Recent Developments in Processing, Functionality, and Food Applications of Microparticulated Proteins. Issue 3 (3rd April 2023)

• Record Type: Journal Article
• Authors: Shi, Dai; Li, Chenghao; Stone, Andrea K.; Guldiken, Burcu; Nickerson, Michael T.
• Is Part Of: Food reviews international. Volume 39:Issue 3(2023)
• Page Start: 1309
• Page End: 1332
• Publication Date: 2023-04-03
• Subjects: microparticulation -- whey protein -- plant protein -- functionality -- food application; 641
• DOI: 10.1080/87559129.2021.1933515
• Languages: English
• ISSNs: 8755-9129

Abstract

ABSTRACT: Microparticulated proteins (MPs) are formed using mainly heat-shearing processes, in combination or concomitantly, giving particle sizes mainly between 0.1 and 10.0 μm. The process can result in desired protein functionality such as solubility, water holding capacity, gelation, and emulsifying and foaming properties. Many factors affect MP formation: protein composition and concentration; thermal conditions; pH; shear rate; and other matrix compounds. Microparticulated whey protein has been successfully utilized as a fat replacer in mainly dairy products. Besides decreasing fat and calorie content the nutritional implications of MPs are limited. The potential of microparticulated plant protein has not been fully realized.