INGREDIENT INTERACTION EFFECTS ON PROTEIN FUNCTIONALITY - MIXTURE DESIGN APPROACH

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.