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    Textured Whey Protein

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    Zahid Mahmood

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    © All Rights Reserved
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    eagasc Aaaracwiruxeaxe Foor Daxmoraore Avmonry Physical Properties of Textured Whey Protein Il. Bulk Density, Water Binding Capacity and Protein Solubility Author(s): J. J. Tuohy Source: Irish Journal of Food Science and Technology, Vol. 4. No. 2 (1980), pp. 111-123 Published by: TEAGASC-Agriculture and Food Development Authority Stable URL: htip:/wwwjstor.org/stable/25S58004 Accessed: 16/06/2014 06:39 ‘Your use ofthe JSTOR archive indicates your acceptance of the Terms & Conditions of Use, available at up: www jtor orgpagelinfo/abou/poicie/erms ip JSTOR isa not-for-profit service that helps scholars, researchers, and students discover, use, and build upon a wide range of content in a trsted digital archive. We use information technology and tools to increase productivity and facilitate new forms of scholarship, For more information about JSTOR, please contact support @ijstor.org, TEAGASC-Agriculture and Food Development Authority is collaborating with JSTOR to digitize, preserve and extend access to Irish Journal of Food Science and Technology hupwww jtor org ‘This content doloaed fom 91-2929 4908 Mn, 16 2014 063912 AM. ‘Ale sje o JSTOR Terns aod Condions Id. SetTeebwol 4:1 3, 1980 PHYSICAL PROPERTIES OF TEXTURED WHEY PROTEIN I BULK DENSITY, WATER BINDING CAPACITY AND PROTEL ‘SOLUBILITY J.d. Tuohy ‘An Foras Talimis, Moorepark Research Centre, Fermoy, Co. Cork ABSTRACT The influence of dope pH, prten/dry matter coment, csea/totat protein ratio and acrovave ination ime onthe bulk density, mater banding capaci and solble protein content of misromsve Textured whey protein (LWP) was determined. The bulk dens, water binding capacity and soluble protcin conten of microwave textured soy protein (TSP) ad the water binding capacity of Tresze died Bet were also measured “The bulk ange of T.W.P. ange from 0.138 to 0.639 simi but on average was between 0.2 and 0.4 g/ml compared with » minimum of 0.56 for TS. The water abworption capacky of TWP. ranged from 40% 10 3585 (By weight) and values of 219% and 164% wer found for Irene dried beet round and TSP. tespecvely. The soluble protein content of TWP. ranged from 11.2% t0 34.9% and the INTRODUCTION The consumption of texted vegetable protein (T.V.P.) products lus expanded rapidly in recent years, It has been estimated that 5,539 million kg of textured soy protein will be used annually in the U.S. by the year 2,000 (1). The largest single usage of T.V.P. products has been as red meat extenders and the main class of products used are those produced by expansion processes, principally thermoplastic extrusion, Similar type products have been manufactured from milk protein by ‘thermoplastic extrusion (2), microwave expansion (3) and other expansion processes 45,6). {In addition to imparting a desirable texture, textured protein meat extenders contribute to the nutritional value and improve the functional properties of processed meat products. Incorporation of textured whey protein has been shown to reduce water and fat losses in sausages on cooking (7). The physical appearance of textured protein meat extenders is not important per se but ultrasteucture and density (which is related to ultrastructure) of T.V.P. do correlate significantly with other physical properties (8). The bulk density of m 12 1R.J, PD, SCL TECHNOL, VOL. 4, NO. 2, 1980 commercial T.V.P. products usually lies in the range 0.22 to 0.64 g/ml (9). The range in bulk density values arises from the use of different expansion texturisation processes and diverse processing conditions (10). Cumming et af (8) found that by fnereasing the extruder barrel temperature the density (g/ce) of T.V.P. could be reduced. TTP products are nnrmally rehydrated pring to uce and commonly ahsarh ? to 3.4 times their own dry weight of water (11). The time required for T.V.P. to attain an equilibrium moisture content is inversely related to temperature but commercial users rehydrate T.V.P. in ice water to reduce the possibility