Ge. Arteaga et al., INGREDIENT INTERACTION EFFECTS ON PROTEIN FUNCTIONALITY - MIXTURE DESIGN APPROACH, Journal of food science, 58(3), 1993, pp. 656-662
A ten-point augmented simplex-centroid design was used to study the ef
fects of ingredient interactions on properties of food protein mixture
s. Hydrophobicity, solubility and functional properties (emulsificatio
n and color) of three ingredients (bovine casein and salt-extractable
proteins from chicken breast muscle and beef heart) as well as mixture
s of the ingredients were tested. Significant deviations were observed
between experimentally measured properties of mixtures and values cal
culated assuming linear addition of individual ingredient properties.
Regression models including significant interaction terms were calcula
ted for ingredient-hydrophobicity and ingredient-functionality relatio
nships, and used in computerized optimization of two hypothetical form
ulations.