Extrusion modifies some physicochemical properties of milk protein concentrate for improved performance in high-protein nutrition bars

被引：14
作者：
Banach, Justin C. [1 ]
Clark, Stephanie [1 ]
Lamsal, Buddhi P. [1 ]
机构：
[1] Iowa State Univ, Food Sci & Human Nutr, Food Sci Bldg, Ames, IA 50011 USA
来源：
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 2018年 / 98卷 / 01期
关键词：
contact angle; free amine; free sulfhydryl; protein bar; water holding capacity; WHEY-PROTEIN; AVAILABLE LYSINE; SOY PROTEIN; STORAGE; PRODUCTS; TEXTURE; POWDERS; AGGREGATION; COOKING; QUALITY;
D O I：
10.1002/jsfa.8632
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
BACKGROUNDExtruded and ground milk protein concentrate powders, specifically those with 800 g kg(-1) protein (i.e. MPC80), imparted softness, cohesion and textural stability to high-protein nutrition (HPN) bars. The present study evaluated some physicochemical properties of extruded and conventionally produced (i.e. spray-dried) MPC80 to explain these improvements. Protein chemical changes and aggregations within MPC80-formulated HPN bars during storage were characterized. RESULTSExtruded MPC80 powders had broader particle size distribution (P < 0.05) and smaller volume-weighted mean diameter (P < 0.05) than the spray-dried control. Loose, tapped and particle densities increased (P < 0.05) and correspondingly occluded and interstitial air volumes decreased (P < 0.05) after extruding and milling MPC80. Extrusion decreased water holding capacity (P < 0.05) and solubility (P < 0.05), yet improved the wettability (P < 0.05) of MPC80. MPC80 free sulfhydryl (P < 0.05) and free amine (P < 0.05) concentrations decreased after extrusion. Sulfhydryl and amine concentrations changed (P < 0.05) and disulfide-linked and, more prominently, Maillard-induced aggregates developed during HPN bar storage. CONCLUSIONExtrusion and milling together changed the physicochemical properties of MPC80. Chemical changes and protein aggregations occurred in HPN bars prepared with either type of MPC80. Thus, the physicochemical properties of the formulating powder require consideration for desired HPN bar texture and stability. (c) 2017 Society of Chemical Industry
引用
收藏
页码：391 / 399
页数：9
相关论文
共 40 条
[1]   Functional properties of whey protein concentrate texturized at acidic pH: Effect of extrusion temperature [J].
Afizah, M. Nor ;
Rizvi, Syed S. H. .
LWT-FOOD SCIENCE AND TECHNOLOGY, 2014, 57 (01) :290-298
[2]   Instrumental and Sensory Texture Attributes of High-Protein Nutrition Bars Formulated with Extruded Milk Protein Concentrate [J].
Banach, J. C. ;
Clark, S. ;
Lamsal, B. P. .
JOURNAL OF FOOD SCIENCE, 2016, 81 (05) :S1254-S1262
[3]   Microstructural Changes in High-Protein Nutrition Bars Formulated with Extruded or Toasted Milk Protein Concentrate [J].
Banach, J. C. ;
Clark, S. ;
Lamsal, B. P. .
JOURNAL OF FOOD SCIENCE, 2016, 81 (02) :C332-C340
[4]   Texture and other changes during storage in model high-protein nutrition bars formulated with modified milk protein concentrates [J].
Banach, J. C. ;
Clark, S. ;
Lamsal, B. P. .
LWT-FOOD SCIENCE AND TECHNOLOGY, 2014, 56 (01) :77-86
[5]   Enzymatic modification of milk protein concentrate and characterization of resulting functional properties [J].
Banach, J. C. ;
Lin, Z. ;
Lamsal, B. P. .
LWT-FOOD SCIENCE AND TECHNOLOGY, 2013, 54 (02) :397-403
[6]   Characterization of Extruded and Toasted Milk Protein Concentrates [J].
Banach, J. C. ;
Clark, S. ;
Lamsal, B. P. .
JOURNAL OF FOOD SCIENCE, 2013, 78 (06) :E861-E867
[7]   DETERMINATION OF SH-GROUPS AND SS-GROUPS IN SOME FOOD PROTEINS USING ELLMANS REAGENT [J].
BEVERIDGE, T ;
TOMA, SJ ;
NAKAI, S .
JOURNAL OF FOOD SCIENCE, 1974, 39 (01) :49-51
[8]   METHODS FOR DETERMINATION REACTIVE LYSINE IN HEAT-TREATED FOODS AND FEEDS [J].
Brestensky, Matej ;
Nitrayova, Sona ;
Heger, Jaroslav ;
Patras, Peter ;
Rafay, Jan ;
Sirotkin, Alexander .
JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES, 2014, 4 (01) :13-15
[9]   THE ESTIMATION OF AVAILABLE LYSINE IN HUMAN FOODS BY 3 CHEMICAL PROCEDURES [J].
CARPENTER, KJ ;
STEINKE, FH ;
CATIGNANI, GL ;
SWAISGOOD, HE ;
ALLRED, MC ;
MACDONALD, JL ;
SCHELSTRAETE, M .
PLANT FOODS FOR HUMAN NUTRITION, 1989, 39 (01) :129-135
[10]  
Cho MJ, 2010, ACS SYM SER, V1059, P293
1234