PROTEINS Food Applications

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PROTEINSFood Applications
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Proteins - Functions

• Emulsification Foam Stabilization
• Gelation Dough formation
• Fiber formation Viscosity
• Water Binding Fat Replacement
• Color Flavor?
• Allergenicity

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Protein functionality

• See
• http//class.fst.ohio-state.edu/FST605/lectures/Le
  ct12.html

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Primary Sources

• 1. Milk- Whole, skim, NFDM
• a. Caseins
• Calcium caeinate
• Sodium Caseinate
• Isoelectric casein
• Rennnet casein
• b. Whey proteins (concentrates, isolates)
• c. Milk protein concentrate (isolate)

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Primary Sources (cont)

• 2. Egg
• a. Albumin (white)
• b. Lipoproteins (Yolk)
• 3. Soy
• 7S
• 11S

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Primary Sources (cont)

• 4. Wheat
• Gluten
• 5. Gelatin
• 6. Actomyosin, blood proteins

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Some important protein characteristics

• Casein
• Good emulsifiers
• Insoluble at their isoelectic point (pH 4.6)
• Sensitive to calcium
• Stabilized to calcium by k-carrageenan
• Relatively heat stable

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Some Important Characteristics of Proteins

• Soy Proteins
• Good/fair emulsifiers
• Used in structured meat analogs and extruded
  product
• Insoluble at their isoelectic point (pH 4.6)
• Sensitive to calcium
• Stabilized to calcium by k-carrageenan
• Not heat stable
• Functionality can be modified by different
  processing conditions

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Some important protein characteristics (cont)

• Whey protein concentrates
• Vary in protein content from 34-85
• Heat labile
• Native form stable at isolectric point (pH 4.6)
• Loss of solubility at isoelectric poin on
  denaturation
• Non denatured stable at acidic pH values
• Gelation and whipping properties differ,
  depending on processing conditions

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Some important protein characteristics (cont.)

• Egg Proteins
• Egg yolk contains lipoproteins that serve as good
  emulsifiers (used in salad dressings)
• Egg white gels at lower temperatures than other
  proteins
• Functionality modified by different processing
  methods (fresh, pasteurized, salted, frozen,
  dried)

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Primary Functions-

• Emulsification
• Foam Stabilization
• Gelation
• Dough formation
• Fiber formation
• Water Binding
• Color
• Flavor?

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Functionality of common food proteins (from FST
605)
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Choosing a Protein

• What functions do you need?
• Cost
• Flavor
• What functions must you avoid?
• How much calcium do you have in your system?

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Choosing a Protein (cont)

• What is the pH of your product?
• How much heat will be applied to the product
  during processing?
• Allergenicity?

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Food Protein requirements for application in
different food products. (from FST 605)
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Requirments for cakes

• Final structure is due to heat gelation of
  proteins
• Addition of sugar in cakes increased the gelation
  temperature of gluten
• Egg white is used in cakes because of its lower
  gelation temperature than gluten

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Requirments for imitation dairy products (coffee
whitener)

• Need a good emulsifier
• Need low flavor impact
• Need a heat stable protein
• Need to protein that minimizes effect of calcium
• Protein of choice is sodium caseinate
• For dry coffee whiteners, need phosphate to
  chelate calcium

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Requirements for reformed, water added ham

• Need a protein with equal nutritional quality to
  meat proteins
• Need a protein that gives good gelling properties
• Need a final product with good sliceability
  (elastic)
• Egg or modified whey protein is best choice (Use
  in Japan depends on cost which fluctuated over
  time)

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Requirerments for acid beverages

• Need to be acid stable
• Low flavor impact
• Need to be heat stable
• Need to meet nutritional requirements (good
  muscle rebuilding for sports beverages)
• Whey protein isolates (by ion exchange) is a good
  choice

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Requirements for nutrition bars

• Good flavor stability fo one year
• Retain softness over storage for 1 year
• Good nutrition
• No ideal single protein, generally combine soy
  protein isolate, whey protein and a caseinate in
  various combinations

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Thumb Rules

• 1. Least cost functionality
• 2. Simple aqueous systems don't reflect the "real
  world because of interactions
• 3. In most real systems, proteins exhibit
  multiple fuctionalities. The functiality may
  change during processing.

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Thumb Rules

• 4. Proteins interact with
• Fat Air
• Water Gums
• Other proteins Ions
• pH Flavors
• Interactions modify the functionality and thus
  the characteristics of the food

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Thumb Rules

• 5. Insoluble proteins are generally
  non-functional. Denaturation modifies
  functionality
• 6. Functionality may be altered to produce
  designer proteins Ex. Whey proteins can be
  manufactured to give high or low gel strengths
  high to low foams
• Check out Mikes webs
• http//class.fst.ohio-state.edu/FST605/lectures/Le
  ct12.html
• http//class.fst.ohio-state.edu/FST822/lectures/le
  ct.htm