Ingredient Interaction Effects on Protein Functionality: Mixture Design Approach

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.