Original Article | 2012, Vol.34, No.4, pp. 395-402
Functionalization of whey proteins by reactive supercritical fluid extrusion
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.
