High moisture extrusion for microparticulation of whey proteins -Influence of process parameters

Journal of Food Engineering

Volumn 185, Issue , 2016, Pages 56-61

  Wolz, Magdalena ^a   Kastenhuber, Simon ^a   Kulozik, Ulrich ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

High moisture extrusion; Influence of process parameters; Microparticulation; Whey protein

Indexed keywords

AGGLOMERATION; DENATURATION; EXTRUSION; HEAT TRANSFER; MOISTURE; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; PROTEINS; SHEAR FLOW; SHEAR STRESS; SPECIFIC HEAT; STRESSES; THERMOMECHANICAL TREATMENT;

FUNCTIONAL PROPERTIES; HIGH MOISTURE; INFLUENCE OF PROCESS PARAMETERS; MICROPARTICULATION; PROTEIN DENATURATION; TEMPERATURE INCREASE; TWIN SCREW EXTRUSION; WHEY PROTEINS;

PROCESS CONTROL;

EID: 84974834753     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2016.04.002     Document Type: Article

References (44)

1. H. Akdogan High moisture food extrusion Int. J. Food Sci. Technol. 34 1999 195 207
2. R.E. Altomare, and P. Ghossi An analysis of residence time distribution patterns in a twin screw cooking extruder Biotechnol. Prog. 2 3 1986 157 163
3. C.L. Bon, N. Taco, and D. Durand Growth and structure of aggregates of heat-denatured b-lactoglobulin Int. J. Food Sci. Technol. 34 1999 451 465
4. E. ÇakIr-Fuller Enhanced heat stability of high protein emulsion systems provided by microparticulated whey proteins Food Hydrocoll. 47 0 2015 41 50
5. J.C. Cheftel, and E. Dumay Microcoagulation of proteins for development of "creaminess" Food Rev. Int. 9 4 1993 473 502
6. J.C. Cheftel, M. Kitagawa, and C. Quéguiner New protein texturization processes by extrusion cooking at high moisture levels Food Rev. Int. 8 2 1992 235 275
7. S. Damodaran, and A. Paraf Food Proteins and Their Applications 1997 Marcel Dekker New York
8. F. Dannenberg, and H.-G. Kessler Reaction kinetics of the denaturation of whey proteins in milk J. Food Sci. 53 1 1988 258 263
9. M. Donovan, and D.M. Mulvihill Thermal denaturation and aggregation of whey proteins Ir. J. Food Sci. Technol. 11 1987 87 100
10. N. Erabit, D. Flick, and G. Alvarez Formation of β-lactoglobulin aggregates during thermomechanical treatments under controlled shear and temperature conditions J. Food Eng. 120 2014 57 68
11. J. Fichtali, F.R. Voort, and L.L. van de, Diosady Performance evaluation of acid casein neutralization process by twin-screw extrusion J. Food Eng. 26 3 1995 301 318
12. R. Guy Extrusion Cooking 2001 Woodhead Publishing Limited Cambridge
13. J.M. Harper Extrusion of Foods 1981 CRC Pr. Boca Raton
14. P. Havea, H. Singh, and L.K. Creamer Characterization of heat-induced aggregates of β-lactoglobulin, α-lactalbumin and bovine serum albumin in a whey protein concentrate environment J. Dairy Res. 68 03 2001 486 497
15. C. Hollar, N. Parris, A. Hsieh, and K. Cockley Factors affecting the denaturation and aggregation of whey proteins in heated whey protein concentrate mixtures J. Dairy Sci. 78 2 1995 260 267
16. M. Iordache, and P. Jelen High pressure microfluidization treatment of heat denatured whey proteins for improved functionality Innov. Food Sci. Emerg. Technol. 4 4 2003 367 376
17. H.-G. Kessler, and H.-J. Beyer Thermal denaturation of whey proteins and its effect in dairy technology Int. J. Biol. Macromol. 13 3 1991 165 173
18. J.L. Kokini, C.-T. Ho, and M.V. Karwe Food Extrusion Science and Technology xiv 1992 Marcel Dekker New York 740
19. P. Kumar, K.P. Sandeep, and S. Alavi Extrusion of foods M.M. Farid, Mathematical Modeling of Food Processing 2010 CRC Press Boca Raton 795 827
20. S.K. Lee, M. Huss, H. Klostermeyer, and S.G. Anema The effect of pre-denatured whey proteins on the textural and micro-structural properties of model processed cheese spreads Int. Dairy J. 32 2 2013 79 88
21. T. Nicolai, M. Britten, and C. Schmitt b-Lactoglobulin and WPI aggregates: formation, structure and applications Food Hydrocoll. 25 25 2011 1945 1962
22. C.I. Onwulata, J.G. Phillips, M.H. Tunick, P.X. Qi, and P.H. Cooke Texturized dairy proteins J. Food Sci. 75 2 2010 100 109
