Recent Developments in Processing, Functionality, and Food Applications of Microparticulated Proteins
Dai Shi, Chenghao Li, Andrea K. Stone, Burcu Güldiken, Michael T. Nickerson
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.