulted in brittle, less cohesive extrudates. Free amino groups of whey proteins appeared to play an important role in texture formation. An increase in the negative charge of the protein seemed to favor the texturization of whey proteins.

Name thesis:degree_name

Ph.D.

Level thesis:degree_level

Dissertation

Discipline thesis:degree_discipline

Food Science

Grantor

University of Illinois at Urbana-Champaign

Year dc:date

2011

Author dc:creator

• Martinez-Serna, Maria Dolores

Contributors dc:contributor

• Villota, Ricardo

• Agriculture, Food Science and Technology

Statement dc:rights

• Copyright 1990 Martinez-Serna, Maria Dolores

Language dc:language

eng

Identifier

AAI9114335
(UMI)AAI9114335

OAI identifier oai:identifier

oai:www.ideals.illinois.edu:2142/19330