Proteins are the essence of life. They are part of every living cell and a major component in enzymes and many hormones responsible for many regulatory and immune functions. Nutritionists have long recognized and promoted the need for adequate protein and the essential amino acids for basic health. However, consumer demand for protein is changing as research defines specific, unique aspects of individual proteins for optimal health, and the appropriate mix of carbohydrate, protein and fat in a diet. Today, consumers are becoming more particular about just what and how much protein they eat. The value of proteinIngredient manufacturers now market many specialty proteins for their potential nutritional and health benefits. A steady stream of value-added foods and beverages with an emphasis on protein content are appearing in the marketplace. Products with high protein and branched-chain-amino-acid content meet the needs of sports-nutrition enthusiasts. Soy protein is recognized for its potential to reduce heart disease and also appeals to women wanting to avoid menopause symptoms. High-protein, low-carbohydrate foods appeal to consumers following the Atkins, Zone or similar weight-loss diets. In the future, milk proteins will probably take their place as aids in weight and/or blood-pressure management. The ability of a protein to supply all the essential amino acids in the required amounts determines its nutritional quality. Over the years, scientists used a number of methods to rate protein quality, such as protein efficiency ratio (PER) and amino-acid scoring. Today, the preferred method is protein digestibility corrected amino acid score (PDCAAS) because it takes into account both the amino-acid content and bioavailability to humans. In general, animal proteins, such as meat, milk and eggs, have a high biological value. Vegetable proteins, however, have a lower value, making protein quality especially important to those choosing a plant-based diet with little or no animal protein. From an ingredient standpoint, proteins possess many functional properties of importance in processing and final product quality. In general, proteins can impact gelation, viscosity, foaming, film-formation, water control, emulsification and taste. The attributes vary based on innate composition and ingredient form. Protein ingredients may be concentrated to 30% to 80% protein or isolated to 90% protein to provide more functionality and nutritional value, or partially hydrolyzed to create more functional peptides. Options in protein ingredients keep expanding due to improvements and innovations in processing technology. The choice of which ingredient to use depends on desired product characteristics, nutritional value and cost. Wheying inIn the dairy-protein arena, whey and fractionated-whey ingredients are hot. Although this high-quality protein source was once considered a waste product from cheese manufacture, advances in processing and recognition of potential health benefits of specific components in whey are creating much interest in its use. New extraction and purification methods hold promise for increasing the availability of whey proteins with desirable functional and nutritional attributes. Whey contains proteins, lactose, minerals and a small amount of fat. The amount of protein varies from 12% in acid and sweet whey, to 34% to 80% in concentrates and 90% in isolates. Whey proteins are soluble over a wide pH and are subject to heat denaturation. Functionally, they possess gelling, water-binding, emulsification, viscosification and adhesion properties. Nutritionally, whey rates a PDCAAS of 1.0 because it meets or exceeds all the essential amino-acid requirements of humans. Additionally, a number of fractions demonstrate bioactivity in vitro and/or in animal studies. Whey protein’s high solubility and clarity make it a good choice for clear, acidic, fruit-flavored beverages aimed at the sports and nutrition market. Other applications include processed meats and low-fat products, such as salad dressings, soups and sauces. Research at The Ohio State University, Columbus, demonstrated that when added to low-fat processed meats, whey protein concentrate (WPC) binds water through gelation, creating a moister, juicier product; it also is an economical fat replacement. A sensory study showed these products to be generally superior to commercially available low-fat products and equal to full-fat products. New technology enables whey protein’s use as an edible film or coating and an encapsulating agent. Additionally, researchers at the Western Dairy Center, Logan, UT, are developing an extruded whey protein product composed of 80% WPC and 20% cornstarch. The resulting textured whey protein (TWP) has potential for use as a meat extender, meat analogue and snack food.
Comments
Similar ArticlesLatest ArticlesSubscribe toMobile Media SnapsText FOODPRODUCT to 41411 to receive this media snap on your smart phone Image GalleriesBuyer's Guidefeatured links |
SupplySide
Proteins Power Up
Posted in
Articles,
Bakery,
Beverages,
Dairy,
Functional Foods,
Proteins,
Soy,
Healthy Foods,
Dairy Ingredients,
Meat Products,
Topics,
Bakery / Cereal