23. R. Osen, S. Toelstede, F. Wild, P. Eisner, and U. Schweiggert-Weisz High moisture extrusion cooking of pea protein isolates: raw material characteristics, extruder responses, and texture properties J. Food Eng. 127 0 2014 67 74
24. P. Paquin, Y. Lebeuf, J. Richard, and M. Kalab Microparticulation of Milk Proteins by High Pressure Homogenization to Produce a Fat Substitute, in: Protein & Fat Globule Modifications by Heat Treatment, Homogenization. & Other Technological Means for High Quality Dairy Products IDF Seminar, München. 25.-28.08 1992 International Dairy Federation Brüssel 389 396
25. P.X. Qi, and C.I. Onwulata Physical properties, molecular structures, and protein quality of texturized whey protein isolate: effect of extrusion moisture content J. Dairy Sci. 94 5 2011 2231 2244
26. C. Quéguiner, E. Dumay, C. Salou-Cavalier, and J.C. Cheftel Microcoagulation of a whey protein isolate by extrusion cooking at acid pH J. Food Sci. 57 3 1992 610 616
27. S.P.F.M. Roefs, and K.G. de Kruif A model for the denaturation and aggregation of β-lactoglobulin Eur. J. Biochem. 226 1994 883 889
28. H. de Ruyck Modelling of the residence time distribution in a twin screw extruder J. Food Eng. 32 4 1997 375 390
29. O. Sandoval-Castilla, C. Lobato-Calleros, E. Aguirre-Mandujano, and E.J. Vernon-Carter Microstructure and texture of yogurt as influenced by fat replacers Int. Dairy J. 14 2 2004 151 159
30. Z.-C. Shen, and Z.-D. Wang A novel extruder for soybean texturization J.L. Kokini, C.-T. Ho, M.V. Karwe, Food Extrusion Science and Technology 1992 Marcel Dekker New York 725 732
31. M. Simmons, P. Jayaraman, and P. Fryer The effect of temperature and shear rate upon the aggregation of whey protein and its implications for milk fouling J. Food Eng. 79 2 2007 517 528
32. N.S. Singer, and J.M. Dunn Protein microparticulation: the principle and the process J. Am. Coll. Nutr. 9 4 1990 388 397
33. T. Spiegel, and M. Huss Whey protein aggregation under shear conditions - effects of pH-value and removal of calcium Int. J. Food Sci. Technol. 37 2002 559 568
34. A.J. Steventon Thermal Aggregation of Whey Proteins 1992 Dissertation Cambridge
35. M. Thiébaud, E. Dumay, and J.C. Cheftel Biochemical and physico-chemical characteristics of the protein constituents of crab analogues prepared by thermal gelation an extrusion cooking E. Dickinson, D. Lorient, Food Macromolecules and Colloids 1995 Royal Society of Chemistry Cambridge, UK 189 193
36. M. Thiébaud, E. Dumay, and J.C. Cheftel Influence of process variables on the characteristics of a high moisture fish soy protein mix texturized by extrusion cooking LWT - Food Sci. Technol. 29 5-6 1996 526 535
37. A. Tolkach, and U. Kulozik Reaction kinetic pathway of reversible and irreversible thermal denaturation of β-lactoglobulin Lait 87 4-5 2007 301 315
38. J. Toro-Sierra, A. Tolkach, and U. Kulozik Fractionation of α-lactalbumin and β-lactoglobulin from whey protein isolate using selective thermal aggregation, an optimized membrane separation procedure and resolubilization techniques at pilot plant scale Food Bioprocess Technol. 6 4 2013 1032 1043
39. M. Verheul, S.P.F.M. Roefs, and K.G. de Kruif Kinetics of heat-induced aggregation of β-lactoglobulin J. Agric. Food Chem. 46 1998 896 903
40. H.B. Wijayanti, N. Bansal, and H.C. Deeth Stability of whey proteins during thermal processing: a review Compr. Rev. Food Sci. Food Saf. 13 6 2014 1235 1251
41. M. Wolz, and U. Kulozik Thermal denaturation kinetics of whey proteins at high protein concentrations Int. Dairy J. 49 2015 95 101
42. M. Wolz, E. Mersch, and U. Kulozik Thermal aggregation of whey proteins under shear stress Food Hydrocoll. 56 2016 396 404
43. A.-I. Yeh, S.-J. Hwang, and J.-J. Guo Effects of screw speed and feed rate on residence time distribution and axial mixing of wheat flour in a twin-screw extruder J. Food Eng. 17 1 1992 1 13
44. R.N. Zuniga, A. Tolkach, U. Kulozik, and J.M. Aguilera Kinetics of formation and physiochemical characterization of thermally-induced β-lactoglobulin aggregates J. Food Sci. 75 5 2010 261 268