Recent Developments in Processing, Functionality, and Food Applications of Microparticulated Proteins

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.

KEYWORDS:

• microparticulation
• whey protein
• plant protein
• functionality
• food application

Acknowledgments

Funding for this research was provided by the Saskatchewan Ministry of Agriculture Strategic Research Chair Program in Protein Quality and Utilization (Saskatoon, SK, Canada).

Declaration of interest statement

The authors have declared that there is no conflict of interest.

Additional information

Funding

This work was supported by the Saskatchewan Ministry of Agriculture.