Rheological characterizations of texturized whey protein concentrate-based powders produced by reactive supercritical fluid extrusion

Physicochemical changes in whey protein concentrate texturized by reactive supercritical fluid extrusion

“…In this process, the pre-gelatinized corn starch was used as a binder to hold protein matrices because of their ability to form hydrogen bonds in the extruded product (Amaya-Llano et al, 2007). Earlier studies indicated that adding a minimal content of pre-gelatinized corn starch in the WPC blend would facilitate the manufacturing of tWPC extrudates (Manoi and Rizvi, 2008). Results showed that starch-protein interactions did not significantly influence the rheological properties of final tWPC products since starch acted as an inactive filler in the tWPC formation (Manoi and Rizvi, 2008).…”

“…Our current research involves the texturization of whey protein concentrate (WPC) using reactive supercritical fluid extrusion process (SCFX). Adjustment of pH through acid or alkali addition during reactive SCFX was shown to greatly influence the rheological properties of commercial WPC-80 (Manoi and Rizvi, 2008). The resulting texturized WPC (tWPC) produced under highly acidic (pH 2.89) or alkaline (pH 8.16) condition exhibited a dramatic increase in viscosity and water holding capacity (Manoi and Rizvi, 2008).…”

“…Adjustment of pH through acid or alkali addition during reactive SCFX was shown to greatly influence the rheological properties of commercial WPC-80 (Manoi and Rizvi, 2008). The resulting texturized WPC (tWPC) produced under highly acidic (pH 2.89) or alkaline (pH 8.16) condition exhibited a dramatic increase in viscosity and water holding capacity (Manoi and Rizvi, 2008). Undoubtedly, within the extruder, the physical and chemical changes are expected to dramatically alter the degree of reactivity and conformations of WPs with subsequent effects on the functional properties of the final tWPC products.…”

Structural and conformational modification of whey proteins induced by supercritical carbon dioxide

“…SC-CO 2 is a unique processing method offering many advantages over conventional thermal processing methods, including the ability to retain the quality of food, which may be lost during conventional thermal processing (Alavi, Gogoi, Khan, Bowman, & Rizvi, 1999;Manoi & Rizvi, 2008). Several studies related to the effects of SC-CO 2 on the inactivation of microorganisms and enzymes of liquid foods have been reported (Bauer, Rischel, Hansen, & Ogendal, 1999;Hong & Pyun, 1999;Liu, Gao, Xu, Wang, & Yang, 2008).…”

Stability and rheological properties of corn oil and butter oil emulsions stabilized with texturized whey proteins by supercritical fluid extrusion

“…Supercritical fluid extrusion process (SCFX) offers sub-100°C expansion under low shear conditions using direct supercritical fluid carbon dioxide (SC-CO 2 ) injection that permits controlled modification of whey protein (WP) conformation (Manoi and Rizvi, 2008). Our previous study reported the production of texturized WPC (tWPC) by a supercritical fluid extrusion process (SCFX) and its rheological properties (Manoi and Rizvi, 2008).…”