Effects of Recovery Methods on the Functionality of Protein Concentrates From Food Processing Wastes¹

The multiple effects of the method of protein recovery on food protein functionality are presented. The results indicate the influence of method of protein coagulation (heat coagulation versus coagulation at room temperature) and type of coagulant (HCl, FeCl 3 , Al 2 (SO 4 ) 3 , citric acid) on protein solubility, water binding capacity and baking properties. Dehydration conditions such as air inlet/outlet temperature (120‐125/42‐42° C to 190‐195/70‐72°C) or pH of the protein coagulate (pH 4 to 8) as well as methods of dehydration (freeze‐, spray‐, drum‐drying) affected the water binding capacity and protein solubility of plant protein concentrates. Insignificant correlations (P < 0.01) existed between solubility values and water binding capacity data. Marked effects of the interactions between method of dehydration, protein source or dehydration temperature and pH of the coagulate on protein functionality were found. Based on the data presented it is proposed to develop processes for the production of protein concentrates with “tailored” functionality by selecting specific protein recovery processes and by mixing differently processed protein concentrates.