While proteins have multiple functionality and physiological benefits making them attractive ingredients in many formulations, processing imparts some challenges pertaining to thermal stability, aggregation during storage, Maillard advanced products, and sensory quality, to name a few. Understanding the molecular interactions of various protein ingredients, including isolates and hydrolysates, in systems such as beverages and intermediate moisture foods would aid in choosing the most suitable protein ingredient and processing conditions for a particular application. This presentation outlined the effect of various processing and storage conditions on protein/protein interactions as well as protein interactions with other constituents.
Baraem Ismail, Ph.D., Associate Professor, Dept. of Food Science and Nutrition, University of Minnesota speaking on “Considerations: Plant Protein Use” at the 2015 Protein Trends & Technologies Seminar.