Khanitta Ruttarattanamongkol

pp. 395 - 402

Abstract

Whey protein, a by-product from cheese-making, is often used in a variety of food formulations due to its unsurpassed
nutritional quality and inherent functional properties. However, the possibilities for the improvement and upgrading of whey
protein utilization still need to be explored. Reactive supercritical fluid extrusion (SCFX) is a novel technique that has been
recently reported to successfully functionalize commercially available whey proteins into a product with enhanced functional
properties. The specific goal of this review is to provide fundamental understanding of the reinforcement mechanism and
processing of protein functionalization by reactive SCFX process. The superimposed extrusion variables and their interaction
mechanism affect the physico-chemical properties of whey proteins. By understanding the structure, functional properties and
processing relationships of such materials, the rational design criteria for novel functionalized proteins could be developed
and effectively utilized in food systems.