Ingredient Interaction Effects on Protein Functionality: Mixture Design Approach
G.E. Arteaga, Eunice C.Y. Li‐Chan, S. Nakai, Susana Cofrades, F. Jiménez‐Colmenero
Journal of Food Science
Abstract
ABSTRACT A ten‐point augmented simplex‐centroid design was used to study the effects of ingredient interactions on properties of food protein mixtures. Hydrophobicity, solubility and functional properties (emulsifi‐cation and color) of three ingredients (bovine casein and salt‐extractable proteins from chicken breast muscle and beef heart) as well as mixtures of the ingredients were tested. Significant deviations were observed between experimentally measured properties of mixtures and values calculated assuming linear addition of individual ingredient properties. Regression models including significant interaction terms were calculated for ingredient‐hydrophobicity and ingredient‐functionality relationships, and used in computerized optimization of two hypothetical formulations.
Extracted Claims
16 claims extracted from this paper into the knowledge graph
salt-extractable proteins from chicken breast muscle affects color
“Hydrophobicity, solubility and functional properties (emulsification and color) of three ingredients (bovine casein and salt-extractable proteins from chicken breast muscle and beef heart) as well as ...”
mixtures of ingredients show significant deviations hydrophobicity
“Significant deviations were observed between experimentally measured properties of mixtures and values calculated assuming linear addition of individual ingredient properties.”
mixtures of ingredients show significant deviations emulsification
“Significant deviations were observed between experimentally measured properties of mixtures and values calculated assuming linear addition of individual ingredient properties.”