of microbial growth (12). The amount of water absorbed by T.V-P. is a function of extrusion temperature. A rise in extrusion temperature from 120 to 190°C increased TP. water absorption from 90 to 200% by weight according to Cumming et a! (8). Chiang and Sternberg (13) developed a water retention capacity test for stored soybean fibres while les and Elson (14) using the Instron Universal Testing Machine, devised a procedure for measuring the juiciness of rehydrated and cooked T.V.P. produets, A definitive characteristic of T.V.P. products is that they are insoluble in water and retain cheir structural integrity when rehydrated. A number of empirical tests for quantitatively measuring structural integrity were reported by Breene (15). Burgess and Stanley (16) measured the protein solubility of T.V.P. in a range of protein extraction solutions in an attempt to elucidate the mechanism responsible for texturisation of soy protein by thermoplastic extrusion. Cumming et al (17) found that the more highly texturised the sample the less soluble it became and found extruded soy flour contained only 27% as much water soluble protein as ‘unprocessed soy flour. They also found that the various soy proteins were not affected equally by the heat processing involved in thermoplastic extrusion. ‘A earlier publication (18) described the influence of dope composition on the texture of textured whey protein (TWP) produced by microwave expansion. This paper examines the effect of process parameters on the bulk density, water binding capacity and the water soluble protein content of T.W.P. MATERIALS AND METHODS Materials Textured whey protein was produced by microwave expansion as outlined by Burgess, Downey and Tuohy (7) and described in an earlier paper (18). The dopes ‘were standardised at 66% total solids content, 60% protein/dry matter content and were taken to have a casein/total protein ratio of zero. The dope pH was the pH of the reconstituted whey protein concentrates, which ranged from 4.70 to 6.25, but in later experiments the dopes were standardised at pH 7. The dopes were irradiated for 150 sec. The dope pH, protein dry matter content and easein/total protein ratio were independently adjusted For the appropriate experiments, ‘TUOMY: PHYSICAL PROPERTIES OF TEXTURED WHEY PROTEIN II us ‘To determine the influence of irradiation time the dopes were irradiated for 60, 90, 120, 150, 180, 240 and 270 sec. Textured soy protein (T.S.P.) was produced by the microwave expansion procedure of Waggle (19). One hundred grams of soy flour was mixed with 175g of water to form a 36% total solids content dope. Fresh beef round (semi-membranosus, semi-tendenosus muscles) was purchased locally and freeze dried. The freeze dried product contained 77% protein, 14% fat, 3 ash, $8 moisture and 1% carbohydrate. Bulk density T.W.P. volume was measured by displacement of rape seed (2) and divided by its weight to calculate its bulk density (g/ml). The average of triplicate determinations of T.W.P. volume was taken and each treatment was replicated three times, Water binding capacity a) Water absorption capacity: Blocks of T.W.P. were weighed, rehydrated for 20 ‘min in water at room temperature, removed and left stand for § min to allow surface water drain off. The rehydrated T.W.P. was then reweighed and the increase in weight was expressed as a percentage of the original T.W.P. weight Each treatment was replicated three times. 'b) Water retention capacity: This was measured by the procedure of Chiang and ‘Sternberg (13). Twenty gram amounts of T.W.P. were blended with 100 ml of water in a Waring blender and the slurry filtered through 100 micron nylon mesh into a 100 ml graduated cylinder. The volume of water retained after 30 min filtration time, expressed as a percentage of the volume of water added (100 ml), was taken as the water retention capacity. The test was performed in duplicate, 6) Juiciness index: The procedure of lles and Elson (14) was used. Weighed cubes of rehydrated T.W.P. were compressed between two pre-weighed filter papers on the Instron Universal Testing Machine by a plate attached to the crosshead pressing against a fixed base plate. The filter papers were re-weighed and the Increase in weight