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J. Dairy Sci. 89:71-81
© American Dairy Science Association, 2006.

Properties of Whey Protein Isolates Extruded under Acidic and Alkaline Conditions1

C. I. Onwulata*,2, S. Isobe{dagger}, P. M. Tomasula* and P. H. Cooke*

* USDA-ARS, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA 19038
{dagger} Food Engineering Division, National Food Research Institute, Tsukuba, Ibaraki, Japan

2 Corresponding author: conwulata{at}errc.ars.usda.gov

Whey proteins have wide acceptance and use in many products due to their beneficial nutritional properties. To further increase the amount of whey protein isolates (WPI) that may be added to products such as extruded snacks and meats, texturization of WPI is necessary. Texturization changes the folding of globular proteins to improve interaction with other ingredients and create new functional ingredients. In this study, WPI pastes (60% solids) were extruded in a twin-screw extruder at 100°C with 4 pH-adjusted water streams: acidic (pH 2.0 ± 0.2) and alkaline (pH 12.4 ± 0.4) streams from 2 N HCl and 2 N NaOH, respectively, and acidic (pH 2.5 ± 0.2) and alkaline (pH 11.5 ± 0.4) electrolyzed water streams; these were compared with WPI extruded with deionized water. The effects of water acidity on WPI solubility at pH 7, color, microstructure, Rapid Visco Analyzer pasting properties, and physical structure were determined. Alkaline conditions increased insolubility caused yellowing and increased pasting properties significantly. Acidic conditions increased solubility and decreased WPI pasting properties. Subtle structural changes occurred under acidic conditions, but were more pronounced under alkaline conditions. Overall, alkaline conditions increased denaturation in the extruded WPI resulting in stringy texturized WPI products, which could be used in meat applications.

Key Words: pH • extrusion • whey protein isolates • electrolyzed water






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