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Impact of processing conditions on functionality of powders prepared from mixed protein system

Abstract : The projection of a global human population of around 9.5 billion by 2050 indicates that the demand for animal protein will double during this period. It seems therefore essential in regard to sustainability and food security to search for alternative protein sources that show nutritional and functional quality close to animal protein ones. In that respect, there is a growing interest in utilizing plant proteins as partial replacers of animal proteins in food. The reintroduction of plant proteins into our diet is a solution already envisaged by some vegetarian or flexitarian diets. In order to broaden this practice, one strategy is the use of protein mixes as an ingredient. In the food industry, one of the most commonly used process to dry liquid products is spray drying. Not only does it ensure their preservation, but it sometimes also gives them interesting nutritional or functional properties, especially when it is coupled with dry heating as in egg white powder industry. In this way, it appears relevant to assess whether the drying and/or dry heating could modulate the functional properties of plant/animal proteins mixes, and so their acceptation as an ingredient by the customers. To address this issue, a range of liquid concentrates was produced by varying the ratios between potato and egg white proteins. Different spray-drying conditions (temperature and flow) and dry-heating times were applied to these concentrates. Powders were then analysed in terms of rehydratability and protein functionality (i.e. gelling and foaming properties) after dissolution. Preliminary results suggest that the process modulate the physical and functional properties of proteins mixes. This study clarifies the potential applications of proteins mixes as an ingredient.
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https://hal.inrae.fr/hal-02976098
Contributor : Anne Giboulot <>
Submitted on : Friday, October 23, 2020 - 11:49:13 AM
Last modification on : Saturday, October 24, 2020 - 3:36:18 AM

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Distributed under a Creative Commons Attribution - NonCommercial - NoDerivatives 4.0 International License

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  • HAL Id : hal-02976098, version 1

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Manon Hiolle, Serge Mejean, Eliane Cases, Rémi Saurel, Valérie Lechevalier-Datin. Impact of processing conditions on functionality of powders prepared from mixed protein system. The NIZO Plant Functionality Conference, Fred van de Velde (NIZO; chair) René Floris (NIZO) John Giezen (NIZO) Marie-Claire Morley (Elsevier), Oct 2020, Online, France. ⟨hal-02976098⟩

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