expressed as a percentage of the original weight of the cube. Samples were compressed at forees of 10, 20, 30, 40 and 0 kgs. Three replicates of each sample were tested. Water soluble protein ‘The procedure of Burgess and Stanley (16) was followed except that distilled water was used rather than buffer. The T.W.P. was ground to a fine powder with a laboratory hammer mill and extracted at a sample/water ratio of 1:50 for 30 min at 440°C in a shaking water bath. The T.W.P. and the filtrate, obtained by passing the slurry through Whatman No. 41 filter paper, were analysed for protein by the ‘macro-Kjeldahl technique. The protein in the filtrate was expressed as a percentage Of the protein in Ig of powder. Soluble protein does not distinguish between true soluble protein and protein present as a colloidal suspension. us IR. FD, SCL, TECHNOL, VOL. 4, NO. 2, 1980 RESULTS AND DISCUSSION Bulk density Expansion and heat-setting of the whey protein dopes occurred during the first 90 sec of microwave inadiation. T.W.P. volume reached 2 maximum after 90 sec Inradiation of 175 ml (Fig. 1) and decreased considerably with further irradiation to 145 ml at 240 sec. This reduction in volume paralleled the reduction in moisture content which occurs simultaneously (2). The bulk density of the T.W.P. was not significantly affected by the irradiation time, going from 0.41 g/ml at 60 sec to 0.39 g/ml at 240 sec. The bulk density remained constant because the weight loss resulting from dehydration compensated for the decrease in volume. ‘Dope pH is the main factor affecting expansion of whey protein dopes and T.W.P. bulk density decreased linearly fram 0.64 g/ml, when the dope was at pH}, 10 0.14 g/ml when the dope was at pH 8 (Fig. 2). At pH 9 insufficient or incomplete crosslinking occurred during the heat-stting stage (subsequent to expansion) and the greatly expanded T.W.P. contracted in volume when it was removed from the oven, yielding a final bulk density of 0.51 g/l ‘The results of Fig. 4c show that the protein/dry matter content of the dope in the range 45 to 60% had litle effect on expansion. Bulk density values ranged from 0.26 {0.0.30 g/m! but increased to 0.34 g/ml at 65% protein/dry matter content. ‘The dope casein/total protein ratio also had very little effect on expansion up to 40% and bulk density values ranged from 0.24 to 0.26 g/ml. There was a decrease in bulk density at the 50% casein total protein level to 0.20 g/ml (Fig Sc). Microwave T.W.P. has a more expanded porous structure than microwave textured soy protein having a bulk density under normal operating conditions eg 2 i é a ae poo 2 ba . 5 =e 70 Irradiotion Time (see. } Fig. 1: Influence of microwave irradiation time (sec) on the bulk density (g/ml) of TWP (@—9), TSP. (AA) and the volume (ml) of T.W.P. (@-—-®) ‘TUOHY: PHYSICAL PROPERTIES OF TEXTURED WHEY PROTEIN It us @ Baik ensty fol ame Foo 2 = ie g 3 0 3 i 2 0 3 aa © | Soluble Protein (or total H Fig. 2: Influence of dope pH on (a) the bulk density g/ml), (b) the water absorption capacity (% by weight, mean and 95% confidence limits) and (¢} soluble protein content (% of total protein} of T.W.P. 16 1R.J, FD. SCITECHNOL., VOL. 4, NO. 2, 1980 eas 7 3 5 a {syBjominy] Ayzodo> uouchosqy 1210, Gromsor Water Gamo: Dry Matter lrradiation Time (sec) Fig. 3: The effect of microwave irradiation time (sec) on the water absorption capacity of TWP. (i) % by weight (0——e), (i) grams moisturelgram dry matter fo—o). between 0.2 and 0.4 g/ml compared with 0.5 to 0.7 g/ml for microwave T.S.P. (Fig. 1). This range corresponds well with the range 0.22 to 0.64 g/ml quoted by Hayes and Tewey (9) for commercial T.V.P. products. Water binding capacity ‘The water absorption capacity of T.W.P. is directly influenced by irradiation time (Fig. 3) and increased from 72% by weight after 60 sec 10 358% after 240 sec. When ‘water absorption capacity is expressed on a dry matter basis 1.04 e water/g T.W.P. dry matter was absorbed after 60 sec compared with 3.73 g water/g D.M. after 240 sev. Thus water absorption is «ruly a function of irradiation time, independently of ‘moisture content. Cumming er al (8) found that the increase in water uptake of extruded T.V.P. with increasing process temperature correlated (P<0.01) with ‘changes in T.V.P. density. They concluded that the increase in water uptake was largely a result of the change in density and implied from this that the more sponge- like the structure (ie. the greater the bulk density) the more water is absorbed. The bulk density of T.W-P. changed very litle as a Tunction of irradiation time and therefore was not significantly correlated with T.W.P. water absorption capacity. ‘The water absorption capacity of T.W.P. is highly dependent on the pH of the dope from which itis produced. The water absorption capacity of T.W.P. reached a maximum at pH 7 of 178% (Fig 2b) and fell off to a minimum on the acd side of pH 3 of 40M and on the alkaline side at pH 9 of 34%, Between pH 3 and 7 there was @ very significant (p<0.01) kegative correlation between T.W.P. water absorption capacity and bulk density. At pH 8 case hardening of the T.W.P. appeared to depress water absorption and at pH 9 the contraction in volume and case hardening TUOHY: PHYSICAL PROPERTIES OF TEXTURED WHEY PROTED uw @) Y Woter Absorption Capacity [weight] Protein | Dry Matter Content (7) Soluble Pctein (drt) | Frotin] Ory Mater Content ©) fj mee) 2 Bulk Deni Prot Dry Mater Content (1) Fig. 4: Influence of dope protein/dry matter content on (a) the water absorption capacity (% by weight, —mean and 95% confidence limits) (b) the soluble protein ‘content (% of total protein) and (c) the bulk density (g/ml) of T.W.P. ns |R.J. FD, SCL TECHNOL, VOL. 4, NO. 2, 1980, of the T.W.P. further reduced water absorption. Between pH 3 and 9 the overall regression coefficient between water absorption capacity and T.W.P. bulk density was only —0.46. ‘The water absorption capacity of T.W.P. decreased from 197% to 389% by weight ‘when the protein/dry matter content of the dope was increased between SO and 75% (Fig. 4a). This mav be due to more extensive crosslinking at high protein/drv matter ratios resulting in case hardening of the T.W.P. blocks. ‘The casein/total protein ratio of the dope did not significantly affect the water absorption capacity of T.W.P. up to the 40% level but at the SOM level the water absorption fell 10 63% (Fig. Sa). The very low water absorption capacity at the 50% casein,/total protein ratio coincides with a high soluble protein content (34%) and a low bulk density (0.20 g/ml). The water absorption capacity af T.W.P. is greatly influenced by changes in dope composition and operating conditions. For this reason, because the dope pH was not the same in all experiments, the range of values found tended to vary a lot from experiment to experiment. ‘At approximately 10% moisture content the water absorption capacity of T.W.P., 322%, was considerably greater than that of microwave textured soy protein, at 164%, and even greater than that of freeze dried beef round (5% moisture) at 219%. In contrast the freeze dried beef had a higher water retention capacity (71%) than the microwave textured soy protein (61%) and the T.W.P. (560%) respectively (Fig. 6). Thus, although more water can be absorbed by TWP. its ‘capacity to retain this moisture, when its texture is broken down by comminution is not as good as that of freeze dried beef or T.S.P. Similarly, 38.6% by weight of water was exuded when rehydrated TMP. wis compressed by 50 kg force compared with 24% from rehydrated T.S.P. and 13% from rehydrated freeze dried beef round (Fig. 7). This isin agreement with the findings of les and Elson (14) that water taken up by T.V.P. is less firmly bound that water in meat cooked under the same conditions Protein solubility ‘The principal change occurring during microwave expansion of protein dopes is the conversion of the protein microstructure from its native form 0 a water insoluble form, where it has a texture similar to meat. Failure to crosslink a critical amount of the protein, as exemplified by microwave heating of casein dopes (2) means that a textured product cannot be obtained, Protein is rapidly denatured during microwave expansion and the final T.W.P. soluble protein level (after 240 sec) of 17.6% was approached after 90 sec (Fig. 8). radiating the dope for longer than 90 sec did not significantly decrease the T.W.P. soluble protein content, suggesting that protein ‘rosslinking and heat-setting had been completed by that time. ‘The soluble protein content of T.W.P. was at a minimum when it was produced from dope at pH 4, of 14% ang at its maximum when the dope was pH 6, of 25% ig. 2c). The minimum soluble protein content at pH4 is consistent with the isoelectrie point of the whey proteins (20). ‘TUOHY: PHYSICAL PROPERTIES OF TEXTURED WHEY PROTEIN It u9 3 g @ 3 Woter Absorption Capoxity| weight i rs Casein {Total Protein (2) owe 3030 doo Cazein Total Protein C1) ©) oN 2 fa) Bulk Density 2 ps Cove al Protein Rt (2) Fig, 5: The effect of dope casein total protein ratio on (a) the water absorption capacity (% weight, —mean and 95% confidence limits), (b) the soluble protein ‘content (% of (otal protein) and (c) the buik density (g/ml) of T.W.P. 120 AR. J. FD, SCL TECHNOL, VOL. 4, NO.2, 1980, ‘Wolter Retention Capacity Filtration Time (min) Fig, 6: Water retention capacity, (*), of T.W.P. (@—8), TS.P, (AAJ and freeze dried beef round (°—0} versus filtration time. ‘The soluble protein content of T.W.P. decreased linearly from 219% to 11% when the protcin/dry matter content of the dope was inereased between 50 and 75% (Fig. 5b). The increase in concentration of the reactants presumably led to more complete crosslinking. ‘The substitution of casein for whey protein in the dope resulted in elevated soluble protein levels in the T.W.P. The soluble protein content increased from 24.5% to 34.9% between the zero and S0M% casein total protein levels, The increase in soluble protein content probably arises because the caseins are heat stable proteins and are not denatured by the heat treatment encountered in the microwave expansion process, The water soluble protein content of T,W.P. ranged from 11 to 28%» of total protein and on average was about 22%. A lower value of approximately 7% was found for microwave textured soy protein, which compares favourably with the value of 8.3% obtained by Burgess and Stanley (16) for extruded T.V.P. The average water soluble protein content of T.W.P. corresponds roughly to the heat- stable proteose-peptone plus macropeptide nitrogen fraction of the cheese whey protein (20). The high soluble protein content of T.W.P. may result from failure to insolubilise the proteose-peptone and macropeptide by the microwave expansion process. This would also account for the variation observed during this work in soluble protein content of T.W.P. made from different batches of whey protein concentrate on the basis of lactitional variations in the proteose peptone/serum protein ratio. ‘TUOHY: PHYSICAL PROPERTIES OF TEXTURED WHEY PROTEIN If mm None of the three physical properties was significantly correlated with objective ‘measurements of texture, published in an earlier paper (18), over the pH range 49. ‘At a specific dope pH when the protein/dry matter content or the casein/total protein ratio were varied, the bulk density and soluble protein content of the T.W.P. ‘were highly correlated (positively and negatively respectively) with the Minnesota Texture Method (M.T.M.), compression-shear-extrusion force (Table 1). The compression-shear extrusion force has already been shown to be highly correlated with the other M.T.M. texture parameters. (3). A critical soluble protein content ‘must therefore exist above which the texture of the product is considered unsuitable {or classification as a textured product. For T.W.P. this is somewhat greater than 35% soluble protein. Force Applied {ko} Fig 7: The juiciness index (% molsture loss) of TW.P. (@—®), TS.P. (4) and freeze dried beef round (O—) versus applied force (Kg). Soluble Protein (or total 609th hosts aks ata Irradiation Time (see) Fig. 8: The influence of microwave iradiation rime (sec) on the soluble protein content (%of total protein Jof T.W.P. (© —*) and TSP, (4—A). i IR J. FD. SCL. TECHNOL, VOL. 4,NO. 2, 1980, ‘Table 1: Correlation between the physical properties and texture of T.W.P. at fixed pH Costin Physical peopenty M-T.M. texture parameter of Significance creation “se lorae nme sty eee Water-soluble protein CCompresion-shear-extusion as p< 0.005 ‘omen, tore oe Water absorption c (@)Proten/dry mater Compresionshear-exiruson —099 p

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