Texturized dairy proteins.

摘要: UNLABELLED Dairy proteins are amenable to structural modifications induced by high temperature, shear, and moisture; in particular, whey can change conformation new unfolded states. The protein state is a basis for creating foods. dairy products, nonfat dried milk (NDM), concentrate (WPC), isolate (WPI) were modified using twin-screw extruder at melt temperatures of 50, 75, 100 degrees C, moistures ranging from 20 70 wt%. Viscoelasticity solubility measurements showed that extrusion temperature was more significant (P < 0.05) factor than moisture content. degree texturization, or state, characterized (R(2)= 0.98). consistency the extruded ranged rigid (2500 N) soft (2.7 N). Extruding above 75 C resulted increased peak force WPC (138 2500 WPI 147.1 NDM marginally texturized; presence lactose interfered with its texturization. products 50 not their values 71.8% 92.6%. A wide possibility exists foods texturized due extensive range states achievable. be used boost content puffed snacks made corn meal, but unmodified, they bind water form doughy pastes starch. To minimize binding property proteins, WPI, WPC, processing. Extrusion conditions adjusted sufficient structure destroy them. structures these ease use starchy nutrient levels. PRACTICAL APPLICATION isolate, concentrate,