Influence of selected factors on functional properties of textured milk proteins

Studies were made on the influence of two variable factors—fat content and added salt—on the following functional properties of textured milk proteins: water absorption capacity, thermal shrinkage, consistency, viscosity, fat absorption, emulsifying capacity and emulsion stability.
Variation in fat content of the product (11% and 15%) was obtained by introducing various amounts of fat to skim milk in the course of the production of textured milk proteins. The salt concentration of the preparation was modified by adding sodium chloride, Hamine polyphosphate mixture or both those salts jointly.
The results indicate that the functional properties of the preparation were influenced by the two above mentioned factors in a statistically significant manner. The higher fat content of the product (15%) was accompanied by better fat emulsifying capacity and emulsion stability and lower thermal shrinkage. The salts used for these studies were found to influence favourably the functional characteristics of the preparation. The addition of sodium chloride appears to be most expedient, as it improves important technological properties such as fat absorption and emulsifying capacities.